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 13×9 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.
Recipe 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!