Thyme and Parmesan Roasted Sweet Potatoes

Hi everyone! I'm not sure how many of you out there enjoy cooking with sweet potatoes but I thought we'd talk about them today. 

I used to be daunted and intimidated by sweet potatoes; I thought they were tricky to cook with and I never really knew what to do with them other than sweet potato fries. I enjoy sweet potato fries, but sometimes you just want to try something new and adventurous.

I found such a fantastic recipe that I'd like to share with you all. Not only do those roasted sweet potatoes taste delicious, they are also relatively easy and hassle-free; made with ingredients you most likely already have in your pantry. Squash would also be a great substitute in this recipe.

Sara at "Sprouted Kitchen" has many good recipes but I want to share the Thyme and Parmesan Roasted Sweet Potatoes one today, which she was kind enough to let me use.

  • 1 1/2 Tbsp. cornstarch
  • 2 medium sweet potatoes, peeled and cut into 1/4" coins
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. fresh thyme leaves
  • 1/2 tsp. kosher salt
  • 1/2 cup grated parmesan
  • fresh ground pepper

  • Preheat the oven to 450'. Line a baking sheet with parchment paper. 
  • In a large plastic bag, toss the sweet potato coins in the corn starch to coat. Transfer them to a large mixing bowl, drizzle the olive oil and toss to coat. Add the thyme, salt, parmesan and a few grinds of pepper and give it a couple more stirs to coat. 
  • Transfer the coins to the parchment lined tray and bake for 30-45 minutes, flipping halfway through so both sides get nice and crisp.
  • Serve with bbq sauce, ranch dressing or dip of choice.


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