Description
These parmesan crusted sweet potatoes come out of the oven with a golden, crispy cheese crust and a soft, caramelized centre. They only need five ingredients and make the coziest side dish for a busy weeknight dinner.
Ingredients
Units
- 2 small sweet potatoes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup finely grated parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Wash the sweet potatoes and cut them in half lengthwise, trimming off the ends if they look rough.
- Rub each potato half with the olive oil, salt, and pepper.
- Line a baking sheet with parchment paper and sprinkle the parmesan into long piles shaped like each potato half.
- Place each potato half face down onto a pile of parmesan.
- Bake for 25 to 35 minutes, or until the potatoes are fork-tender and the cheese is deeply golden, checking as they cook since bigger potatoes may need more time and the cheese can burn if left too long.
- Let the potatoes cool in the pan for 10 minutes before touching.
- Optionally garnish with more parmesan cheese and parsley.
Notes
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F for a few minutes to bring the parmesan crust back to life.
Tips
- Use finely grated parmesan.
- Don’t skip the parchment paper.
- Start checking the potatoes around the 25 minute mark, since the parmesan can go from golden to burnt quickly.
- Pick evenly sized potato halves so everything finishes cooking at the same time.
- Avoid large sweet potatoes, since they’ll take too long to cook through and the parmesan will burn first.
Nutrition
- Serving Size: 1 potato half
- Calories: 130
- Sugar: 4g
- Fat: 7g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g