I loved roasted veggies. This recipe works not only for sweet potatoes but I make Brussels sprouts and cauliflower the exact same way.
Taking just a few minutes to pull together, these Parmesan roasted sweet potatoes totally fit the bill! Not only that, they are completely delicious & also pack a powerful punch of nutrition. While they’d be great for Thanksgiving, they are easy enough to make anytime!
Here is what you need:
8 small sweet potatoes, cut into wedges 2 tablespoons olive oil 6 oz. Parmesan Cheese ( shredded) 1/4 teaspoon salt 1/4 teaspoon pepper
Step 1: Preheat oven to 425 degrees. Wash potatoes then cut into wedges. Rub the potatoes with the oil and season with ¼ teaspoon each salt and pepper.
Step 2: Bake cut side down, on a rimmed cookie sheet until golden brown; 18-22 minutes (turn potatoes to other side of wedge at half-way point) marble polishing service
Step 3: Turn oven to broil; turn potatoes over so that the skin is down. Then sprinkle a generous layer of Parmesan cheese over the potatoes. Broil until cheese is melted and golden brown.
Step 4: Sprinkle with more pepper, if desired and enjoy!
