Rosemary Parmesan Sweet Potato
Rosemary and parmesan make this sweet potato an incredibly delicious and easy to make side dish.
Updated by Kathryne Taylor on July 10, 2024
I begin this post with an urgent plea: you must try this. If you like savory sweet potatoes like I do, you’ll go mad for this easy baked sweet potato recipe. You’ll dream about it. I know, because I did.
Due credit goes to my friend and neighbor, Matt, who improvised the sweet potato toppings. He chopped up some fresh rosemary from my herb garden, chives from his garden, and added a pat of butter. I grated parmesan cheese over the top, along with fresh black pepper and sea salt. End result? Magic.
Try it. I insist.
P.s. This recipe inspired me to add rosemary to my Pecan Sweet Potato Casserole. That dish is perfect for the holidays!
Rosemary Parmesan Sweet Potato
A simple, savory baked sweet potato. This sweet potato would be fantastic as a side dish or accompanied by a giant green salad.
Ingredients
- 1 sweet potato
- 2 tablespoons chopped green onions
- 2 tablespoons grated Parmesan cheese
- pat of butter
- 1 teaspoon finely chopped fresh rosemary
- freshly ground sea salt and black pepper, to taste
Instructions
- Bake your sweet potato: scrub it with a vegetable brush and throw it in the oven at 400 degrees for about 45 minutes. I didn’t even bother poking holes in the potato beforehand.
- Slice the potato lengthwise, and squish the ends toward the middle a bit to open it up. Fill with remaining ingredients (amounts given above are approximate, use your best judgment).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Pretty much the only way I’ll eat a sweet potato is with some sort of cheese. This looks fabulous!
Sweet potatoes and cheese are two of my very favorite things to eat! Yum.
OH SWOON!! I will be making this asap! Yum yum yum. xo
I usually just sprinkle my sweet potatoes with a little cinnamon, but this savory combo looks great! I’ll have to remember to give it a try…
This looks so good! Rosemary and cheese is one of the best flavour combinations I can think of. Add a sweet potato and I’m in heaven!
Kate, I seriously want to make everything on your blog! Not only are the photos gorgeous, but the food looks delicious!
I’m a HUGE fan of sweet potatoes and a die-heart fan of cheese but have never paired the two together. It sounds like a heavenly combination I must try! :)
You make it sound so good! Love the collaboration!
This is soooo dreamy! YUM!
New to your blog; happy I found you!
Been catching up on all these amazing food posts. Holy cow. I’m definitely going to try this tonight. Thanks for sharing all of your amazing recipes :)
i love how the skin is so detached from the flesh of the sweet potato! i will be trying this combo soon – i usually cut them into slices (like fries) and drizzle in oil + spices like cumin, chili and tumeric etc!
I’m a sweet potato fry addict. Truly, I eat them for dinner more often than I care to admit. Here’s how I make mine: https://14.canadaremotejob.infinityfreeapp.com/2010/baked-sweet-potato-fries/
This looks delicious, I can’t wait to try it!!
Ooooh! This looks very yummy. Perfect for lunch tomorrow.
It looks like magic – the photographs are just gorgeous. And what a great take on the usual baked potato – it sounds so much more flavorful.
you take awesome foodie pictures, i have to say :) but it’s a love/hate relationships when blogs like yours makes me hungry at night :(
I think I’ve only had sweet potato baked w/ butter– this looks like such a yummy alternative! I’m going to try it for sure! -^_^-
Hi Kate. Just wanted to pass on how much my housemates enjoyed this for dinner tonight! We’ve all been under the weather and wanted something simple and healthy. This totally fit the bill but we couldn’t get over how incredible it tasted too!!! It was definitely more than the sum of its parts – we’re already planning to make it again this weekend. Thanks for a spectacular recipe!
Anna, I’m so glad you all enjoyed this simple recipe! Hope you all feel better soon.
Well that’s good to know, thanks!
Looks delicious, but how much is a pat of butter in your part of the world? In Australia it’s 250 or 500grams and I’m assuming you’re not using that much?!
Thanks.
Sorry, I just meant a little slice of butter!
Made this recipe but in the mashed form. Great flavors!
Great! Thanks for your comment.
I’m wanting to make this for about 12 people in the mashed version (basically combining this recipe w/Kate’s Savory Mashed Sweet Potatoes recipe) and am wondering if I’m thinking right about how to convert and enlarge. Here’s my first guess . . . Thanks for any help!
8 lbs sweet potatoes
2/3 cup green onions
1 1/2 c Parmesan
1 1/2 sticks butter (if a slice/pat is 1T??)
3 T finely chopped rosemary
Kelly M. Huse
How did your dish turn out? I’d love to pair it with a bacon wrapped pork tenderloin finished with a coarse mustard brown sugar glaze for Easter Dinner.
This doesn’t make sense how good it is! I had fresh rosemary I needed to use and came across this recipe. I just happened to have all the ingredients so since you insisted I must try it, I decided to do so. Omg I can’t wait to eat dinner again tomorrow so I can have more! Haha. This will be in my “forever” recipe pile!
Easy and delicious, thank you!
Mind blowingly amazing! Even the sweet potato adverse kids were scraping up every little bite. A real winner as usual! Thank you for such an awesome resource for clean delicious recipes!
Thank you, Miriam! I’m excited you enjoyed it.
I am making this recipe for my family tomorrow but as a cheesy scalloped potato. I have LOTS of fingerling sweet potatoes so my plan is to slice them in a casserole dish, then pour a sauce made from browned butter, reduced apple cider, the cheese, rosemary & scallions. Toss & bake for a while, then top with more cheese and maybe some craisins and walnuts for crunch. Sounds delicious to me!
Thank you so much for this recipe. I didn’t get to the grocery store tonight and was feeling sorry for myself contemplating an old sweet potato on my counter. But I found this recipe when looking for what temperature you normally roast sweet potatoes, and I had rosemary and parm hanging around, and dinner turned out fabulous.
Congrats on baby Grace. She’s beautiful! As always, thanks for your help in keeping me well nourished.
Thank you, Tom!
Running to the market for scallions while the potatoes bake. Really glad I found this recipe. Excited to try it!
Let me know what you think, Rachel!
Oh..my..tastebuds..WOW!! I don’t ever leave a comment, unless it’s something truly deserving. The moment I took my first bite, my brain lit up with a jolt of excitement! This recipe is getting printed out to add to my “All Time Favs!” recipes collection. Thank you so much for sharing, Kate! :D
You’re welcome, Katie!