Gathering around the holiday table this year, you’ll likely find a mound of buttery mashed potatoes and maybe even a dish of candied yams. But unlike the traditional sides we expect at Thanksgiving, these Roasted Sweet Potatoes bring something both familiar and refreshingly new.
Tender wedges are roasted until golden on the edges, then finished with Parmesan and fresh herbs. The result? A sweet-and-savory side dish that just might become the one your guests request year after year.
Let’s make them!
Roasted Sweet Potatoes
Serves: 8–10
Ingredients:
- 3 pounds white sweet potatoes
- 2 tablespoons high-quality extra-virgin olive oil, plus more for pan prep
- 2 tablespoons butter, melted
- ¼ cup vegetable or chicken stock
- 2 cloves garlic (or 2 teaspoons), finely grated or chopped
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice, plus more for garnish
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- ¼ cup fresh herbs, such as Italian parsley, for garnish
- Finely grated Parmigiano Reggiano cheese
Instructions
- Preheat the oven to 375°F. Lightly coat a 9x13-inch baking dish with olive oil and set aside.
- Rinse the sweet potatoes and peel away any blemishes. Leave the skins on for a rustic finish, or peel them if you prefer. Cut into wedges or cubes about ¾ inch thick.
- In a large mixing bowl, whisk together the olive oil, melted butter, stock, garlic, lemon juice, oregano, salt, and pepper.
- Add the potatoes to the bowl and toss with tongs (or clean hands) until evenly coated.
- Transfer the potatoes to the prepared baking dish. Cover with foil and bake on the upper oven rack for 30 minutes.
- Remove the foil and bake for an additional 10–15 minutes, until the potatoes are fork-tender and browned on the edges. For extra color, broil for 2–3 minutes at the end.
- Finish with a squeeze of lemon, fresh parsley, and a generous sprinkle of Parmigiano Reggiano. Spoon some of the seasoned cooking liquid from the pan over the top before serving. Enjoy!
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