Name: Garlic & Herb Roasted Sweet Potatoes with Parmesan
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/2 lbs sweet potatoes, peeled and diced into 3/4-inch cubes; 3 Tbsp olive oil; 3 cloves garlic, minced (1 Tbsp); 1 1/2 tsp chopped fresh thyme; 1 1/2 tsp chopped fresh rosemary; Salt and freshly ground black pepper, to taste; 1/2 cup (about 1 1/2 oz) finely shredded Parmesan cheese; 2 Tbsp chopped fresh parsley

Why You’ll Love Garlic & Herb Roasted Sweet Potatoes with Parmesan Recipe

You’ll love this recipe because it uses everyday ingredients but delivers big flavor. The natural sweetness of the sweet potatoes is enhanced—not masked—by garlic, thyme and parsley, while the Parmesan adds a savory richness. It’s easy enough for a weeknight but polished enough for a holiday side dish. Minimal fuss, maximum taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes, peeled if desired and diced into ~1‑inch cubes
Olive oil
Garlic (minced)
Fresh thyme (leaves, chopped)
Salt and freshly ground black pepper
Fresh parsley (leaves, chopped)
Finely grated Parmesan cheese
Melted butter or additional olive oil (optional)

Directions

Preheat the oven to 400 °F (about 200 °C).
In a small bowl, combine the olive oil, minced garlic and chopped thyme.
Place the diced sweet potatoes in a mound on a baking sheet. Pour the oil‑garlic‑thyme mixture over the potatoes and season with salt and pepper. Toss so the potatoes are evenly coated. Spread them into an even layer.
Roast in the preheated oven until the potatoes are tender, tossing once halfway through — about 30 minutes total. For extra golden brown edges, you may broil for the final 1‑2 minutes.
Remove from oven, drizzle with melted butter or more olive oil if using, then immediately sprinkle with the finely grated Parmesan. If you’d like the Parmesan to melt fully, return the tray to the broiler for about 1 minute.
Sprinkle the chopped fresh parsley over the potatoes and serve immediately.

Servings and timing

– Servings: ~5
– Prep time: ~15 minutes
– Cook time: ~30 minutes
– Ready in: ~45 minutes

Variations

Swap the fresh thyme for rosemary or oregano to change the herb profile.
Leave the sweet potato skins on for more texture and fiber (just wash well) or peel all for a smoother bite.
Add a pinch of smoked paprika or chili flakes for a smoky or spicy kick.
After roasting, you could add a drizzle of maple syrup or honey for a sweeter twist.
Mix in roasted vegetables like carrots or parsnips for a medley of roots.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3‑4 days. To reheat, warm in a skillet over medium heat with a drizzle of olive oil to help restore some crispiness. Microwaving may make them soft and a bit mushy.

FAQs

What size sweet potatoes should I use?

Use medium sweet potatoes so that when diced into ~1‑inch cubes they will cook evenly in about 30 minutes. If they’re very large, cutting into larger pieces may increase cooking time.

Can I prepare these ahead of time?

Yes, you can dice the sweet potatoes and toss with the oil‑garlic‑thyme mixture ahead of time, cover and refrigerate for a few hours. Roast when ready to serve. For best crispiness, avoid refrigerating them after roasting.

Can I use dried herbs instead of fresh?

Yes, but fresh herbs give a brighter flavor. If using dried thyme or parsley, use about one‑third to one‑half of the amount called for the fresh version, as dried herbs are more concentrated.

What if I don’t have Parmesan?

If you don’t have Parmesan, you can substitute another hard cheese like Pecorino or Asiago, or skip the cheese and finish with a little extra olive oil and fresh herbs for a dairy‑free version.

Will the skins get soft if I leave them on?

The skins will roast and become tender, but they won’t be as soft as the interior. If you prefer everything very soft, peel the sweet potatoes before cooking. Leaving the skins adds texture and nutrients.

How do I ensure the potatoes roast and don’t steam?

Make sure to spread the sweet potato cubes in an even layer on the baking sheet without overcrowding—the air needs to circulate. If too crowded, they’ll steam instead of getting nicely golden.

Can I make this in a convection oven?

Yes. If using a convection oven, you may reduce the cooking time by a few minutes or reduce the temperature by about 25 °F (about 15 °C) depending on your oven. Keep an eye on them for doneness and browning.

Are sweet potatoes healthy?

Yes — sweet potatoes are a good source of fiber, vitamins (especially vitamin A), and antioxidants. Roasting with olive oil and herbs adds flavor without excessive calories or heaviness.

How do I know when the sweet potatoes are done?

They’re done when you can easily pierce a cube with a fork and the exterior is tender and lightly golden. If you like crispier edges, you can broil for the final minute or two.

Can I double the recipe?

Yes — you can double or even triple the amount, just be sure to spread in a large enough baking sheet (or use two) so the potatoes remain in a single layer and roast properly instead of steaming.

Conclusion

This garlic, herb and Parmesan roasted sweet potatoes recipe brings a delightful mix of sweet and savory to your table. With simple ingredients and straightforward steps, it’s an approachable side dish that feels more elevated than basic roasted vegetables. Whether for a regular weeknight dinner or a special gathering, these sweet potatoes are sure to please.