Crispy Parmesan Sweet Potatoes
Published on April 16, 2025
Quick Summary
Crispy Parmesan Sweet Potatoes are the perfect side dish with crispy, golden edges and a soft, tender inside. The sweet potatoes are roasted to perfection and coated with a cheesy, savory Parmesan crust. Easy to make and incredibly flavorful, they're a hit with any meal — from casual dinners to special occasions. Simple, satisfying, and irresistible!
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Crispy Parmesan Sweet Potatoes: A Simple and Delicious Side Dish
I'm a huge fan of sweet potatoes — they're so versatile, healthy, and just downright delicious. But this recipe? It's one of my go-to sweet potato recipes.
These Crispy Parmesan Sweet Potatoes are everything I want in a side dish: easy to make, crispy on the outside, tender on the inside, and packed with flavor.
The sweet potatoes are cut into chunky pieces so they get that perfect balance — crispy edges with a soft, creamy center. The Parmesan adds that salty, golden crunch that elevates everything. I finish with fresh herbs for a pop of color and freshness!
I make these all the time because they go with just about anything. They're great alongside chicken, pork, steak, or even a simple salad.
And the best part? They're kid-friendly, too! The crispy edges and cheesy coating make them a hit with everyone, even the picky eaters. My boys like to dip them in honey mustard sauce! Whether you're feeding the family or just looking for a quick, satisfying side for yourself, these are a go-to that never disappoints.
Maria's Tips for Crispy Potatoes
- Cut Even Pieces. Cut the sweet potatoes into uniform chunks so they cook evenly and crisp up at the same rate.
- Use Freshly Grated Parmesan. Freshly grated cheese crisps better than pre-shredded, so take a minute to grate your own for that perfect golden crust.
- Press the Potatoes into the Cheese. Gently press the sweet potato chunks into the Parmesan so it sticks.
- Don't Overcrowd the Pan. Give the sweet potato chunks space on the baking sheet to roast, not steam. This helps them crisp up beautifully.
- Don't Flip. Skip flipping the potatoes halfway through. This allows the cheese to crisp up on the bottom while the tops stay golden.
- Let cool. After roasting, let the sweet potatoes cool on the pan for about 10 minutes before moving them. This helps the cheese set and gives that irresistible crispy texture.
Crispy Parmesan Sweet Potatoes
Ingredients
- 1 1/2 pounds sweet potatoes, washed and cut into 2-inch chunks (do not peel)
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup freshly grated Parmesan cheese
- For garnish: extra parmesan and fresh herbs (parsley, chives, or rosemary)
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine sweet potatoes, olive oil, garlic powder, paprika, salt, and pepper. Toss until well coated.
- Spread the Parmesan cheese in an even layer on the prepared baking sheet.
- Place the sweet potato chunks on the baking sheet, cut-side down, pressing them into the Parmesan cheese.
- Bake for 25 to 32 minutes or until the sweet potatoes are tender and the bottoms are crispy.
- Remove from the oven and let the potatoes to cool for 10 minutes on the baking sheet, or until the cheese crisps up. Use a spatula to remove the potatoes from the pan. Garnish with extra parmesan cheese and fresh herbs, if desired.
Notes
Nutrition
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Frequently Asked Questions for This Recipe
Do I need to peel the sweet potatoes?No! The skins get beautifully crisp when roasted. Just give them a good scrub before slicing.
Can I use a different cheese?Pecorino Romano or Asiago are good alternatives — just make sure the cheese is finely grated for max crispiness.
How should I store leftovers?Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F until hot and crispy again — about 5–10 minutes.