Can I use regular white or gold potatoes instead of sweet potatoes?

Absolutely! While you’ll lose the natural sweetness, the rosemary and Parmesan combination works beautifully with russet, Yukon Gold, or fingerling potatoes. Just keep an eye on roasting time—they may cook just a bit faster.

Do I have to peel the sweet potatoes?

Peeling is recommended for a creamier texture and prettier color, but if you like a little extra fiber, feel free to leave the skins on—just give them a good scrub first.

Is there a way to make this vegan?

Definitely! Swap the butter or ghee with more olive oil or avocado oil, and replace the Parmesan with a sprinkle of nutritional yeast or your favorite plant-based grated cheese.

What’s the best way to get crispier potatoes?

A hot oven and plenty of space on the pan are key. Spread the potatoes out so none are overlapping or piling up. For extra crispiness, broil a minute or two longer, but watch them carefully.

Rosemary Parmesan Roasted Sweet Potatoes Recipe

Description

These Rosemary Parmesan Roasted Sweet Potatoes are a flavorful and easy side dish made with tender diced sweet potatoes, fresh rosemary, savory garlic, and a touch of melted butter. Finished with a golden broil of Parmesan cheese, they’re perfectly crispy edges and creamy inside – ideal for weeknight dinners or holiday feasts.

Ingredients

Units Scale

Main Ingredients

- 2 lbs sweet potatoes or yams, peeled and diced
- 1 Tbsp avocado oil or olive oil
- 1 Tbsp grass-fed butter or ghee, melted
- 1 Tbsp minced fresh rosemary
- 3 fresh garlic cloves, minced
- Sea salt and ground black pepper, to taste

Finishing Touch

1/4 cup freshly grated Parmesan cheese

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to prevent sticking and ensure even roasting.
Prepare the Potatoes: Place the diced sweet potatoes evenly on the prepared sheet pan.
Season: Drizzle the sweet potatoes with avocado or olive oil and melted butter or ghee. Add the minced rosemary, minced garlic, sea salt, and ground black pepper. Toss everything together well to ensure all pieces are evenly coated with the oil, herbs, and seasonings.
Roast: Spread the sweet potatoes in an even layer on the sheet pan. Roast in the preheated oven for 15-18 minutes, or until the potatoes are tender and just beginning to brown on the edges.
Add Parmesan & Broil: Carefully remove the pan from the oven. Sprinkle the grated Parmesan cheese over the roasted sweet potatoes. Return the pan to the oven and broil for 2-4 minutes, just until the cheese is melty and slightly golden.
Serve: Remove from oven, let cool slightly, and serve warm. Enjoy!

Notes

Cut potatoes into uniform pieces to ensure even roasting.
Can substitute regular potatoes for sweet potatoes if desired.
Use fresh rosemary for best flavor, but dried can be substituted in a pinch (use 1 tsp dried).
For a dairy-free option, omit Parmesan and use only olive oil or ghee.

Nutrition

Serving Size: 1/6 of recipe (about 1 cup)
Calories: 160
Sugar: 5g
Sodium: 220mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 3g
Cholesterol: 7mg