Thyme and Parmigiano Roasted Sweet Potatoes: crispy, fluffy, rounds, that are so good and good for you. Who needs chips when you have these to munch on! Delicious for a snack and great as a side dish.
Thyme and Parmigiano Roasted Sweet Potatoes, not something I was aware of as a child, but something that I absolutely love now. From that sweet starchy texture, to the coating of herbs and cheese, round after round, bite after bite, being enticed by the flavors of this most unique vegetable.
As I was growing up usual vegetables to eat were lettuce, tomatoes, greens blanched then sauteed, and corn. These were the things that graced our table plus many more. If someone were to say they had sweet potatoes, I would have looked at them with this confused look and wondered why you would put sugar in with potatoes. You have to remember I grew up in an Italian family and sweet potatoes were not a common staple. As I learned more, and also curious about what southern was and seeing sweet potato pie, I became intrigued to uncover what these root vegetables could offer, and so my journey began.
I remember the first time I tasted sweet potato fries in a restaurant, it was at a local gourmet burger joint, Deluxe Burger Bar. Out came these wonderfully orange crispy fries. Served in a small scale shopping cart and also combined with some regular fries a great way to accent the color of these wonderful strands of earthy goodness. Ketchup was just not good enough for these sweet potato fries, accompanying them was a ketchup mayo rich in acidity and creaminess, a luxurious condiment for a gourmet side. Oh ya, the burger was also delicious, cooked perfectly elaborating the juiciness of a good quality beef and the trimmings complimenting every bite, and so wanting to be able to reproduce this side at home I began making my own versions, also with a recipe for mayo ketchup adding in some mustard and wasabi. Yum!
My take on sweet potato fries with these Thyme and Parmigiano Roasted Sweet Potatoes!
I am always thinking of ways to reinvent things, as what was done with this sweet potato dish, recipe adapted from "Date Night In" by Ashley Rodriguez, who is also the talented blogger of Not Without Salt. In my mind right away was the parmigiano, thinking that the acidic and pungent nature of this cheese would be a great opposite to the starchy sweet taste of this root vegetable. Then in came the idea of an herb, thyme, with its peppery scent and taste aromatic, and wonderful. Also thinking what makes them crispy but not dry like a potato chip, and that explained the use of cornstarch. Yes cornstarch, taking the sweet potato rounds and tossing them in a bag, coating each round totally. Then into a bowl with some good extra virgin olive oil, salt, pepper and thyme. A good toss to ensure those wonderful accents have enveloped the cornstarch coated sweet potato. On to a parchment lined baking sheet they go for a generous sprinkling of grated parmigiano reggiano. Into the preheated oven they go until done.
I usually get a toothpick and just poke the center of the round to see if it is cooked. The toothpick should break through the crust of the surface then go right through. A good indication that the sweet potato rounds are done. I love these roasted sweet potato rounds from the crispiness that you get when you first bite into them, accented by the most delicious and enticing flavor of the parmigiano and thyme, and finally that reminder of how fluffy and starchy sweet this root is. This is a great dish to have as a snack, even for your children a great way to get some healthy nutrients into them, such as vitamin A, C, and also calcium and iron. Also, believe it or not, some protein, with substantial fiber content, which is always a bonus to good health.
So if you are reaching for a delicious healthy snack or even wanting a wonderful side dish, try these Thyme and Parmigiano Roasted Sweet Potatoes, you won't be disappointed.
Song of the Day: "Sussudio" by Phil Collins.Print
- 1 medium sweet potato, peeled and sliced into ¼-inch rounds
- 1 Tbsp cornstarch
- 1 ½ Tbsp extra virgin olive oil
- 1 Tbsp fresh thyme leaves
- ⅓ cup finely grated parmigiano reggiano
- ¾ tsp sea salt
- ¼ tsp freshly ground black pepper
- Preheat the oven to 450° F. Line a baking sheet with parchment paper.
- Place the cornstarch and the sweet potato rounds in a large resealable plastic bag. seal the bag and toss to coat.
- Place the coated sweet potato rounds in a large bowl and then add the olive oil, thyme leaves, salt and pepper. Toss to ensure that all of the potatoes are coated.
- Lay the sweet potatoes on the baking sheet in a single layer/
- Sprinkle with grated parmigiano.
- Then place on the middle rack of the oven.
- Roast for about 40 minutes. flipping the rounds half way through, until the potatoes are fully cooked, crisp on the outside and deeply golden.
- Serve warm.
- Serving Size: 2 servings
More healthy and tasty, cheesy, side dishes?
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