Parmesan Crusted Melting Sweet Potatoes
A cozy and crowd-pleasing side that feels indulgent without the fuss. Sweet potatoes are sliced into thick rounds, swathed in a garlicky olive oil, then finished with a golden parmesan crust that melts into a creamy, flavorful center. Perfect alongside roasted chicken, a green salad, or as a comforting vegetarian main.
Ingredients
- 4 medium sweet potatoes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Wash and scrub the sweet potatoes. Slice them into thick rounds about 1/2 inch to 3/4 inch thick so they cook through and hold their shape.
- Toss the potato rounds with olive oil, minced garlic, salt, and pepper until evenly coated.
- In a small bowl, mix parmesan, panko, and dried thyme. Sprinkle this crust mixture generously over the potato rounds, pressing gently so it adheres.
- Arrange the coated rounds on the prepared baking sheet in a single layer. Bake for 15 minutes, then flip and bake for another 5 to 7 minutes until the crust is golden and the potatoes are tender inside.
- If you want an extra crackly top, turn on the broiler for 1 to 2 minutes—watch closely to prevent burning.
- Serve hot as a savory side dish or top with a dollop of yogurt or a squeeze of lemon to brighten the richness.