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Crispy Parmesan Sweet Potatoes 🥔
I started making these as a side and now they get more attention than whatever main they are sitting next to. Each sweet potato half bakes cut-side down right on a bed of butter, parmesan, and garlic, so it builds a golden, cheesy crust you can actually hear when you bite in. Five ingredients, almost no effort. They go with everything from a Tuesday chicken to the holiday table, and they always get picked clean before anything else.
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Ingredients
- 3 large sweet potatoes halved
- 6 tbsp salted butter
- 6 tbsp parmesan cheese grated
- 1 tbsp garlic powder divided
- Pepper
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Add 1 tbsp salted butter per potato half to the parchment paper. Sprinkle 1 tbsp parmesan cheese per potato half over the butter, then sprinkle garlic powder and pepper on top of the cheese.
- Place the potato halves cut-side down on the cheese and cook for 60 minutes. After 60 minutes, remove from the oven and let rest for at least 10 minutes.
- Enjoy as is!
Nutrition
Tips for Making This Recipe
- Build the crust right on the parchment: butter first, then parmesan, then garlic powder and pepper, and set each potato cut-side down on top.
- Use parchment paper, not foil. It keeps the cheesy crust from sticking so it lifts off in one golden piece.
- Cut the sweet potatoes into evenly sized halves so they roast at the same rate.
- Let them rest for at least 10 minutes after baking. The crust firms up and releases cleanly from the parchment.
- Freshly grated parmesan melts into the best crust, but the shaker kind works in a pinch.
Frequently Asked Questions
Can I make these with regular potatoes?
Why bake them cut-side down?
Can I add other seasonings?
How do I reheat them?
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Shop What I Used
A few of the kitchen tools and ingredients I reached for. As an Amazon Associate I earn from qualifying purchases.
