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Ingredients
Scale
- 2 sweet potato cut half long
- 1 cup parmesan shredded
- olive oil spray
- dry rosemary
- salt
- pepper
- 1 tbsp butter smooth like pomade
- 1/8 tsp paprika smoked
- 1/8 tsp onion powder
- 1/8 tsp black pepper
- 1 garlic clove finely minced (1 tsp / ~3 g)
- 1/8 tsp salt
Instructions
- Cut the sweet potatoes in half lengthwise. Season the skin with olive oil spray, salt, pepper, and sprinkle with dry rosemary.
- Poke a few holes in the sweet potatoes to ensure even cooking and prevent them from bursting. This also helps the seasoning infiltrate the potato.
- Mix the butter until creamy, then combine with paprika, onion powder, black pepper, garlic, and salt to create garlic butter.
- Spread 1/2 teaspoon of garlic butter on the cut side of each sweet potato.
- Prepare a baking tray lined with parchment paper and place the sweet potatoes on top of mounds of parmesan, spaced apart.
- Position the cut halves of the sweet potatoes (flesh side down) on the parmesan mounds, ensuring the skin side is facing up.
Notes
Adjust the seasoning according to your taste preferences.
Serve warm for the best flavor and texture.
Experiment with different toppings for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sweet potato half
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg