This is the perfect side dish! I make this for a side for everyday dinners, or its great even as a side to a special occasion meal. Leftovers taste great too! I never measure ingredients in this dish, I just use as much sweet potato or yam that I need. You don’t need to be too liberal with the cheese, but make sure you use plenty of rosemary.
Roasted Sweet Potato with Parmesan & Rosemary
Cubed sweet potato or yam
Fresh or dried rosemary
Fresh Parmesan cheese, or Romano cheese, grated
* I didn’t include quantities & nutrition, as I never measure this recipe. I’m always using different amounts of yam/cheese. So just use what you have on hand. Cheese is higher calorie/fat so don’t use too much. A little goes a long way in this recipe.
Preheat your oven to 400 degrees. Place cubed sweet potato/yam, rosemary, sea salt and pepper in a large mixing bowl. Spray with cooking spray and toss to coat. Place on a cookie sheet and sprinkle with cheese.
Bake for 15-20 minutes, flip them over and cook another 15 or so minutes until golden brown and cooked through.