Hot Eats and Cool Reads: Roasted Rosemary Parmesan Sweet Potatoes Recipe

Sep 8, 2021

Roasted Rosemary Parmesan Sweet Potatoes Recipe

Simple and flavorful sheet pan Roasted Rosemary Parmesan Sweet Potatoes are a wonderful side dish for any fall or winter meal! Only 7 easy ingredients and little prep to make these cheesy herb potatoes!




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Today I'm sharing a simple and flavorful fall or winter side dish!

These Rosemary Parmesan Sweet Potatoes are great for any day of the week, and they also go with any holiday meal if you're looking for something new and different.

The prep for these sheet pan potatoes is quick and the parmesan and rosemary add so much flavor to each bite.

If you have leftovers, they re-heat well either in the microwave or oven. 

We absolutely love sheet pan recipes at our house. They are such a good way to have a complete meal or side dish on the table in less than an hour.


Keep scrolling for tips, process photos, additional sheet pan recipes and more! 


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What are the ingredients in this recipe?




  • Sweet Potatoes
  • Olive Oil: This is a liquid fat obtained from pressing whole mediterranean olives. It's used for cooking, bread dips and making salad dressings. It has a lower smoke point than other oils, so you'll want to use it when cooking at a lower temperature. 
  • Fresh Rosemary: A fragrant herb with a dark green leaf that has a white underside. It was traditionally used for medicinal purposes. To strip the rosemary leaves from the stem, pull them off in the opposite direction and they should easily fall off the stalk.
  • Garlic Powder
  • Parmesan Cheese: aka Parmigiano-Reggiano. It's a hard, Italian cheese that's aged from 12-36 months. I absolutely love shredded and shaved and use them daily in pastas, salads, garlic breads and more!
  • Salt
  • Black Pepper


How to make:




Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:


  • Try to avoid crowding your sheet pan. The sweet potatoes have much better flavor and color when your potatoes have room to let off moisture instead of steaming on top of each other.
  • You can peel and chop your sweet potatoes up to a few days in advance. Store in a sealed bag or airtight container in the refrigerator.




More sheet pan recipes you might like:



You can add or substitute with these ingredients:


  • red potatoes instead of sweet potatoes, or a mix of both
  • flavored olive oil (we love garlic) instead of regular 
  • onion powder instead of garlic powder
  • add onions sliced into wedges
  • add crushed red pepper for some heat


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I hope you enjoy this recipe as much as we did!


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Sheet Pan Roasted Rosemary Parmesan Sweet Potatoes

Sheet Pan Roasted Rosemary Parmesan Sweet Potatoes

Yield: 4 servings
Author: Hot Eats and Cool Reads
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

Instructions

  1. Preheat the oven to 400 degrees F. 
  2. Prepare a large, rimmed baking sheet with parchment paper spritzed with nonstick cooking spray.
  3. Toss the sweet potatoes in olive oil. Season with rosemary, garlic powder, salt and pepper. 
  4. Place on the prepared baking sheet in a single layer.
  5. Bake for 12 to 15 minutes and then flip the sweet potatoes. 
  6. Return to the oven for an additional 15 minutes.
  7. Remove the baking sheet from the oven and top with the Parmesan. 
  8. Return the baking sheet to the oven and continue baking for 5 minutes more or until the cheese has melted.

Notes:

Try to avoid crowding your sheet pan. The sweet potatoes have much better flavor and color when your potatoes have room to let off moisture instead of steaming on top of each other.


You can peel and chop your sweet potatoes up to a few days in advance. Store in a sealed bag or airtight container in the refrigerator.


Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Calories

264.23

Fat (grams)

5.50

Sat. Fat (grams)

1.56

Carbs (grams)

48.74

Fiber (grams)

7.75

Net carbs

40.99

Sugar (grams)

14.72

Protein (grams)

6.51

Sodium (milligrams)

340.40

Cholesterol (grams)

5.38

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.







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