Family Traditions
For my family, the holidays always seem to revolve around delicious food. The second an invite for a gathering goes out, the menu planning begins. Of all the holidays throughout the year, Thanksgiving is the one that we just don’t mess with in regards to the menu 😉 We eat the same thing every year, everyone has their signature dish that they like to bring, and we don’t veer from the usual.
With that being said, I’ve tried to sneak in a little something unexpected the last few years. The health nut inside of me just can’t help it! With all of the heavy casseroles filling our plates, I like to share a dish that’s light and fresh, too. One year it was roasted brussels sprouts with a maple citrus vinaigrette. Another year I took a paleo version of sweet potato casserole. This year, I’m taking these savory parmesan herb sweet potatoes. I’ve been experimenting with this recipe and after rave reviews, I’m making an executive decision to add them to the blog! These are perfect for a Friendsgiving, Thanksgiving, Christmas dinner or even a fun weeknight meal with your family.
Health Benefits
Before I share the recipe, I’d love to tell you about some of the health benefits of my favorite root veggie, the sweet potato. Many people know this versatile vegetable to be full of fiber but that’s not all! It’s also full of vitamins and minerals such as several B vitamins, C vitamins, iron, selenium, and calcium as well as an antioxidant called beta-carotene which gives it that vibrant orange color. So not only do they taste awesome, they are good for you, too!
So let’s get started, shall we?
First, you’ll want to peel 5 large sweet potatoes and slice them about 1/2 inch thick.
Next, in a gallon sized storage bag, toss in 1/2 of the sweet potatoes (I only prepped 1/2 of the sweet potatoes at a time because I couldn’t fit all of the potatoes in the bag at once) and drizzle with 2-3 tablespoons of olive oil. Then, add 1/4 cup parmesan cheese, 1/2 tsp italian seasoning, 1/2 tsp garlic powder, and salt and pepper to taste.
Seal the bag and toss them until all of the potatoes are evenly coated. Arrange them in a well oiled 13×9 baking dish. Repeat the process with the remaining sweet potatoes, oil, parmesan cheese, and seasonings. Arrange the second batch of potatoes in the same baking dish. To finish, sprinkle a tablespoon or so of fresh thyme on top and bake at 400 degrees for about an hour.
Pretty simple, right?
These herby (is that a word?) little round sweet potatoes are rock-your-world yummy and I can’t wait for you to try them! 🙂
Notes
Make sure you use freshly grated parmesan cheese. Don’t use the unrefrigerated kind because not only is it full of preservatives and junk, it doesn’t melt the same as the real stuff. Trust me on this one 😉
About 1/2 way through the cooking time, you can cover your potatoes with foil to avoid them getting too dark on top.
After an hour of baking, take them out of the oven. Poke one of the center potatoes with a fork to test it’s doneness. If the fork goes in easy, they are done! If not, let them bake a little longer and test them again.
This recipe would also taste great with a variety of other root veggies. You might try layering white potatoes, sweet potatoes, and purple sweet potatoes to switch it up a bit if you’re feeling adventurous!
| Prep Time | 20 mins |
| Cook Time | 1 hour |
| Servings |
13x9 dish
|
- 5 large sweet potatoes Peeled and sliced 1/2 inch thick
- 4 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- salt and pepper to taste
- 1/2 cup fresh parmesan cheese use the fresh kind, not the unrefrigerated kind.
- 1 tbsp fresh thyme
Ingredients
|
|
- First, peel 5 large sweet potatoes and slice them about 1/2 inch thick.
- In a gallon sized storage bag, toss in 1/2 of the sweet potatoes (I only prepped 1/2 of the sweet potatoes at a time because I couldn't fit all of the potatoes in the bag at once) and drizzle with 2-3 tablespoons of olive oil.
- Add 1/4 cup parmesan cheese, 1/2 tsp italian seasoning, 1/2 tsp garlic powder, and salt and pepper to taste. Save the remaining cheese and seasonings for the remaining potatoes.
- Seal the bag and toss them until all of the potatoes are evenly coated.
- Arrange them in a well greased 13x9 baking dish. I used spray oil.
- Repeat the process with the remaining sweet potatoes, oil, parmesan cheese, and seasonings. Arrange the second batch of potatoes in the same baking dish.
- Sprinkle a few tablespoons of fresh thyme on top and bake at 400 degrees for about an hour. They are ready when a fork can easily go into the center of a potato.
- Make sure you use freshly grated parmesan cheese. Don't use the unrefrigerated kind because not only is it full of preservatives and junk, it doesn't melt the same as the real stuff. Trust me on this one 😉
- About 1/2 way through the cooking time, you can cover your potatoes with foil to avoid them getting too dark on top.
- After an hour of baking, take them out of the oven. Poke one of the center potatoes with a fork to test it's doneness. If the fork goes in easy, they are done! If not, let them bake a little longer and test them again.
- This recipe would also taste great with a variety of other root veggies. You might try layering white potatoes, sweet potatoes, and purple sweet potatoes to switch it up a bit if you're feeling adventurous!
