Baked parmesan sweet potatoes are the perfect cure for my Thanksgiving leftovers. I created a few recipes this past weekend to use up the items that were left behind. If you have checked out my prior sweet potato recipe posts, you may have noticed I have not always been a fan of sweet potatoes. I do not like sweet potatoes or yams that are drenched in sugar and/or molasses. I have realized there are so many other great ways to prepare sweet potatoes.
Calories: 135 Fat: 8G Net Carbs: 12G Protein: 3G
I got this food chopper as a gift. It’s the perfect tool for slicing sweet potatoes. Most sweet potatoes are tough to slice. This tool makes it easy to slice the potatoes into chunks.
I added the herbs. butter, olive oil, and cheese to the bag first. Then, I added the chunks of sweet potatoes. I sealed the bag with some air within and shook to coat the potatoes.
Be sure to spray the foil on the pan with cooking spray before you spread out the potatoes. This is an important step! The potatoes will stick to the pan without coating.
Items that will help assist with this recipe:
Baked Parmesan Sweet Potatoes
- Preheat oven to 400 degrees.
- Peel and cube sweet potatoes into small chunks.
- Place garlic, oil, butter, salt, paprika, chives, Parmesan cheese and Italian seasoning in a Ziploc bag and shake well.
- Add the sweet potatoes to the bag and shake well until coated.
- Line a baking sheet with foil and spray with cooking oil.
- Place the sweet potatoes onto the pan.
- Bake for 20-25 minutes.
- Allow to cool before serving.