Description
These Crispy Baked Sweet Potato Bites are a delicious and savory snack or side dish featuring tender sweet potato cubes baked to crispy perfection and tossed in a fragrant parmesan herb butter blend. Perfectly seasoned with thyme and rosemary, they offer a delightful combination of flavors and textures that make a healthy, comforting treat for any occasion.
Ingredients
Scale
Sweet Potato Bites
- 2 medium sweet potatoes, cut into 1-inch cubes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Parmesan Herb Butter
- 2 tbsp melted butter
- 1/4 cup grated parmesan cheese
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to make sure it’s hot enough to crisp the sweet potato cubes perfectly.
- Prepare the Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, salt, and black pepper until evenly coated.
- Arrange on Baking Sheet: Spread the seasoned sweet potato cubes in a single layer on a baking sheet for even cooking and crispiness.
- Bake Until Crispy: Place the baking sheet in the oven and bake for 25-30 minutes, flipping the cubes halfway through to ensure they crisp up on all sides.
- Make the Herb Butter: While the sweet potatoes bake, mix the melted butter with grated parmesan, dried thyme, and dried rosemary in a small bowl to create a flavorful herb butter.
- Toss with Herb Butter: Once the sweet potatoes are crispy and cooked through, transfer them to a large bowl and toss thoroughly with the parmesan herb butter mixture, coating each piece evenly.
- Serve Warm: Serve the sweet potato bites immediately while warm to enjoy the full flavors and crispy texture.
Notes
- For extra crispiness, arrange sweet potato cubes with space between them on the baking sheet.
- You can substitute dried herbs with fresh thyme and rosemary if preferred, using about 1 tablespoon each.
- To make this dish vegan, replace the butter with a dairy-free alternative and use a vegan parmesan substitute.
- Sweet potatoes can be pre-soaked in cold water for 30 minutes before baking to remove excess starch and improve crisping.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven for best texture.
