Baked Sweet Potato Cubes with Parmesan and Sour Cream-Chives
These baked sweet potato cubes with Parmesan are so good and effortless to make! The sour cream with chives dip is but a welcome bonus.
Servings: 5 servings
Calories: 427kcal
Ingredients
- 6 cups sweet potatoes - cut into 1-inch cubes
- 2 tablespoon olive oil
- 4 tablespoon parsley - chopped
- ¼ cup olive oil
- ½ cup shredded Parmesan cheese
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 3 tablespoons shredded Parmesan cheese
- 1 cup sour cream
- 1 bunch chives - chopped finely
Instructions
- In a bowl, combine sour cream and chopped chives. Season with salt as needed. Cover bowl and place in the fridge until ready to use.
- Place sweet potato cubes in a baking tray. Drizzle with 2 tablespoon olive oil and toss until cubes are coated in oil.
- Spread into an even layer. Bake in a preheated oven with top heat or broiler function at 200°C/400°F for 12 minutes or until tender.
- Meanwhile, in a small bowl stir together olive oil, parsley, salt, ground pepper, and ½ cup parmesan cheese. (see Note 1)
- Remove the sweet potato cubes from the oven and pour the parsley mixture over it and toss until completely and evenly coated. Return to oven and bake for another 3-5 minutes.
- Transfer the baked sweet potato cubes into a serving dish. Sprinkle with more parmesan cheese.
- Serve with the sour cream-chive as a dip or pour the mixture directly and toss to coat evenly.
Notes
Note 1 - As the saltiness of parmesan cheese may vary, reduce or add salt accordingly.
Nutrition
Calories: 427kcal | Carbohydrates: 34g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 443mg | Potassium: 632mg | Fiber: 4g | Sugar: 8g | Vitamin A: 23345IU | Vitamin C: 9mg | Calcium: 249mg | Iron: 1.4mg