Parmesan sweet potato

As easy and delicious side !

After seeing the viral crispy Parmesan potatoes I knew I had to try my own version! I’m using sweet potato instead and a mix of garlic, and herbs that I promise you’ll love !

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🌱Vegetarian

🍽️2-3 portions

🍠Ingredients

• 1 large sweet potato

• 2 garlic clove

• 1 bunch of parsley

• 2 tbsp olive oil

• 50g Parmesan cheese

• Salt and pepper

🍠Method

• Peel your sweet potato and cut roughly into big chunks. Boil sweet potato pieces in a saucepan filled with water until tender and you can easily pierce them with a fork. Remove from heat, drain the water and leave it to cool for 5 minutes

• Meanwhile prepare the dressing by mixing in a bowl the finely chopped garlic, chopped parsley, olive oil and salt and pepper

• Make sure the sweet potato is dry, transfer to a baking tray covered with parchment paper. Top each piece with a square of parchment paper and smash until flat with a glass

• Brush the smashed sweet potato with the dressing. Then grate the Parmesan cheese on top (make sure to be generous, it is never too much cheese!)

• Bake at 180C, fan on until crispy and golden for 40-50min (this may vary depending on the type of oven you have, check every 10 minutes after 30min cooking to make sure they don’t burn). Switch on the oven grill for the last 5min to get that lovely golden, crispy look!

FAQS and Tips

• I’m making a spicy mayo dip by mixing homemade mayo with harissa paste which goes amazing with the sweet potato. Another good combo is mixing mayo and and a bit of gochujang paste

• You can use any hard cheese you like instead of Parmesan such as Manchego, Grana Padano or Pecorino (for example I used vegetarian hard cheese)

• If your potato is getting burned at the edge but it is still soft in the middle that means you oven temperature is too high. Lower it down and then switch on the grill for the last 5 minutes so they crisp up!