This is one of those super-easy dinner sides. Since we don’t really eat many grains, sweet potatoes are a big staple at our house. To keep them enjoyable, I’ve been experimenting with new ways to prepare them. This is my newest love. The herb topping packs the dish with extra nutrition and I’ve found the cheese makes it especially kid-friendly! I usually make these along with my No-Fuss Oven Baked Chicken. It all goes in the oven and you can take a load off for an hour. Yes, please.
Cheesy Herb Sweet Potatoes
Inspired by Cheesy Herb Potatoes
4-6 small/medium sweet potatoes
1/4 cup Parmesan Cheese, freshly grated
2 TB Pastured butter, cut into small pieces
Sea salt to taste
Freshly ground black pepper, to taste
Fresh herbs, chopped (I use an assortment of: parsley, basil, sage, and rosemary)
Bake the sweet potatoes on a rimmed baking sheet at 400 F in the oven until they are fork tender.
Remove the potatoes from the oven and allow the potatoes to cool enough to be handled. (Keep oven heated)
Once the sweet potatoes are cool, place them in a baking dish and mash them really well. Spread the mashed sweet potatoes in one even layer. Top with the cubed butter, Parmesan Cheese, and salt.
Bake in the oven until cheese is bubbly, about 10 minutes. Top the cheesy potatoes with chopped fresh herbs and cracked pepper.
Enjoy! xo, Allison
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