Recipe for Sweet Potato Season

As many volunteers this fall can a test to, the food bank has had a plethora of fresh, healthy sweet potatoes as of late.

Thanks to the chefs in the Darden Foundation Community Kitchen, we’re happy to share this special recipe to highlight this seasonal favorite. It’s great as a side or a next-day leftover meal idea.

Roasted Parmesan Sweet Potatoes


2 large sweet potatoes, peeled and cubed

2 large cloves garlic, minced

2-3 Tbsp parmesan cheese or other white cheese

½ tsp dried thyme

2 Tbsp oil of choice

½ tsp dried thyme

2 Tbsp oil of choice

¼ tsp salt

¼ tsp pepper


1. Preheat oven to 400°F.

2. Toss together sweet potatoes, garlic, parmesan cheese, thyme, and olive oil in a large bowl.

3. Season with salt and pepper and place sweet potato mixture into greased roasting pan. Spread potatoes out evenly.

4. Roast in the oven for 40 minutes or until sweet potatoes are soft and golden brown, stirring often.

5. Serve immediately.


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