Introduction
Sweet potatoes are often celebrated for their natural sweetness, but this dish takes a delightful turn with a savory twist. By combining rich flavors like Parmesan, caramelized onions, and fragrant rosemary butter, sweet potatoes are transformed into a gourmet side dish that’s perfect for any occasion. Whether you’re serving it at a holiday dinner or just craving a cozy meal at home, these savory sweet potatoes will surely steal the show. The caramelized onions add a deep, sweet-and-savory flavor that balances the nutty, salty Parmesan. A final drizzle of rosemary-infused butter elevates the dish, making it both aromatic and indulgent.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients:
- 4 large sweet potatoes, peeled and sliced into 1/4 inch rounds
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large onion, thinly sliced
- 1 tablespoon butter (for caramelizing the onions)
- 3 tablespoons butter (for rosemary butter)
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1 tablespoon lemon juice (optional for a hint of acidity)
Preparation:
Step 1: Preheat and Prep
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Arrange the sweet potato rounds in a single layer on the baking sheet. Drizzle with olive oil, and season generously with salt and black pepper.
Step 2: Roast the Sweet Potatoes
- Place the sweet potatoes in the preheated oven. Roast for 20-25 minutes, flipping halfway through to ensure even cooking. The edges should be golden brown and slightly crispy.
Step 3: Caramelize the Onions
- While the sweet potatoes are roasting, heat a skillet over medium-low heat. Add 1 tablespoon of butter and allow it to melt.
- Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are golden brown and caramelized—about 20 minutes. Lower the heat if needed to prevent burning. Set aside once done.
Step 4: Prepare the Rosemary Butter
- In a small saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and chopped rosemary, stirring frequently until fragrant, about 2-3 minutes. Remove from heat and set aside.
Step 5: Assemble and Bake
- Once the sweet potatoes are roasted, remove them from the oven and transfer to a large baking dish.
- Layer the caramelized onions over the sweet potatoes, spreading them evenly.
- Sprinkle the freshly grated Parmesan cheese over the top.
- Drizzle the rosemary-infused butter evenly over the sweet potatoes and onions.
Step 6: Final Bake
- Return the baking dish to the oven and bake for an additional 10 minutes, or until the Parmesan is melted and golden brown.
Step 7: Serve and Garnish
- Remove from the oven and let it cool for a few minutes.
- Optionally, garnish with fresh chopped parsley and a light squeeze of lemon juice for added freshness.
- Serve warm.
Cooking Note:
For the best results, ensure that the sweet potatoes are sliced evenly to promote uniform roasting. Caramelizing the onions slowly over medium-low heat is key to bringing out their natural sweetness without burning them. The rosemary-infused butter can be adjusted based on personal preference—feel free to add more garlic or herbs to suit your taste.
Serving Suggestions:
- Pair this dish with roasted chicken, grilled steak, or baked salmon for a complete meal.
- Serve it as a side dish at holiday gatherings like Thanksgiving or Christmas.
- Consider adding a dollop of sour cream or Greek yogurt on top for extra creaminess.
- It can also be a main course for a vegetarian dinner, served alongside a fresh green salad or sautéed greens.
Tips:
- Slicing Sweet Potatoes: Use a sharp knife or a mandoline to ensure even slices. This will help with even cooking.
- Caramelizing Onions: Be patient when caramelizing the onions—low and slow is the way to go. Stir them occasionally to avoid burning.
- Parmesan Alternatives: For a twist, try using Pecorino Romano cheese instead of Parmesan for a saltier and sharper flavor.
- Make-Ahead Option: You can prepare the caramelized onions and rosemary butter in advance. Store them in the fridge and reheat slightly before assembling the dish.
- Extra Crispy: If you like extra crispy edges, broil the dish for 1-2 minutes at the end of baking.
Nutritional Information:
- Calories: 220 per serving
- Protein: 5g
- Sodium: 350mg
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 4g
Conclusion:
Savory Sweet Potatoes with Parmesan, Caramelized Onions & Rosemary Butter are a perfect balance of flavors, making them a go-to dish for any gathering or family dinner. This recipe showcases the versatility of sweet potatoes, turning them into a savory delight with the earthy richness of rosemary, the nutty notes of Parmesan, and the depth of caramelized onions. It’s a comforting and satisfying side dish that’s easy to make and a sure crowd-pleaser. Enjoy this unique take on sweet potatoes, where each bite delivers a rich blend of flavors.
PrintSavory Sweet Potatoes with Parmesan, Caramelized Onions and Rosemary Butter
- Total Time: 35 minutes
Ingredients
- 4 large sweet potatoes, peeled and sliced into 1/4 inch rounds
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large onion, thinly sliced
- 1 tablespoon butter (for caramelizing the onions)
- 3 tablespoons butter (for rosemary butter)
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1 tablespoon lemon juice (optional for a hint of acidity)
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Arrange the sweet potato rounds in a single layer on the baking sheet. Drizzle with olive oil, and season generously with salt and black pepper.
Step 2: Roast the Sweet Potatoes
- Place the sweet potatoes in the preheated oven. Roast for 20-25 minutes, flipping halfway through to ensure even cooking. The edges should be golden brown and slightly crispy.
Step 3: Caramelize the Onions
- While the sweet potatoes are roasting, heat a skillet over medium-low heat. Add 1 tablespoon of butter and allow it to melt.
- Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are golden brown and caramelized—about 20 minutes. Lower the heat if needed to prevent burning. Set aside once done.
Step 4: Prepare the Rosemary Butter
- In a small saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and chopped rosemary, stirring frequently until fragrant, about 2-3 minutes. Remove from heat and set aside.
Step 5: Assemble and Bake
- Once the sweet potatoes are roasted, remove them from the oven and transfer to a large baking dish.
- Layer the caramelized onions over the sweet potatoes, spreading them evenly.
- Sprinkle the freshly grated Parmesan cheese over the top.
- Drizzle the rosemary-infused butter evenly over the sweet potatoes and onions.
Step 6: Final Bake
- Return the baking dish to the oven and bake for an additional 10 minutes, or until the Parmesan is melted and golden brown.
Step 7: Serve and Garnish
- Remove from the oven and let it cool for a few minutes.
- Optionally, garnish with fresh chopped parsley and a light squeeze of lemon juice for added freshness.
- Serve warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 220 per serving
- Sodium: 350mg
- Protein: 5g