Roasted Parmigiano Reggiano Sweet Potatoes and Shallots are a super-simple sweet, savoury, crunchy, soft and nutritious side dish that will have your family asking for seconds. These would be great for any dinner - festive or everyday.
- 1.5 kg sweet potatoes between 1 and 1.5 kg/about 3 medium
- 12 shallots, peeled and halved
- 6 whole garlic cloves in their skins; more if liked
- 2 tbsp olive oil
- 30 g panko crumbs or other dry breadcrumbs
- 1 tbsp dry mixed herbs
- 1 tsp garlic granules optional
- 50 g Parmigiano Reggiano, grated divided use
- 1 tsp lemon zest optional
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Preheat the oven to 180C fan/200C/400F.
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Wash and dry the potatoes; cut into 2.5 cm/1 inch cubes.
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Mix the oil, bread crumbs, mixed herbs, garlic granules and half of the Parmigiano Reggiano cheese in a large mixing bowl. Add the cubed sweet potatoes, garlic and shallots and toss well. Lay on a baking tray (line with parchment paper if you wish) and roast in the oven for 20 minutes, flipping halfway through for most even cooking.
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Remove from the oven and sprinkle with the remaining Parmigiano Reggiano and the lemon zest, if using. Serve warm or hot as a side dish.
- To make this vegetarian/vegan, use vegan or vegetarian hard Italian-style grating cheese. Or, use nutritional yeast: 3 tbsp added as the potatoes come out of the oven.
- Make this a hearty main by tossing in some cooked beans after 1o minutes, and/or top with fried eggs or cooked, smoked tofu pieces
- These sweet potatoes are crisped on the outside and softer inside. To make them even crispier, remember to flip the potatoes halfway through and perhaps flash under the grill for one minute.
- To reheat, pop them in a hot oven for eight-10 minutes.
- Use whatever dried herbs you like here. Or use sturdier, minced fresh herbs, like sage and rosemary.
- Remind guests to pop the garlic from their papery skins. They are a gorgeous little mellow surprise. Add as many whole garlic cloves as you like before roasting. Any extras can be whizzed up into sauces or mash.