Description
Crispy Parmesan Sweet Potatoes are a flavorful twist on a viral recipe, featuring sweet potatoes coated in seasonings and baked with a crispy Parmigiano Reggiano crust, perfect as a side dish or snack.
Ingredients
Units
Scale
- 1 1/2 pounds sweet potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups Parmigiano Reggiano, freshly grated
- 1 handful chives, chopped (for garnish)
Instructions
- Preheat oven to 425°F (218°C).
- Wash, scrub, and cut sweet potatoes in half; for larger potatoes, cut into chunks.
- In a large bowl, toss sweet potatoes with 2 tablespoons olive oil, 1 tablespoon Italian seasoning, 1 tablespoon garlic powder, ½ teaspoon sea salt, and ½ teaspoon ground black pepper until fully coated.
- Grate 1 ½ cups Parmigiano Reggiano into a bowl.
- Line a baking sheet with parchment paper and spread the grated cheese evenly across it.
- Place sweet potatoes cut-side down on the cheese, pressing gently, and arrange all potatoes on the sheet.
- Bake for 25-26 minutes until crispy and golden.
- Remove from oven and let rest for 10 minutes until the cheese hardens.
- Use a spatula to remove potatoes from the pan.
- Garnish with chopped chives and serve.
Notes
- Use freshly grated Parmigiano Reggiano for the best crispy crust.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to restore crispiness.
- For extra flavor, add a pinch of smoked paprika to the seasoning mix.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 20 mg