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.
Preheat the oven to 180C fan/200C/400F.
Wash and dry the potatoes; cut into 2.5 cm/1 inch cubes.
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.
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.