Cheese Crusted Sweet Potatoes
Cheese Crusted Sweet Potatoes
Yield 4,6
Ingredients
- 2-3 large Sweet Potatoes, skin on, cut into 1/2" rounds ()
- 1/2 - 3/4 cup Pecorino or Parmesan cheese, grated, not shredded
- 3 tbsp Coconut oil or olive oil, divided
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika - not hot
- 1/2 tsp Dried Thyme
- 1/4 tsp Onion Powder
- 1/4 tsp Black Pepper
- 1 tsp Kosher Salt
- Note on Parmesan or Pecorino: find either in the refrigerated section as a wrapped block. Do not use the ‘shaky’ cheese found in the dry food aisle.
Instructions
- Preheat oven to 400F. Line 2 baking trays with aluminum foil or silicone baking mats. Using your hand, evenly spread 1 Tbsp of the oil on each tray.
- In a small bowl combine all the spices and the salt.
- In a large bowl toss the sliced sweet potatoes with the remaining 1 tbsp oil. Sprinkle in the spice mixture and using your hands, toss to coat.
- Evenly sprinkle the grated cheese onto the prepared baking trays until lightly coated all over.
- Lay the spiced potatoes on top of the cheese in a single layer, firmly pressing down.
- Bake for 20-25 minutes or until the potatoes are cooked through and the cheese is golden and crisp.
- Let potatoes stand for 5 minutes, then with a metal spatula break apart the cheese base to free the potatoes from the trays.
