Recipes

Garlic Parmesan Roasted Sweet Potatoes

Sweet potatoes take an unexpected journey to Italy in this creative side dish that balances sweet and savory notes. Our signature garlic sauce and basil pesto transform the humble sweet potato into something extraordinary, while a shower of parmesan adds nutty depth and creates irresistibly crispy edges. Perfect for holidays or any day you want to elevate your dinner table.

Ingredients

3 large sweet potatoes (about 3 lbs), peeled and diced into 1-inch pieces
2 tablespoons olive oil
2 tablespoon Armanino Creamy Garlic Sauce
1 tablespoon Armanino Basil Pesto
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup + 2 tablespoons grated parmesan cheese
grated parmesan and chopped fresh basil for garnish

Directions

Preheat oven to 400°F. Line a large sheet pan with a piece of parchment paper. Set aside.
In a medium bowl, combine the olive oil, ¼ cup parmesan, creamy garlic sauce, basil pesto, salt and pepper.
Add the sweet potatoes and toss to coat.
Turn the mixture onto the prepared sheet pan and spread in a single layer.
Bake for 45 minutes, stirring every 15 minutes, until lightly browned and crispy.
Remove from oven and sprinkle the remaining 2 tablespoons of parmesan on top and stir to distribute.
Let cool for 5 minutes then transfer to a serving bowl, garnish with chopped fresh basil and additional parmesan, if desired.

Chef’s Tips

In the US, the words yams and sweet potatoes are often used interchangeably though they are quite different. Technically, sweet potatoes are smooth, thin skinned, orange and sweet, whereas yams are brown skinned and quite starchy. This recipe uses the orange fleshed, smooth skinned variety easily available.
To make ahead, a few hours before serving, roast off the sweet potatoes until they’re almost tender. Let sit on the counter until needed than continue the last few minutes of roasting to warm through, stir in the parmesan and complete the recipe.