Parmesan Roasted Purple Sweet Potatoes
How to cook purple sweet potatoes with a fabulous parmesan cheese and rosemary crust. This recipe instructs you how to achieve a crispy, flavorful outside encasing a soft, creamy center. You WILL love the simplicity of the method!
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Servings: 4 servings
Calories: 211kcal
Ingredients
- 1.5 lbs purple sweet potato variety Stokes or Okinawan
- 1 tablespoon corn starch
- ¼ cup grated parmesan cheese
- 4 sprigs rosemary
- 4 tablespoon olive oil*
- 1 teaspoon ground black pepper or to taste
- 2 teaspoon kosher salt or to taste
Instructions
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- Peel the purple sweet potatoes and cut them into as uniform bite-sized pieces as you can. Place them in a large bowl and dust them with the corn starch. Mix them to make sure they are evenly coated.**
- Very finely chop the rosemary and in a small bowl mix it with the grated parmesan, olive oil and salt and pepper. Pour the mixture over the starched potatoes and stir to make sure they get nicely coated.
- Transfer the coated potatoes to the prepared baking sheet and space them as evenly as you can. Roast for fifteen minutes, then use a spatula to flip them over. Taste one to assess how tender they have become. Based on your findings continue roasting for another 5 to 10 minutes, as needed, until in your judgement they are cooked through and crispy on the outside.
Notes
*Extra virgin olive oil will lend more robust, fruity flavor. We recommend it.
** These tips ensure that your purple potatoes will have a wonderfully crispy outside.
- cut them into even pieces - the more similarly sized and shaped they are, the more evenly they will cook.
- don't skip the corn starch - it absorbs moisture from the surface of the cut potatoes and helps the parmesan mixture adhere.
- space them as evenly as you can on the baking sheet - to allow for better air circulation, even if your oven is fan assisted ie. convection/has an air fryer option.
Nutrition
Calories: 211kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Sodium: 881mg | Fiber: 3g | Sugar: 2g
