Viral Butter + Parmesan Baked Sweet Potatoes

Butter, Parmesan and sweet potatoes. I already like where this is going.

These Viral Butter + Parmesan Baked Sweet Potatoes bake cut side down over a layer of softened butter and freshly grated Parmesan. The potatoes turn tender inside while the cheese forms a golden crust underneath. Then you turn them over, and there it is: that gorgeous, buttery Parmesan layer covering the cut side of each potato.

If you’re looking for savory sweet potatoes for Thanksgiving, put these on your list. The natural sweetness of the potatoes with the salty cheese is such a good combination. And the preparation? A few minutes at the counter, then the oven takes over. This is exactly the kind of side dish I want for a regular family dinner or a holiday table when I already have plenty going on in the kitchen.

Cooking With the Experts: Allison Perry of whiteplatesbyalli

Welcome back to Cooking With the Experts, where I make recipes from the people who know food best. This time, I’m sharing a recipe from my friend Allison Perry of whiteplatesbyalli.

I love getting to feature a friend in this series, especially with a recipe that is this easy to bring into your own kitchen. Allison’s Viral Butter + Parmesan Baked Sweet Potatoes take familiar ingredients and give them a finish you want to show everyone before they take a bite.

You don’t need a long shopping list or an elaborate sauce. The butter and Parmesan go right on the parchment, and the sweet potatoes roast directly on top. That little change in how you assemble them is what gives each half its cheesy crust.

If you’ve been following this series, you know I’m happy to give a good side dish its own moment. My Tyler Florence Potatoes au Gratin and Ina’s Zucchini Gratin are other favorites to keep in mind when you’re planning your fall and holiday menus.

Why You’ll Love These Parmesan Baked Sweet Potatoes

The ingredient list is short, the portions are easy to serve, and most of the cooking time is hands off. Three sweet potatoes give you six halves, so you can put one on each plate or arrange them on a platter for everyone to help themselves.

They also give you a savory sweet potato side dish for a menu that already has plenty of sweet flavors. There’s no added sugar here. The sweet potatoes bring their own sweetness, and the butter, Parmesan and salt give them a rich, savory finish.

Best of all, you get that beautiful crust without peeling, cubing or individually tossing a whole pan of small pieces. Halve the potatoes, build their butter and cheese layers, and put them in the oven.

Ingredients You’ll Need

• 3 sweet potatoes: Wash and dry them, then cut them in half lengthwise. Choose potatoes of similar size so they cook at approximately the same rate.
• 6 tablespoons room-temperature butter: You’ll spread about 1 tablespoon onto the parchment for each potato half. Softened butter is much easier to spread than cold butter.
• 6 tablespoons freshly grated Parmesan: Use about 1 tablespoon over each butter patch. Grating it fresh helps you make an even layer under the potatoes.
• Olive oil: A light coating goes over the skins before baking.
• Salt: Add a light sprinkle, keeping in mind that Parmesan already brings salt to the dish.

I used approximately 6 tablespoons each of butter and grated Parmesan for my six halves. Spread each portion to match the cut surface of the potato so that the cheese sits underneath it rather than scattered around the pan.

How to Make Viral Butter + Parmesan Baked Sweet Potatoes

1. Prepare the pan and potatoes

Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper rated for that temperature.

Wash and dry three sweet potatoes, then carefully cut each one in half lengthwise. Leave the skins on.

2. Spread the butter on the parchment

Make six separate patches of softened butter on your lined pan, using approximately 1 tablespoon per patch. Each patch should be roughly the size and shape of the cut side of a sweet potato half.

Leave space between the patches so the potatoes fit comfortably without overlapping.

3. Add the Parmesan

Sprinkle approximately 1 tablespoon of freshly grated Parmesan over each butter patch. Aim for an even layer that will touch the cut surface of the potato.

4. Place the sweet potatoes cut side down

Set one sweet potato half onto each butter and Parmesan patch, cut side down. Press gently to make good contact with the cheese.

Lightly brush or drizzle the exposed skins with olive oil, then add a little salt.

5. Bake until tender

Bake for approximately 35 minutes, or until a fork slides easily through the thickest part of each potato. Check for tenderness all the way through, not just near the edges.

The potatoes I made took about 35 minutes, but size matters. A larger or thicker sweet potato may need longer. Use the fork test to decide when yours are ready.

6. Flip to reveal the crust

Remove the pan from the oven. Carefully work a spatula underneath each sweet potato half, lifting the cheese crust along with the potato, then turn it cut side up.

This is the part you’ve been waiting for. Serve them warm with that golden butter and Parmesan crust facing up.

Tips for Getting That Buttery Parmesan Crust

Keep the cheese underneath the potato. Parmesan scattered outside the cut surface is more exposed to the oven and may brown before the potato is tender. Shape the butter and cheese patches to fit.

Use room-temperature butter. You want to smear it onto the parchment in an even layer. There’s no need to melt it first.

Give the potatoes room. A crowded pan makes it harder to place each half neatly and slide a spatula underneath when it’s time to turn them over.

Lift carefully. Slide the spatula under the crust rather than grabbing the potato by its skin and pulling it up. You want the buttery cheese layer to come with it.

Check each potato. If your potatoes vary in size, one may be ready before another. Remove tender halves and let the larger ones finish cooking.

An Easy Thanksgiving Sweet Potato Side Dish

I would happily put these Parmesan baked sweet potatoes next to turkey, ham or roast beef. They’re easy to portion, look pretty on a serving platter, and bring a savory option to the sweet potato part of the holiday menu.

For a smaller Thanksgiving or Christmas gathering, three potatoes make six individual halves without leaving you with an enormous casserole. For a bigger table, increase the ingredients and use additional baking sheets as needed. Keep the same spacing and check tenderness rather than assuming every batch will finish at exactly 35 minutes.

Plan your oven space, too. These bake at 425°F, so give them their own cooking window if your other dishes need a different temperature.

Build a Fall or Thanksgiving Menu Around Them

Thanksgiving menus have a way of growing. Before you know it, you’ve promised three appetizers, four sides and a dessert that needs the same oven as the turkey. I like having a few recipes with short ingredient lists, and these roasted sweet potato halves earn their place there.

For a full Thanksgiving dinner, serve them with your turkey, dressing and cranberry sauce. The savory Parmesan topping brings a different flavor to the plate, especially if you’re also serving sweet cranberry sauce or a glazed ham.

If you’re choosing another vegetable side, Ina’s Zucchini Gratin would be lovely for guests who enjoy a creamy casserole. For the white potato lovers at the table, Tyler’s Scalloped Potatoes au Gratin gives you another Cooking With the Experts option. You can pick the one that suits your menu, or serve both at a larger gathering.

Start the afternoon with Brown Sugar Almond Baked Brie and crackers while dinner finishes. My Honey Almond Baked Brie Dip is another simple option when you want a short shopping list. Choose one and save the other for your next fall get-together.

For a casual fall supper or Friendsgiving dessert, Two Ingredient Cinnamon Apple Cobbler keeps the apple-and-cinnamon flavors going without a lengthy baking project. You can browse my Thanksgiving recipes for more ideas, or visit my easy appetizer collection if you’re in charge of the snacks before dinner.

Bringing These to Friendsgiving?

If you can, bake them at the host’s house close to serving time, with oven space arranged in advance. The crust is at its best when the potatoes are freshly baked. If you need to bring them cooked, arrange the halves cut side up for reheating and expect the crust to soften during transport. A rimmed baking sheet is useful for both baking and reheating; transfer them to a serving platter once they’re hot.

What to Serve With Parmesan Baked Sweet Potatoes

These work beautifully alongside roasted chicken, pork chops, steak or a simple rotisserie chicken dinner. Add green beans or a crisp green salad, and you have a meal without a lot of extra preparation.

For another Cooking With the Experts recipe, pair them with Ina Garten’s Crispy Mustard Roasted Chicken. The mustard and lemon flavors would be a lovely match for the sweet potatoes and rich Parmesan crust. Plan separate oven time if the recipes require different temperatures.

You can also browse my recipe collection for more family dinners and sides to build your menu around.

Helpful Kitchen Tools

A rimmed baking sheet, oven-safe parchment paper, a cheese grater and a thin spatula are all you need for this recipe. The rimmed pan contains the melted butter, and the spatula helps you lift each potato with its crust intact.

[Amazon affiliate link placement: Link “rimmed baking sheet” to your preferred baking sheet in your Amazon storefront.]

[Amazon affiliate link placement: Link “cheese grater” to your preferred grater in your Amazon storefront.]

Frequently Asked Questions

Do I need to peel the sweet potatoes?

No. Wash and dry them well, then halve them lengthwise. The skins stay on for baking.

Can I use salted butter?

Yes. If your butter is salted, go lightly with the additional salt. Parmesan adds salt as well, so you can always adjust at the table.

Why are my sweet potatoes still firm after 35 minutes?

They may be larger or thicker than the ones I used. Continue baking and check again until a fork passes easily through the thickest part. Thirty-five minutes is an approximate cooking time.

Can I double the recipe?

Yes. Use 6 sweet potatoes, 12 tablespoons of butter and approximately 12 tablespoons of freshly grated Parmesan for 12 halves. Divide them between pans as needed, and check each pan for tenderness.

Can I reheat leftovers?

Yes. Refrigerate leftovers in a covered container once cooled. Reheat cut side up in the oven until hot throughout. The crust may soften after refrigeration; the microwave will also soften it more than oven reheating.

Make These for Your Next Fall Dinner

A tender sweet potato with a buttery Parmesan crust is a pretty convincing reason to add a side dish to tonight’s dinner. Allison, I’m so glad to share this one in Cooking With the Experts.

Make a pan for your family, keep it in mind for the holidays, and be sure to turn those potatoes over before you bring them to the table. That crust deserves to be seen.

Grab a plate!