½ cup grated Parmesan cheese (try nutritional yeast for a dairy-free option)
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 teaspoon dried Italian herbs (basil, oregano, or a mix)
Instructions
Preheat your oven to 425°F (220°C).
Wash and peel the sweet potatoes. Cut them lengthwise into wedges.
In a large bowl, combine the sweet potato wedges with olive oil, minced garlic, salt, pepper, and dried herbs. Toss until evenly coated.
Sprinkle the grated Parmesan cheese over the wedges and toss gently to coat.
Arrange the wedges in a single layer on a baking sheet lined with parchment paper. Bake for about 15 minutes, then flip and bake for another 5-10 minutes until golden brown and crispy.
