I’ve never described myself as having a sweet tooth. I guess I’ve always been a little salty – pun intended. However, I love sweet potatoes! They really are such a versatile potato. My favorite way to eat them are diced up into medium sized chunks and roasted with thyme and topped with parmesan cheese. I love the sweet and salty combination in this recipe. I like to make a sheet pan full and have them throughout the week with literally every meal. Sweet potatoes with a fried egg in the morning? Trust me.
The key to roasting here is making sure not to overcrowd the pan, otherwise then you’re just steaming the potatoes. They need room to breathe and absorb that heat to get nice and crispy. When roasting, I prefer to use a high heat just so I can cook less and eat sooner rather than later!
Savory Sweet Potato Chunks
- 4 large sweet potatos
- 2 tbsp olive oil
- kosher salt TT
- fresh ground black pepper TT
- 1 tbsp thyme
- 1/4 cup parmesan cheese
Preheat oven to 400 degrees F. Spray sheet pan with a nonstick spray.
Cut potatoes into medium size cubed chunks.
Toss with olive oil, salt, pepper, and thyme onto sheet pan.
Roast for 20-25 min, or until desired crispiness.
Sprinkle parmesan cheese over potatoes and serve hot.
TT = To Taste