Name: Garlic Parmesan Roasted Sweet Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 cups sweet potato chunks ((about 3 large sweet potatoes, peeled & chopped)); 2 tablespoons salted butter (melted); 1 tablespoon olive oil; 2 cloves garlic; 1/4 cup grated parmesan cheese; ½ teaspoon garlic salt; ½ teaspoon Italian seasoning

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Garlic Parmesan Roasted Sweet Potatoes are oven baked sweet potatoes in a seasoned buttery olive oil parmesan sauce. They have the perfect crispy charred exterior and soft pillowy sweet potato center.

For a sweet maple version of crispy roasted sweet potatoes be sure and try my Maple Cinnamon Roasted Sweet Potatoes.

A pan of baked sweet potatoes with a wooden spoon holding some.

Oven Roasted Sweet Potatoes With Garlic Parmesan

These oven roasted sweet potatoes are the best side dish! Chunks of sweet potato are covered in a buttery olive oil mixture seasoned with garlic salt, Italian seasoning, and parmesan cheese.

They roast in the oven to crispy perfection. The best part of roasting sweet potatoes is that they interior stays soft and pillowy, while the outside of the potato chunks get those nice crispy golden brown edges.

I love the sweeter tasting sweet potatoes paired with the more savory seasonings and olive oil. They’re the best side dish recipe for any dinner and even fancy enough for a Holiday dinner too.

A baking sheet lined with parchment paper with the roasted sweet potatoes on it.

Simple Ingredients Needed

Sweet Potatoes : Sometimes also referred to as ‘yams’, but make sure you are using the traditional sweet potatoes with the darker red/orange colored skin. Some sweet potatoes have a much lighter skin, but I find those to not be as flavorful and sweet as the darker ones. Sweet potato skin is very thick and rough so I always peel it off. Chop the peeled potatoes into large chunks and you’re ready to go.
Melted Butter : I use salted butter.
Olive Oil : I use extra-virgin ‘light tasting’ olive oil.
Fresh Garlic Cloves : Mince or press the garlic cloves, use garlic paste, or you can even use chopped garlic from a jar if wanted.
Grated Parmesan Cheese : Use the cheaper, shelf-stable grated parmesan cheese. Freshly grated parmesan cheese will burn very easily in the oven.
Garlic Salt
Italian Seasoning

How To Make Roasted Sweet Potatoes (Printable Recipe Card)

Preheat the oven to 400 degrees F. Line a rimmed 12″x18″ cookie sheet or baking sheet with parchment paper or tin foil. If using tin foil, I recommend spraying it lightly with nonstick cooking spray or using the nonstick aluminum foil.

Peel the sweet potatoes and chop into large bite-sized chunks.

In a large mixing bowl, add the sweet potato chunks, melted butter, olive oil, garlic cloves, grated parmesan cheese, garlic salt, and Italian seasoning. Stir together well until all the potatoes are coated.

Evenly spread the potatoes onto the prepared baking sheet. Make sure to not have the potatoes touching or overlapping; we want all the potatoes in a single layer so they crispy all around.

Bake for 25 minutes. Halfway through the cook time, stir and flip the potatoes so that all sides can get roasted.

Serve warm and enjoy!

side view of the baking pan with sweet potatoes on it that have been roasted in the oven.

How To Store Leftovers

Roasted sweet potatoes are best served war immediately after baking. If you do happen to have leftovers, keep them stored in an airtight container, in the refrigerator, for up to 3-4 days.

You can eat the potatoes chilled from the fridge, add them to a salad, or you can warm them up in the microwave until heated through. If you want that crispy exterior, try air frying them for a few minutes.

Close up of the charred crispy sweet potato edges.

Kitchen Tips For Success

It’s important to not cut the sweet potatoes into too small of chunks. You want larger, bite-sized chunks of potato. If your potato chunks are small then you won’t need to bake them as long as the cook time called for in the recipe.
If you don’t want to dirty a bowl and mixing spoon; try adding the potatoes and all the other ingredients into a gallon sized Ziploc bag. Seal it tight and massage it to coat all the potatoes. I don’t love doing it this way because I can’t scrape all the extra seasoning off of the bag. If you use a bowl and spatula you can scrape up all the extra seasonings and butter inside the bowl after mixing.
Be sure to scrape the sides and bottom of the bowl of all the leftover seasonings and butter. Add it to the potatoes in the baking sheet. You don’t want to waste that precious flavor!

Recipe FAQs

Can I Use Frozen Sweet Potatoes?

I don’t recommend using frozen sweet potatoes in this recipe. I have never personally done it, and I worry that the texture would be slightly off is using frozen sweet potatoes that have been thawed and then roasted. If you must try using frozen, let them thaw completely and pat them dry with a paper towel to remove any unnecessary moisture before adding the seasonings.

Should I Peel The Skin Off Of Sweet Potatoes?

Yes, use a vegetable peeler to peel the rough, thick skin off of the sweet potatoes before chopping them. Removing the skin also helps all sides of the sweet potato roast and crisp up while baking.

Which Parmesan Cheese Is Best To Use?

Use the cheaper, shelf-stable grated parmesan cheese. No need to buy expensive fresh parmesan cheese. Freshly shredded parmesan cheese will burn in the oven at the high temperature, and then the potatoes will have a bitter taste.

Top view of the sweet potatoes on a white plate

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