Sweet potatoes are really not my thing. Real potatoes used to not be my thing either. I used to only enjoy instant mashed potatoes made from the box... yikes, right? Good thing taste buds can adapt and change for the better! I'm still not a huge fan of sweet potatoes but I can eat them. And if made well, I can actually enjoy them! This is one of those recipes I ENJOY! The flavors meld so well together that I hardly notice I'm eating sweet potatoes, which is saying something because their flavor is quite distinct.
If you think you could enjoy roasted/carmelized vegetables with herbs and garlic and savory cheese, this is for you! My pickiest vegetable eater finally caved (after a lot of threatening) and ate 1 piece. She then at FIVE more because they were that good.
2 sweet potatoes (peeled and cubed)
2 tsp minced garlic
1 Tbs olive oil
4 Tbs grated Parmesan Cheese
½ tsp granulated garlic
1 tsp kosher salt
1 tsp freeze dried Italian Seasoning (or 1/2 tsp dried italian seasoning)
dried parsley
Preheat oven to 425 degrees. Peel and cut sweet potatoes into 1 inch cubes. Place all ingredients except potatoes in a ziploc bag and mix well. Throw in sweet potatoes and shake until well coated. Spread evenly on Silpat on a perforated sheet (or greased cookie sheet). Bake for 15-20 minutes. Serve warm and sprinkle with dried parsley if desired.
Inspiration from http://lilluna.com/baked-parmesan-sweet-potatoes/
