Okay, my friends—get ready to meet your new favorite side dish or snack! I was playing around in my kitchen one afternoon—I had an extra sweet potato on the counter and was craving something crispy and cheesy—and this recipe was born.

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My new favorite way to eat sweet potatoes!!!

Diane
(5 stars) 4 ratings
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It’s my personal twist on the classic Italian pasta dish, Cacio e Pepe, but instead of noodles, I’m showing sweet potatoes some love. You know how I adore those bright orange spuds—not only are they packed with fiber, potassium, and vitamin A, but they also roast up with the most irresistible creamy texture. Then, when you add in a layer of golden, lacy Parmesan, and a generous shake of freshly cracked black pepper… ooooh yes… we’re in business.

Why you’ll love this recipe:

  • Crispy edges, creamy centers: We’re talking next-level texture goals in every single bite.
  • Parm and pepper is my love language: Cheesy Parmesan and freshly ground black pepper mimic classic Cacio e Pepe flavor.
  • Snack, side, or straight off the pan: No rules—just cheesy, crunchy, melt-in-your-mouth goodness!
  • Fancy’ish and fuss-free: Four ingredients, minimal prep, and huge palate payoff!
Step 1: Slice the sweet potato into thin rounds using a sharp knife or mandolin slicer.
Step 2: Sprinkle Parmesan evenly across the parchment-lined baking sheet.
Step 3: Place the sweet potato slices directly on top of the Parmesan in a single, even layer.
Step 4: Mist the tops generously with olive oil spray, more Parm and a generous amount of freshly cracked black pepper.
Step 5: Roast in the oven for about 25 minutes or until the cheese is golden brown and bubbling. Remove from oven and allow to cool.

This sheet of deliciousness produces an amazing texture combo— is tender bites of perfectly roasted sweet spuds that are surrounded with ultra-crispy cheesy, peppery goodness that makes you go back for “just one more.” Seriously, I have to stop myself from eating the whole sheet!  

I love serving them as a party app with a creamy dip on the side (think: herbed Greek yogurt or my lemony Tahini Sauce), or as a yummy side with Spinach Turkey Burgers, or piled high next to a healthy sandwich for an extra-special lunch. And honestly, they’re just as satisfying as a solo snack when I’m raiding the fridge and realize—oh hey!—I’ve got one sweet potato left and just enough Parmesan to make something amazing.

If you enjoy this one, I have other variations that you must try: Crispy Carrot Parmesan, Zucchini Parmesan Crisps, and Smashed Broccoli Parmesan—they’re just as easy, cheesy, and craveable!

I can’t wait for you to try ’em and let me know what you think!

For more cacio e pepe deliciousness, try my Cacio e Pepe Spaghetti Squash!

(5 stars) 4 ratings

Sweet Potato with Ultra-Crispy Parmesan & Cracked Pepper

This sheet of deliciousness produces an amazing texture combo— is tender bites of perfectly roasted sweet spuds that are surrounded with ultra-crispy cheesy, peppery goodness that makes you go back for “just one more.”
Yield: 4 servings
Prep Time: 10 minutes
Total Time: 40 minutes
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Ingredients
 

  • 1 medium to large sweet potato, scrubbed and dried (leave the skin on for extra fiber!)
  • 1 ⅓ cups grated Parmesan cheese
  • Freshly ground black pepper, to taste
  • Olive oil spray

Instructions
 

  • Preheat your oven to 400˚F. Line a large baking sheet (or two smaller ones) with parchment paper and set aside.
  • Slice the sweet potato into thin rounds using a sharp knife or mandolin slicer.
  • Sprinkle 1 cup of the Parmesan evenly across the parchment-lined baking sheet. You’re creating a cheesy base that will crisp up under each chip. Place the sweet potato slices directly on top of the Parmesan in a single, even layer. Try not to overlap them.
  • Mist the tops generously with olive oil spray. (TIP: Hold the spray bottle high above the tray to coat without blowing the cheese around). Then, top with the remaining ⅓ cup Parmesan and a generous amount of freshly cracked black pepper.
  • Roast in the oven for about 25 minutes, or until the cheese is golden brown and bubbling. Remove from oven and allow to cool for at least 10 minutes so the parm crisps up like a cracker. Then gently lift the Parmesan edges and break into pieces, or use a knife or kitchen shears to cut around each sweet potato round for individual chips. Serve and enjoy warm or at room temp!

Notes

• For a spicy kick: Add a pinch of red pepper flakes or cayenne along with the black pepper for extra heat.
• For an herby upgrade: Sprinkle with a bit of dried rosemary or thyme before baking for a more savory side.
• Storage: These chips are best enjoyed fresh out of the oven but can be stored in an airtight container in the fridge for a day or two. To re-crisp, pop them back in a hot oven for a few minutes. They may not crisp up, but they’ll still be delicious. We eat leftovers cold from the fridge, too!
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 140Carbohydrates: 10gProtein: 8gTotal Fat: 7g— Unsaturated Fat: 3g— Saturated Fat: 4gCholesterol: 25mgSodium: 500mgPotassium: 158mgFiber: 1gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0gVitamin A: 4871IUCalcium: 237mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!