"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!


Roasted Sweet Potatoes with Parmesan & Mozzarella #Healthy Eating #Weekly Menu Plan

Roasted Sweet Potatoes with Parmesan & Mozzarella: Simple Living and Eating

Sweet potatoes...yams they are the same thing in the US. Word has it that African slaves started calling the softer American sweet potatoes yams because they reminded them of yams from Africa. 

In the US it's a decision by the seller what they prefer to call them. Usually harder versions are called, sweet potatoes and softer versions are called yams… both are equally delicious and nutritious. 

Firmer sweet potatoes are probably better for roasting and softer would be easier for mashing; but you really can use either variety for this simple, yet incredibly delicious side dish. 

Please remember to just sprinkle cheese on these… too much cheese is too much fat and calories, and I personally feel it over powers the wonderful flavor of the sweet potatoes.

So, just in case you didn't know: sweet potatoes are a super source of vitamin A, so much so that, one sweet potato can provide up to 377% of your recommended daily allowance of A… WOW, don't eat too many or your skin might turn orange, that happened to my son when he was a baby from eating to much sweet potato and carrot baby food. 

Roasted Sweet Potatoes with Parmesan & Mozzarella

by Diane Balch

preparation: 10 minutes                               serves: 4


2 large sweet potatoes peeled and sliced thin
2 tablespoons of Extra Virgin Olive Oil
1 tablespoon of Parmesan cheese grated
2 tablespoons of Mozzarella cheese shredded
Coarse salt and pepper


1) Pre-heat the oven to 450 degrees center rack in the middle.

2) Place the slices of sweet potatoes in a large baking dish. 

3) Brush the slices with olive oil and sprinkle with salt and pepper and bake for 30 minutes.

4) Sprinkle cheese on the sweet potatoes and return them to the oven for about 7 more minutes or until the cheese becomes golden brown.

Weekly Menu Plan:

Sunday: Salmon Stuffed with Feta Cheese and spinach  served with Mashed Potatoes.

Meatless Monday: Tofu Stir Fry with Brown Rice

Tuesday: Apricot Orange Chicken with Asparagus and Quinoa

Wednesday: Hot Dogs and Baked Beans with Roasted Potatoes

Thursday: Salmon Burgers with Brown Rice and Kale

Friday: Breakfast for Dinner (to be decided)

Saturday: Leftovers

This post is shared on the following food/craft parties:

Tuesday Food:
Hearth & Soul Blog Hop @ 21st Century Housewife
Totally Tasty Tuesday @ Mandy's Recipe Box
Show Me What You Got @ Our Delightful Home
In & Out of the Kitchen @ Feeding Big & More
Tuesday's Table @ Love in the Kitchen
Tasty Tuesday #Anyonita Nibbles
Share your Stuff Tuesday @ Table for Seven

Wednesday Food:

From Dream to Reality @ DYI Dreamer
 Wednesday Whatsit @White Lights on Wednesday 
Fresh Foods Wednesdays @ Gastronomical Sovereignty
Wonderful Food Wednesdays at @ All She Cooks
Look What I Made @ Creations by Kara

Thursday Food:

Full Plate Thursday @ Miz Helen's Country Cottage
Thriving on Thursdays @ Domesblissity

Friday Food:

Foodie Friday @ Home Maid Simple
Friday Favorite (DYI too) @ Simple Sweet Home
Foodie Friday @ Rattlebridge Farm 
Weekend Wonders @ The Thriftiness Miss
Weekend Potluck @ Sunflower Supper Club
Friday Linky Party @ The Pin Junkie 
Freedom Fridays @ Love Bakes Good Cakes
Inspiration Spotlight @ Dear Creatives


  1. You have no idea how much I love sweet potatoes!
    This is a dish I could eat everyday, and I'm telling you it's going to be my lunch today :)

    1. I think they are like candy. I could eat them every day too. Enjoy your lunch Winnie.

  2. I love that you added a cheese topping to the sweet potatoes. I am pretty confident my seven year old will love this, too!

    1. Yes, the cheese got my daughter who always says she doesn't like sweet potatoes to eat them.


Note: Only a member of this blog may post a comment.