Roasted Sweet Potato with Parmesan & Rosemary

by Kristine on January 31, 2012

in 5 Ingredients, Gluten Free, Recipes, Sides & Salads

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
Sea salt
Pepper
Cooking spray

* 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.

Directions:

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.

Kristine
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Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
Kristine
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  • http://theguiltlesslife.wordpress.com/ Anna @ The Guiltless Life

    Rosemary is one of my favourite herbs and it works so well on veggies! And I need not say how wonderful sweet potatoes are – mmm!

  • http://twitter.com/eatspinrunrpt Angela

    Mmm I love roasted sweet potatoes – or roasted veggies of any sort! Great recipe Kristine!

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