Sweet potatoes make me happy. I love them baked, roasted, mashed, fried, in casseroles… you name it, I like it. The husband has come around to agreeing with me, and Pickle loves them too, so we eat them instead of regular white potatoes quite a bit.
I find that they are an incredibly versatile side, and I have found that they reheat SOOOOOOOOOOO much better than regular potatoes. You can tell how much I mean that by my excessive use of O’s, there.
I love to simply roast sweet potatoes with a little olive oil and salt and pepper, but some times you need to kick things up a bit – and this recipe for Parmesan Sweet Potatoes is great way to do that.
Peel your sweet potatoes. I don’t put a lot of effort into this. You can even leave the peels on should you desire.
Cut the potatoes into relatively evenly sized pieces.
Toss the potatoes with about 1 tbsp (add more if all the potatoes aren’t coated) and sprinkle with salt, pepper and dried thyme. Roast in a 375 degree oven until cooked through.
Remove from the oven and toss with 1/4 cup of grated parmesan.