Thanks to my friend Leslie for this delicious recipe. So great when friends share their delicious recipes with you and you love the recipe so much that you are making it on repeat and now I’m sharing with all of you.

These are cheesy and crispy on the outside and soft and mushy on the inside — just like a sweet potato should be.

The first time I made these I didn’t use parchment paper but I think I would use all the time in the future. I sprayed the baking sheet and it was fine and came out easily enough but I believe parchment paper is the way to go– I would however still lightly spray the bottom of your baking pan before placing the parchment paper which can help it stay in place . Parchment paper is designed to be non-stick so spraying it would be redundant. As you can see in photos some of the cheese fell off but it’s ok because they were delcious anyway.

This is easy to make and delicious to eat and highly recommend if you love Sweet Potatoes and you love Parmesan Cheese.

*little hack that I was unaware of that I’m passing on to all of you– when I went to my local cheese shop to buy grated parmesan cheese the owner happened to be there and he told me after I use grated cheese put it in the freezer , it will not freeze. When I need it again just take out of freezer and use and return un used cheese to freezer. It will not go bad!!!!!! as it often does once it is opened and expiration date is only for a few weeks. This is a great little hack one I will use from now on.

Ingredients:

4 small sweet potatoes -just buy potatoes that can be cut in 1/2 the long way sometimes it’s tough with “knobby” ones

2 Tbsp. Olive Oil

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

1/2 cup -3/4 cup finely shredded parmesan

Kosher Salt and Coarse Black Pepper

Directions:

Pre-heat oven to 400 degrees and line a baking sheet with parchment paper or just spray with baking spray

In a small bowl I mixed olive oil, garlic powder and Italian seasoning

Place your cut sweet potatoes in a large enough bowl to fit all of them — pour olive oil mixture over them mix well getting olive oil all over the sweet potatoes — sprinkle with some salt and pepper and let them sit for a minute while you prep pan

Sprinkle parm cheese evenly onto prepared baking sheet – place sweet potato halves cut side down on top of parmesan

bake for 30-40 minutes till sweet potatoes are tender and bottom layer of cheese is crusty and deeply browned.

Remove and let cool a little bit before serving!

I wish I had better pictures but you get the picture.

Happy Holidays to all.