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Roasted Sweet Potatoes (or squash) with Parmesan Panko


This dish fills your kitchen with the amazing aroma of roasted potatoes, herbs and panko breadcrumbs mixed with parmesan cheese. A perfect balance of sweet and savory, these roasted sweet potatoes are ideal for holidays or as a side dish any night of the week.

Sweet potatoes, squash and pumpkin will all work in this recipe, so use whichever is your favorite. As far as cheese goes, choose a hard cheese such as parmigiano-reggiano, grana padano or something similar.

More Sweet Potato Recipes

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Yield: 4-6 servings


  • 3 pounds sweet potatoes, pumpkin or squash, peeled and cut into 1-inch chunks
  • 1/2 cup olive oil
  • 1 cup panko
  • 1/2 cup grated parmigiano-reggiano, grana padano, romano or other hard cheese
  • 2 tablespoons fresh thyme
  • 1 tablespoon finely chopped fresh sage
  • salt to taste


Preheat the oven to 375 F

Place the sweet potato/squash/pumpkin pieces in a large rimmed baking ban. Cover with olive oil.

In a small bowl, combine the panko, cheese and herbs. Sprinkle evenly over the potatoes.

Roast for approximately 1 1/2 hours, stirring every twenty minutes. Depending on the size of the potato pieces you cut, the cooking time might be longer or shorter. The dish is done when the breadcrumbs are browned and the potatoes are easily pieced with a fork and crispy around the edges. The longer the dish roasts, the deeper the flavor becomes.

Taste the dish when it comes out of the oven; if needed, add salt to taste.

© recipe 2012 Jennifer Meier licensed to About.com, Inc.

Cooking with Panko Panko are Japanese breadcrumbs, most often used in Japanese cooking to give fried foods a crunchy coating. Panko can be used in a wide variety of other recipes,too. Most grocery stores sell panko in the same aisle as regular breadcrumbs.

Panko can be used to bind ingredients together:

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