Cheesy Garlic Roasted Sweet Potatoes
These cheesy garlic roasted sweet potatoes make a delicious lunch, dinner, or side dish that’s delicious any day of the year, and still perfect for holiday menus too. Tender on the inside with extra crispy skins- this savory sweet potato recipe is loaded with so much flavor from a combination of garlic butter, Parmesan, and mozzarella cheeses. You’ll love making these easy roasted sweet potatoes with cheese over and over again!
Sweet potatoes are one of the most underused veggies in my honest opinion.
Most people think of them as only as only suitable vessels for things like sweet potato casserole or other sugary, sweet recipes.
Don’t get me wrong. I love those recipes. But savory sweet potatoes are awesome too.
And they are even more awesome when they are loaded with cheese and garlic butter like with these cheesy garlic roasted sweet potatoes.
This savory sweet potato recipes results in perfectly tender sweet potatoes with extra crispy skins.
Basically you get garlic butter cheesy sweet potato skins with some sweet potato filling. It’s just a winning combination of tender interior and crunchy exterior combined with ooey gooey melted cheese.
Really, it checks all the boxes.
Whether it’s for an every day dinner, or an item on your holiday menu, you can’t go wrong with this easy sweet potato recipe!
Ingredients Needed
Like all of our favorite recipes, these cheesy garlic roasted sweet potatoes only need a handful of easy ingredients to come together.
To make them you’ll need:
- Sweet Potatoes – Small/medium sweet potatoes, that have been washed, scrubbed, patted dry & halved lengthwise. Be sure to cut any obviously knobby ends off of them.
- Butter – You can use salted or unsalted, just be mindful when salting later if you used salted butter so they aren’t overly loaded with sodium.
- Seasonings – A blend of garlic powder, salt, and freshly ground black pepper give this dish it’s signature flavor.
- Cheese – Both shredded mozzarella and shredded Parmesan
- Parsley – Fresh parsley leaves give the finished potatoes a pretty little pop of color for serving. It’s an optional ingredient, but highly recommended- especially if serving them for a special occasion or holiday meal.
Once you’ve gathered all of the necessary ingredients, you’re ready to begin!
How to Make
The other perk of these cheesy roasted sweet potatoes? They are so much less work than sweet potato casserole. Crazy right?!
To make them you’ll want to start by preparing the sweet potatoes. Start by washing and scrubbing the potatoes, then patting them dry.
Cut any visibly knobby ends or bumps off, then carefully slice them in half lengthwise. I say carefully, because sweet potatoes can be much harder to cut through than traditional white potatoes.
Place the potatoes, cut side down, on a baking sheet lined that’s been liberally sprayed with nonstick cooking spray. You can line the sheet pan with foil for easier clean up later, but that step is optional.
Brush the outside of the potatoes with melted butter. Then season the potatoes with garlic powder, salt and pepper.
Bake the potatoes for 25-30 minutes at 425F. The sweet potatoes should be browning on the edges, appearing slightly shriveled, and soft.
When the time is up, turn the oven off and carefully remove the sheet pan with the potatoes. Flip all the sweet potatoes over so the cut side faces up.
Sprinkle the tops of the sweet potatoes evenly with the cheeses and then the parsley. Now finish them by popping the tray back in the oven and turning the broiler on.
Broil the sweet potatoes for just a minute or two until the cheese has melted and turns a bubbly golden brown. As soon as the cheese has melted, turn the broiler off and take the tray out of the oven.
Let the potatoes cool for a few minutes prior to serving, then serve them as intended, and enjoy!
Storing
Leftover, completely cooled, sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
When ready to enjoy them again, reheat them in an air fryer or toaster oven for the best results. Alternatively, they can be microwaved but they won’t retain the crispy skin.
Tips & Tricks
- Make sure you spray the cookie sheet liberally with nonstick spray prior to putting the cut potatoes on it. The sweet potato flesh will caramelize on the cookie sheet and the caramelization makes for sticking if you don’t spray.
- Avoid huge sweet potatoes for this recipe, and instead pick small/medium ones. While technically you could make this with a large sweet potato, you won’t get that same crunchy soft combo in each bite. Smaller sweet potatoes work best here.
- Check the potatoes for tenderness before you broil them. Just gently poke a fork into the side of the potato. If it easily pierces the potato, you’re ready to flip the sweet potatoes and finish them off.
Other Savory Sweet Potato Recipes
These Cheesy Garlic Roasted Sweet Potatoes are a favorite side dish or snack in our house. Make them the next time you have sweet potatoes in your house and enjoy the cheesy, garlicky goodness.
Looking for other easy savory sweet potato recipes to enjoy?
Try these:
- Sweet Potato Chips
- Garlic Parmesan Smashed Sweet Potatoes
- Slow Cooker Sweet Potato Casserole
- Sweet Potato Fries
If you’ve tried these CHEESY GARLIC ROASTED SWEET POTATOES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheesy Garlic Roasted Sweet Potatoes
Ingredients
- 4 small-medium sweet potatoes scrubbed & halved lengthwise, with any knobby ends cut off
- 1/4 cup butter melted
- 1/2 tsp garlic powder
- salt & pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 2 tbsp freshly chopped parsley leaves
Instructions
- Using a silicone brush, brush the butter onto the tops of the potatoes. Sprinkle the garlic powder evenly out over all of the potatoes. Season with salt & pepper, to taste.4 small-medium sweet potatoes, 1/4 cup butter, 1/2 tsp garlic powder, salt & pepper
- Lightly spray a large baking sheet with non stick cooking spray, and arrange all of the sweet potatoes cut/seasoned side down on it.
- Bake at 425 degrees for 25-30 minutes, or until the potatoes are golden brown and the flesh's fork tender. Turn the oven off.
- Carefully take the baking sheet out of the oven, and flip all of the potatoes over so the cut side's facing up. Sprinkle the cheeses and herbs evenly out over top of them.1 cup shredded mozzarella cheese, 1/2 cup shredded Parmesan cheese, 2 tbsp freshly chopped parsley leaves
- Set the oven to broil and return the potatoes to the oven, watching closely to prevent burning, then cooking just until the cheese has melted and turned a bubbly golden brown.
- Remove the potatoes from the oven, and let them rest for 1-2 minutes before serving.
Notes
- Make sure you spray the cookie sheet liberally with nonstick spray prior to putting the cut potatoes on it. The sweet potato flesh will caramelize on the cookie sheet and the caramelization makes for sticking if you don't spray.
- Avoid huge sweet potatoes for this recipe, and instead pick small/medium ones. While technically you could make this with a large sweet potato, you won't get that same crunchy soft combo in each bite. Smaller sweet potatoes work best here.
- Check the potatoes for tenderness before you broil them. Just gently poke a fork into the side of the potato. If it easily pierces the potato, you're ready to flip the sweet potatoes and finish them off.
Nutrition
recipe adapted from Cafe Delites
Yum, this sounds delicious. I cannot wait to make it. Pinned
Have a great week,
Kippi