Parmesan and Thyme Sweet Potato Fries
There’s something I need to talk about and just get out in the open…
My sweet potato obsession.
Haha, I can’t get enough these days! Am I the only one?
I’ve always loved sweet potatoes, ever since I was a kid. I remember the first time I had sweet potato casserole with apples, mmmmmm… was it ever scrumptious! I enjoy eating sweet potatoes (also known as yams) so many different ways: whipped, mashed, baked, grilled, in soups, and even as toast.
But if I had to choose the way of chowing down my sweet potatoes I like the most, it would probably be sweet potato fries. There’s just something about the texture when they’re baked and grilled just right – that crispy exterior with a softer interior.
10 things I love about sweet potato fries:
- they’re super yummy
- sweet potatoes are full of vitamin A
- they’re the perfect side
- you can season them different ways
- they’re also a good source of vitamin C, manganese, and dietary fiber
- they taste so good with a variety of sauces
- my son likes them (we’re working on my daughter!)
- they’re easy and budget-friendly to make
- their colour is beautiful (which is nice when you’re setting a table!)
- Did I mention how delish they are?
I love making my own sweet potato fries, because they’re really easy to whip up and you can season them lots of different ways. For today’s recipe, I’m showing you how you can take a simple yam and turn it into a truly decadent side dish. These Parmesan and Thyme Sweet Potato Fries literally melt in your mouth with every bite. They’re such a delectable pairing to summer barbecue and a wonderful way to elevate sweet potato fries. If you’re hosting a backyard party this season, you’ll definitely want to put these on the menu!
To begin, you’ll want to wash and dry 2 large sweet potatoes. It’s up to you whether you peel them or not. Personally, I leave the skin on and just clean up any dark spots or tiny roots. Next, cut off a good chunk of both ends of each sweet potato with the goal to make them approximately the same length and also balancing the width of the center of the sweet potato with its end. This helps the fries have a more balanced cut and cook more evenly. Don’t worry, we’re not looking for perfection here!
Next, in a medium size bowl, combine two tablespoons of olive oil, one tablespoon of sea salt, half a teaspoon of black pepper, and half a teaspoon of paprika. If you like more spice and bite, you can add a bit more black pepper and paprika. Add in the cut sweet potatoes and toss until they are coated.
On a greased or parchment paper-lined baking sheet, spread out the sweet potatoes evenly. Cook for 10-15 minutes at 400 F. Flip and cook for another 10 minutes. Remove and sprinkle with freshly grated parmesan cheese and thyme. Place back in the oven on broil for 1-3 minutes, watching closely (you really just want some extra crisp and the cheese to bubble).
Remove from the oven, place in individual serving cups (4) or on a platter. Feel free to add a touch more of freshly grated parmesan cheese and thyme for a beautiful presentation and delicious burst of flavour.
I hope you LOVE these as much as I do! If you’re making these for your BBQ dinner, just a friendly reminder to time them right, as they will take longer than hot dogs and hamburgers cooking on the grill. But they are definitely worth it!
Happy eating friends!
Parmesan and Thyme Sweet Potato Fries
Description
These sweet potato fries are easy to make in the oven, healthier than frying, and taste super scrumptious with a crispy exterior and softer interior. The parm and thyme add a delightful burst of flavour!
Ingredients
- 2 large sweet potatoes
- 2 Tablespoons olive oil
- 1 Tablespoon of Kosher salt
- Black pepper and paprika to taste (I used 1/2 teaspoon of each)
- 1/2 cup freshly-grated Parmesan cheese
- 1/3 cup fresh thyme (leave out the stem as much as possible)
Instructions
- Preheat oven to 400 F.
- To begin, wash and dry 2 large sweet potatoes. It’s up to you whether you peel them or not. Personally, I leave the skin on and just clean up any dark spots or tiny roots.
- Next, cut off a good chunk of both ends of each sweet potato with the goal to make them approximately the same length and also balancing the width of the center of the sweet potato with its end. This helps the fries have a more balanced cut and cook more evenly. Don’t worry, we’re not looking for perfection here!
- In a medium size bowl, combine two tablespoons of olive oil (or oil of your choice – vegetable works well too), one tablespoon of Kosher salt, half a teaspoon of black pepper, and half a teaspoon of paprika. If you like more spice and bite, you can add a bit more black pepper and paprika. Add in the cut sweet potatoes and toss until they are coated.
- On a greased or parchment paper-lined baking sheet, spread out the sweet potatoes evenly. Cook for 10-15 minutes at 400 F. Flip and cook for another 10 minutes.
- Remove and sprinkle with freshly grated parmesan cheese and thyme. Place back in the oven on broil for 1-3 minutes, watching closely (you really just want some extra crisp and the cheese to bubble).
- Remove from the oven, place in individual serving cups (4) or on a platter. Feel free to add a touch more of freshly grated parmesan cheese and thyme for a beautiful presentation and delicious burst of flavour.
Notes
- If you’re looking for serving containers like the one shown in my blog post, I found them at the dollar store in their BBQ section!
Nutrition
- Serving Size: 4
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Are you obsessed with sweet potatoes too?
Here are more sweet potato recipes I think you’ll enjoy!
Perfectly Baked Sweet Potatoes with a Twist
Healthy Sweet Potato Ginger Soup
Simple and Healthy Sweet Potato Toast With Avocado
Maple-Whipped Sweet Potatoes
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