Viral Butter + Parmesan Baked Sweet Potatoes
Sweet potatoes baked cut side down over butter and freshly grated Parmesan, then flipped to reveal a golden, cheesy crust. This recipe comes from my friend Allison at whiteplatesbyalli, featured in my Cooking With the Experts series.
Equipment
- Large Sheet Pan
- Parchment Paper
Ingredients
- 3 tablespoon sweet potatoes, washed, dried and halved lengthwise
- 6 tablespoon unsalted butter, softened to room temperature
- 6 tablespoon freshly grated Parmesan cheese
- Olive oil, for lightly coating the potato skins
- flaky salt, to taste
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper rated for this temperature.
- Spread the softened butter onto the parchment in six separate patches, using about 1 tablespoon for each sweet potato half. Make each patch approximately the size of the potato’s cut surface.
- Sprinkle about 1 tablespoon of freshly grated Parmesan evenly over each butter patch.
- Place one sweet potato half cut side down onto each patch of butter and Parmesan. Press gently to make contact.
- Lightly brush or drizzle the potato skins with olive oil and sprinkle with salt.
- Bake for approximately 35 minutes, or until the sweet potatoes are fork tender all the way through. Larger potatoes may need additional time.
- Remove from the oven. Carefully slide a spatula underneath each half, lifting the Parmesan crust with the potato, and turn cut side up. Serve warm.
Notes
- Choose similarly sized sweet potatoes so they finish cooking at approximately the same time.
- Freshly grated Parmesan gives the crust its best texture.
- Check tenderness through the thickest part of each potato.
- Recipe credit: Allison Perry of whiteplatesbyalli.