Fall is Oven Luv: Roasted Sweet Potatoes
I am a lover of root veggies...well, some root vegetables. I love the versatility of them: from the grill, to the oven, hot or cold-- they are always winners! As mentioned, I am not the biggest fan of sweet potatoes. Growing up, we would enjoy them for holidays or as a healthy heavy desert. These recipes would play up the sweetness and I could go without...I like my root veggies savory PERIOD.
A good friend of mine made me reconsider my sentiment. Sidenote:It is never hard to get me to like various types of foods, but you have to know how to persuade me. She told me about her Rosemary Lemon Roasted Sweet Potatoes-- I was sold from there. I never thought about downplaying the sweetness through fresh herbs and other spices. I did what I was taught, and almost played myself! A couple of months ago I told you about a box of produce i was gifted, and sweet potatoes were in the bunch. This gave me some space to explore, for free :) So as they both shared with me, I share with you my recipe for Parmesan Herb Roasted Potatoes. Let me know what you think!
Money Matters
It costs about $8 to make 6 servings. That brings it to about $.75/serving. Faily cheap for a side dish.
#ROGUElyfe
- I went fairly simple as my first try with sweet potatoes, but you can:
- Use other types of herbs-- they don’t have to be fresh
- Use another type of cheese, so skip it...do you
- I roasted the potatoes in the oven, but you can try another method like stove top or grill
My Recipe
3 large sweet potatoes, peeled and diced into small cubes
3 tablespoons olive oil
4 tablespoons grated Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
Directions
Preheat oven to 400F. Lightly coat a large baking pan with non-stick cooking spray or line with parchment paper. Set aside.
In a medium bowl, combine the olive oil, Parmesan cheese, Italian seasoning, and garlic powder. Add diced potatoes and toss to coat. Spread potatoes in an even layer onto prepared pan with foil or parchment paper.
Bake for 32-35 minutes, or until lightly browned and crispy. Remove from oven and let cool for 5 minutes. Sprinkle with extra Parmesan cheese and parsley, if desired. Serve while hot and enjoy!
Happy Cooking Y’all :)