Cheesy Roasted Sweet Potatoes

cheese-roasted-sweet-potatoes
Photo by Marcus Nilsson
Cheesy Roasted Sweet Potatoes 3.3 90 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 150 calories
    • Fat 8 g
    • Sat Fat 3 g
    • Cholesterol 16 mg
    • Sodium 276 mg
    • Protein 6 g
    • Carbohydrate 13 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 0 mg
    • Calcium 154 mg

Heat oven to 425° F. Rub the potatoes with the oil and season with ¼ teaspoon each salt and pepper. Bake, cut-side down, on a rimmed baking sheet, until golden brown and tender, 18 to 22 minutes.

Turn oven to broil. Combine the fontina and Parmesan in a small bowl. Turn the potatoes cut-side up and top with the cheese mixture, dividing evenly. Broil until the cheese is melted and golden brown, 2 to 3 minutes. Sprinkle with more pepper, if desired. Serve warm.

Ingredients

  1. Check 4 small sweet potatoes, halved lengthwise
  2. Check 2 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 3 ounces fontina, grated (3/4 cup)
  5. Check 1 1/2 ounces Parmesan, grated (1/3 cup)

Directions

  1. Heat oven to 425° F. Rub the potatoes with the oil and season with ¼ teaspoon each salt and pepper. Bake, cut-side down, on a rimmed baking sheet, until golden brown and tender, 18 to 22 minutes.
  2. Turn oven to broil. Combine the fontina and Parmesan in a small bowl. Turn the potatoes cut-side up and top with the cheese mixture, dividing evenly. Broil until the cheese is melted and golden brown, 2 to 3 minutes. Sprinkle with more pepper, if desired. Serve warm.