Cheesy Roasted Sweet Potatoes

Photo by Marcus Nilsson

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Rating

★ ★ ★ ★ ★

Serves 8
Hands-On Time 10 min
Total Time 35 min
Nutritional Information
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
November 2013

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

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

Directions

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.