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Lunch recipe · from the recipe book

Skillet Parmesan Sweet Potatoes with Rosemary

Golden, crisp-edged sweet potato cubes sautéed with garlic and rosemary, then showered with nutty Parmesan for a salty, savory crust.

Skillet Parmesan Sweet Potatoes with Rosemary

Ingredients

  • 4½ medium600 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1½ tbsp20 gOlive oil
  • ¼ cup60 gWater
  • 3 cloves9 gGarlicminced
  • ¾ tsp1 gDried rosemarycrumbled
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper
  • ⅓ cup grated30 gGrated Parmesan
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Prepare first: peel and cube the sweet potato, mince the garlic and chop the parsley.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
  3. Add the sweet potato in an even layer and cook without stirring for 4 minutes, until browned on the bottom.
  4. Stir, add the water, cover and cook over medium heat for 6 to 8 minutes, until the sweet potato is just tender when pierced.
  5. Uncover and sauté for 4 to 5 minutes more, stirring now and then, until the water is gone and the edges are crisp.
  6. Push the sweet potato aside, add the garlic, rosemary and red pepper flakes to the open spot and stir for 30 seconds until fragrant, then toss everything together.
  7. Season with the salt and black pepper, turn off the heat and sprinkle the Parmesan over, tossing so it melts and clings.
  8. Scatter the parsley on top and serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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