Crispy Parmesan-Crusted Sweet Potatoes with Avocado-Basil Crema by @starinfinitefood

1h28

4 servings

🥔

680 g

Sweet potatoes

🫒

45 ml

Olive oil

🥔

8 g

Potato starch

🧂

9 g + 0.25 tsp

Salt

🧄

3 g

Garlic powder

🌶️

2 g

Smoked paprika

🌿

1 g

Dried oregano

🧀

75 g

Parmesan cheese

🥑

200 g

Avocado

🧀

120 g

Cottage cheese

🥛

160 ml

Milk

🌿

8 g

Fresh basil

🍋

15 ml

Lemon juice

🧄

3 g

Garlic

⚫

0.5 g

Pepper

  1. Preheat

    Preheat the oven to 425°F (220°C). Place a parchment-lined sheet pan in the oven.

  2. Slice
    • sweet potatoes

    Slice the sweet potatoes into 1-inch thick rounds. Add them to a mixing bowl.

  3. Pour
    • sweet potatoes
    • olive oil

    Pour 2 tablespoons olive oil over the sweet potatoes. Toss until coated.

  4. Add
    • potato starch
    • salt

    Add potato starch, 3/4 teaspoon salt, garlic powder, smoked paprika, and dried oregano. Toss evenly.

  5. Arrange
    • sweet potatoes

    Arrange the sweet potatoes in one layer on the hot sheet pan. Roast for 10 minutes.

  6. Flip
    • sweet potatoes

    Flip the sweet potatoes. Roast for 10 to 13 minutes more.

  7. Step
    • sweet potatoes

    Test a sweet potato with a fork. Remove the sheet pan when the centers are tender.

  8. Reduce
    • sweet potatoes

    Reduce the oven temperature to 375°F (190°C). Cover one sweet potato round with parchment paper.

  9. Press
    • sweet potatoes

    Press the covered round with a flat-bottomed glass. Repeat with all sweet potato rounds.

  10. Brush
    • olive oil
    • Parmesan cheese

    Brush the tops with the remaining 1 tablespoon olive oil. Sprinkle half of the Parmesan cheese over the tops.

  11. Roast
    • sweet potatoes
    • Parmesan cheese

    Roast for 25 minutes. Remove the sheet pan from the oven.

  12. Flip
    • sweet potatoes
    • Parmesan cheese

    Flip each sweet potato round carefully. Sprinkle the remaining Parmesan cheese over the exposed side.

  13. Roast
    • sweet potatoes
    • Parmesan cheese

    Roast for 25 minutes more. Cool the sweet potatoes for 5 minutes to crisp.

  14. Scoop
    • avocado
    • cottage cheese
    • unsweetened milk

    Scoop the avocado flesh into a food processor. Add cottage cheese and unsweetened milk.

  15. Add
    • fresh basil
    • lemon juice
    • garlic

    Add fresh basil, lemon juice, garlic, 1/4 teaspoon salt, and black pepper. Blend until smooth.

  16. Transfer
    • sweet potatoes
    • Parmesan cheese
    • avocado

    Transfer the avocado-basil crema to a serving bowl. Serve with the crispy Parmesan sweet potatoes.

Crispy Parmesan-Crusted Sweet Potatoes with Avocado-Basil Crema by @starinfinitefood

1h28

4 servings

🥔

680 g

Sweet potatoes

🫒

45 ml

Olive oil

🥔

8 g

Potato starch

🧂

9 g + 0.25 tsp

Salt

🧄

3 g

Garlic powder

🌶️

2 g

Smoked paprika

🌿

1 g

Dried oregano

🧀

75 g

Parmesan cheese

🥑

200 g

Avocado

🧀

120 g

Cottage cheese

🥛

160 ml

Milk

🌿

8 g

Fresh basil

🍋

15 ml

Lemon juice

🧄

3 g

Garlic

⚫

0.5 g

Pepper

Preparation Steps

  1. Step 1/16

    Preheat the oven to 425°F (220°C). Place a parchment-lined sheet pan in the oven.

    🍳sheet pan
    📜parchment paper

  2. Step 2/16

    Slice the sweet potatoes into 1-inch thick rounds. Add them to a mixing bowl.

    🥔sweet potatoes
    🥣mixing bowl

  3. Step 3/16

    Pour 2 tablespoons olive oil over the sweet potatoes. Toss until coated.

    🥔sweet potatoes
    🫒olive oil
    🥣mixing bowl

  4. Step 4/16

    Add potato starch, 3/4 teaspoon salt, garlic powder, smoked paprika, and dried oregano. Toss evenly.

    🥔potato starch
    🧂salt
    🧄garlic powder
    🌶️smoked paprika
    🌿dried oregano
    🥣mixing bowl

  5. Step 5/16

    Arrange the sweet potatoes in one layer on the hot sheet pan. Roast for 10 minutes.

    🥔sweet potatoes
    🍳sheet pan
    🥄spatula

  6. Step 6/16

    Flip the sweet potatoes. Roast for 10 to 13 minutes more.

    🥔sweet potatoes
    🍳sheet pan
    🥄spatula

  7. Step 7/16

    Test a sweet potato with a fork. Remove the sheet pan when the centers are tender.

    🥔sweet potatoes
    🍳sheet pan
    🍴fork

  8. Step 8/16

    Reduce the oven temperature to 375°F (190°C). Cover one sweet potato round with parchment paper.

    🥔sweet potatoes
    📜parchment paper

  9. Step 9/16

    Press the covered round with a flat-bottomed glass. Repeat with all sweet potato rounds.

    🥔sweet potatoes
    📜parchment paper
    🥛flat-bottomed glass

  10. Step 10/16

    Brush the tops with the remaining 1 tablespoon olive oil. Sprinkle half of the Parmesan cheese over the tops.

    🫒olive oil
    🧀Parmesan cheese
    🖌️pastry brush
    🍳sheet pan

  11. Step 11/16

    Roast for 25 minutes. Remove the sheet pan from the oven.

    🥔sweet potatoes
    🧀Parmesan cheese
    🍳sheet pan

  12. Step 12/16

    Flip each sweet potato round carefully. Sprinkle the remaining Parmesan cheese over the exposed side.

    🥔sweet potatoes
    🧀Parmesan cheese
    🍳sheet pan
    🥄spatula

  13. Step 13/16

    Roast for 25 minutes more. Cool the sweet potatoes for 5 minutes to crisp.

    🥔sweet potatoes
    🧀Parmesan cheese
    🍳sheet pan

  14. Step 14/16

    Scoop the avocado flesh into a food processor. Add cottage cheese and unsweetened milk.

    🥑avocado
    🧀cottage cheese
    🥛unsweetened milk

  15. Step 15/16

    Add fresh basil, lemon juice, garlic, 1/4 teaspoon salt, and black pepper. Blend until smooth.

    🌿fresh basil
    🍋lemon juice
    🧄garlic
    🧂salt
    ⚫black pepper

  16. Step 16/16

    Transfer the avocado-basil crema to a serving bowl. Serve with the crispy Parmesan sweet potatoes.

    🥔sweet potatoes
    🧀Parmesan cheese
    🥑avocado
    🌿basil
    🥣mixing bowl

Composition

Ingredients

Types

Vegetables, Fats and Oils, Starches, Seasonings, Herbs, Dairy, Fruits

Ingredients

Sweet potatoes, Olive oil, Potato starch, Salt, Garlic powder, Smoked paprika, Dried oregano, Parmesan cheese, Avocado, Cottage cheese, Milk, Fresh basil, Lemon juice, Garlic, Pepper

Notes

Sweet potatoes (sliced into 1-inch thick rounds), Olive oil (divided), Potato starch (or cornstarch), Salt (for the sweets, for the crema), Parmesan cheese (shredded, divided), Avocado (ripe), Milk (any unsweetened milk or water), Lemon juice (juice of 1/2 lemon), Pepper (to taste)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

390 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 42g, Fat: 20g, Fiber: 8g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 310mg, Potassium: 820mg, Sodium: 760mg

Vitamins

Vitamin A: 1450mcg RAE, Vitamin C: 18mg, Vitamin K: 18mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 13 minutes

Overall

1 hour 28 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

sheet pan, parchment paper, mixing bowl, spatula, pastry brush, flat-bottomed glass, fork

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Side Dish, Snack, Appetizer

Occasions

Dinner, Party, Game Day

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Creamy, Soft, Crunchy

Flavors

Savory, Cheesy, Smoky, Garlicky, Herbaceous, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store sweet potatoes and crema separately in airtight containers), freezer : 30 days (Freeze cooked sweet potatoes without crema,Reheat in oven for best crispness)