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Parmesan Herb Roasted Sweet Potatoes

Fall Recipes Popular Recipes Side Dishes

These Savory Sweet Potatoes are seasoned with a blend of Parmesan cheese, garlic, and herbs. Oven roasted until crispy on the outside and soft on the inside, this easy recipe is full of flavor and the perfect side dish for just about any meal!

zoomed in shot of fork lifting savory sweet potatoes

Every time fall rolls around, I feel it’s safe to officially crack open the sweet potato recipes. You don’t mind, do you?

I realize that sweet potatoes aren’t really just for fall, but, I kind of consider them a “cooler weather” food, at least when I’m making them.

You may have seen these Roasted Maple Cinnamon Sweet Potatoes…it’s one of my most popular recipes! And since then, I’ve been hooked on roasted sweet potatoes. And by roasted, I mean “loaded with flavor” sweet potatoes.

I’ve never really liked sweet potatoes growing up, unless it was smothered in brown sugar, cinnamon, and butter. Definitely not the healthiest, but oh-so good! But, other than that, I wouldn’t touch sweet potatoes with a ten foot pole.

But, since my tastes have definitely evolved over the years (thank goodness, right?), I decided to give sweet potatoes another shot. And when I made those maple cinnamon sweet potatoes, I was hooked. I still have a hard time eating them plain, but pile on the seasonings, and I’m one happy girl.

And these savory sweet potatoes are just about as easy as you can get. The hardest part is slicing and dicing, which doesn’t take long.

top down shot of baked sweet potato cubes in a white oval dish

What Makes Savory Sweet Potatoes So Good

  • The seasoning is wow – so zesty and full of flavor. A blend of olive oil, Parmesan cheese, garlic powder, and Italian seasoning coats these savory roasted sweet potatoes.
  • They’re crispy on the outside and soft on the inside – a perfect combo.
  • And once they’re coated, they cook up easily in the oven. And that’s it!

So if you’re looking for that perfect, oven roasted sweet potato recipe, look no further. I guarantee you’ll love the crispy texture, seasoning, and cozy fall flavors of these Roasted Parmesan Herb Sweet Potatoes!

savory roasted sweet potatoes in a bowl with a fork

Ingredients in Savory Sweet Potatoes 

To make these savory baked sweet potato cubes, you’ll need the following: 

  • Sweet potatoes 
  • Olive oil
  • Grated Parmesan cheese
  • Italian seasoning 
  • Garlic powder
  • Salt and pepper 
  • Parsley

How to Make Parmesan Herb Roasted Sweet Potatoes in the Oven

  1. Preheat the oven to 400 degrees F and get your large baking pan out. Coat it with non-stick cooking spray or line it with parchment paper. Set it aside.
  2. In a medium bowl, combine the olive oil, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
  3. Add in the diced sweet potatoes and toss to coat.
  4. Spread the potatoes in an even layer onto your baking pan, then pop them in the oven to bake until they’re lightly browned and crispy.
  5. Remove the pan from the oven and let the crispy sweet potatoes cool for 5 minutes. Then sprinkle them with extra Parmesan cheese and chopped parsley, if desired. Serve immediately!

How Long to Bake Sweet Potato Cubes 

These savory roasted sweet potatoes need to cook at 400 degrees F for 32 to 35 minutes.

Recipe Variations to Try

  • Try different seasonings! There are a lot of different herb blends out there, or stick with something classic like rosemary or thyme.
  • Switch up the garlic powder for fresh minced garlic! Use 3 to 4 cloves of garlic (depending on their size).
  • Try using a flavored olive oil instead of plain olive oil! Fun options to try would be rosemary, tuscan herb, or hot pepper.
  • If you want to bring a little heat to these roasted sweet potatoes, add in half a teaspoon of ground cayenne pepper.

savory sweet potatoes in an oval dish

Can I Prep Savory Roasted Sweet Potatoes in Advance? 

I’m not sure, as I always serve these baked sweet potato cubes right away. I imagine you could cook the savory sweet potatoes ahead of time and reheat them just before serving, but you might lose some of the crispness that way. 

Tips for Making Savory Roasted Sweet Potatoes 

  • Sprinkle on just a little more Parmesan cheese for the finishing touch. I mean, you can never have too much cheese…am I right?
  • Roast these sweet potatoes on parchment paper for easy clean up!
  • Toss the potatoes about halfway through the cooking time to make sure all sides get browned evenly.
  • If you don’t have fresh parsley, use dried parsley to give it a little flavor and still get a great pop of color.

Looking for more sweet potato side dishes? I’ve got you covered!

Print
4.87 from 15 votes

Roasted Parmesan Herb Sweet Potatoes

These Savory Sweet Potatoes are seasoned with a blend of Parmesan cheese, garlic, and herbs. Oven roasted until crispy!
Course Side Dish
Cuisine American
Keyword sweet potato recipes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 203.35kcal

Ingredients

  • 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
  • Salt and pepper , to taste
  • Parsley , for garnish (optional)

Instructions

  • Preheat oven to 400°F. 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, garlic powder, salt and pepper. Add diced potatoes and toss to coat.
  • Spread potatoes in an even layer onto prepared pan. 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.

Nutrition

Serving: 1g | Calories: 203.35kcal | Carbohydrates: 21.06g | Protein: 3.67g | Fat: 12.03g | Saturated Fat: 2.35g | Cholesterol: 4.4mg | Sodium: 130.98mg | Potassium: 350.12mg | Fiber: 3.42g | Sugar: 4.18g | Vitamin A: 13892.59IU | Vitamin C: 2.34mg | Calcium: 100.67mg | Iron: 1.02mg
Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!

By Gayle |

Comments

  3. Dawn @ Girl Heart Food says

    Yay for sweet potatoes! I could (and do) eat them year round, but, like you, consider them more of a cooler weather food. This is a perfect side dish and I bet it would also be perfect around the holidays. Yes, I’m already thinking about that, lol 😀 I totally agree, can never have too much cheese. Never 😉 Pinned, of course. Have a wonderful week!

    Reply

  5. Cheyanne @ No Spoon Necessary says

    I totally consider sweet potatoes fall food too… even though you can eat them year around. I’m glad to know I’m not the only person in that boat! I think it’s their color that makes me think of them as fall? Hmm. Donno. BUT what I DO know is that these look fabulous!! I used to hate sweet potatoes growing up.. I mean, I just straight up refused to eat them any which way they were served. But I’m a lot smarter now and I LOVE them! 😉 Love that you roasted these and tossed them with herbs, parmesan and garlic! Such a yummy combo, Gayle! I could eat just a BIG ole bowl of these for dinner! Cheers, friend! (Pinned of course!)

    Reply

  6. marcie says

    Sweet potatoes are a staple in my house year round, and this is a recipe I need to try! This dish is just gorgeous Gayle and I love these flavors. Those potatoes are so perfectly crispy I just want to dive into that bowl!

    Reply

  8. Shelby @ Go Eat and Repeat says

    I’m with you in that I feel like sweet potatoes are definitely fall food. After all, how often do people eat sweet potato pie when it isn’t fall? I love your side dish here. Looks so loaded full of flavors and would be perfect on Thanksgiving!

    Reply

  10. Kelly says

    This looks like the perfect side dish, Gayle! I love sweet potatoes all year long but even more so once the cooler weather arrives! And roasting them with parmesan and all those yummy herbs? Yum, I want this entire pan for lunch!

    Reply

    • Gayle says

      I only started to like sweet potatoes within the last few years, but I still can’t eat them plain. Cheese and herbs definitely make them taste amazing! 🙂

      Reply

  22. Rachel @ Bakerita says

    I always think of sweet potatoes as a cool weather food, too! And this is the perfect delicious preparation – they look amazing! Loving that crunchy parmesan coating. Definitely making these with dinner soon.

    Reply

  25. Kathy says

    I was looking for a savory sweet potato recipe for our Thanksgiving celebration, and this was perfect. No leftover, and everyone asking for the recipe! There is no finer compliment. Thank you for sharing!

    Reply

    • Gayle says

      I’m so glad you liked this, Kathy! Thank you so much for stopping by and letting me know. This makes my day! 🙂 Enjoy your weekend!

      Reply

  26. Madeline says

    I altered this recipe a bit to become baked sweet potato cakes by cooking the sweet potatos first then blending them with the spices, 1/3 cup white cheddar and the rest parmesan. Then added some grated and drained onion. I used the onion juice with cooked spinach and some greek yogurt to make a dipping sauce. I made the potato mixture into balls and slightly flattened them on a big sheet and baked, flipped when bottoms got brown. It was really great, thank you for the base recipe!

    Reply

    • Gayle says

      Sounds like you made some delicious additions! Thanks for sharing, Madeline! So glad you enjoyed these!

      Reply

  27. Lucky R Marr says

    I just served a double batch of Roasted Parmesan Herb Sweet Potatoes to a group of seniors on this Memorial Day 2018 potluck. It was such a hit I was called out to find out who had prepared the dish…the only one to be called out by the way. Several ladies asked the “man” who made it for the recipe. I added just a touch of ground nutmeg.

    Reply

    • Gayle says

      I’m so glad everyone enjoyed this, Lucky! Your touch of ground nutmeg sounds delicious. Thanks so much for stopping by and letting me know how it turned out!

      Reply

  29. Meggo says

    This was very good, but I felt it was in desperate need of salt, which I normally don’t use with sweet potatoes when cooking with coconut oil. I made the exact recipe except did not have the fresh parsley to add at the end. I also broiled them at the end for a total of 8 min stirring after 4. Thanks for the easy and tasty recipe!

    Reply

    • Gayle says

      I’m so glad you liked these, Meggo! Thanks so much for stopping by and letting me know how they turned out!

      Reply

  31. Greg says

    I was googling a recipe for sweet potatoes tonight and came across this one. OMG!! My husband and I absolutely love it!! Will definitely be making it again in the future!! Thank you!!

    Reply

  32. Jodi says

    Thanks for posting this delicious recipe. My only problem is that they are so good, I’m going to have a hard time keeping my fork out of them before Thanksgiving tomorrow! Yum!

    Reply

    • Gayle says

      Hi Jodi! I’m SO glad you liked these. Very addicting, right? 🙂 I made these for tomorrow, too! Thanks so much for stopping by and letting me know how they turned out. Happy Thanksgiving!

      Reply

  33. Neha says

    Hello I am baking them for tonight dinner but need to transport them as it’s a potluck. Can I bake them early and re eat at dinner time? Will they still be crunchy or will become soft. Thanks

    Reply

    • Gayle says

      Hi Neha! I haven’t done that before, so the potatoes might lose some of their crispiness if you reheat them. Just a guess, though, as I usually make and serve right away. Enjoy!

      Reply

  34. Kara Mathys @Wellnessgrit says

    I finally got to make these roasted parmesan herb sweet potatoes this past weekend, and it was such a hit!! I found your post from Pinterest! I’m also going to pin this post on my Pinterest board my followers will love it. Thanks for sharing Gayle!

    Reply

  35. Isaac says

    Was looking for some new potatoes dish to try out and your roasted parmesan herb sweet potatoes came in handy and simple to make. Loving this

    Reply

  36. Olga says

    Gayle, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!

    Reply

  37. Anthony says

    These sweet potatoes are to die for. I’m making them again tonight and I’m going to try to incorporate your recipe into a sheet pan recipe along with panko crusted salmon and root vegetables

    Reply

    • Gayle says

      I’m so glad to hear that, Anthony! Sounds like a great idea to pair it with salmon. Thanks so much for stopping by and letting me know how it turned out!

      Reply

  44. Jessica Luther says

    5 stars
    I started making and eating chips recently. They are great, but they have not yet become perfect. I will try 100% of your recipe! Thank you!
    5 star rating!!!

    Reply

  45. Sandra Allen says

    5 stars
    My family loves this recipe. Sweet Potatoes is a staple around here so this love is expected. I will be following closely for other sweet potato recipe to spice things up. Thanks a lot for this recipe.

    Reply

  46. Lorna Taylor says

    4 stars
    I tried the recipe but I was unsuccessful. I believe that they would have tasted better if I would have watched them closely or left them in for about 10-15 minutes. I enjoyed the taste but burned them. I won’t let it discourage me and I’ll try them again in a couple of weeks. Great flavor and I also added a teaspoon of chopped rosemary.

    Thanks for the recipe!

    Reply

    • Gayle says

      Hi Lorna! I’m sorry you had trouble with this! Remember that oven times vary so it sounds like maybe your temperature was a bit off? I’ve never had problems with this burning, nor have other people. Thanks for letting me know and I hope you have better luck next time!

      Reply

  47. Maureen says

    5 stars
    In addition to the Italian seasoning, I also added a few snips of fresh Rosemary from our garden. So delicious and easy to make! I have pinned your recipe and will definitely be making again. Thanks for the recipe.

    Reply

  48. A. ESU says

    5 stars
    Thanks for sharing!Absolutely love your creative idea.An easy and healthy recipe that tastes delicious.

    Reply

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