Rosemary Parmesan Sweet Potatoes are tossed in fresh rosemary and parmesan then roasted to perfection!
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What would Thanksgiving be without some sort of sweet potato dish. While a lot of folks opt for the famous candied sweet potatoes or a sweet potato casserole, my husband is not a fan of either. So, these Rosemary Parmesan Sweet Potatoes are the perfect alternative! We happen to grow a lot of sweets on our farm so it is only fitting that we enjoy the “fruits of our harvest” at our Thanksgiving table.
Sweet potatoes are a nutritional powerhouse! They are high in fiber, rich in antioxidants, contain a ton of B6 which is great for your heart, and are rich in beta-carotene. They by far outweigh the white potato when it comes to the health benefits. Since this recipe is roasted, they retain a lot more of their nutritional value as opposed to the recipes that are slathered in butter and brown sugar. Don’t get me wrong, I do love me some butter and brown sugar but Rosemary Parmesan Sweet potatoes are a delicious alternative.
After I cubed the sweet potatoes, I tossed them in olive oil, parmesan cheese and fresh rosemary.
Spread them on a baking sheet. Pop them in the oven and bake until golden brown.
These turn out slightly crunchy (just the way I like them), with a delicious balance of parmesan cheese and rosemary. They will score big points for flavor with your family. I am sure that you will find the perfect place for them on your Thanksgiving table. What is on your Thanksgiving dinner menu this year? Leave me a comment below. I’d love to hear.
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- 3-4 large orange sweet potatoes
- ½ cup grated parmesan cheese (add more if you like!)
- ¼ cup fresh rosemary, chopped
- ¼ cup olive or canola oil
- Salt to taste.
- Preheat oven to 400 degrees.
- Peel and cube sweet potatoes. Add to a medium bowl.
- Mix in parmesan cheese and rosemary. Drizzle with oil. Toss to coat.
- Spread out on a baking sheet.
- Bake for 30 minutes until golden brown.