Go Back
Print Recipe

Shake and Bake Sweet Potatoes

The perfect side dish to accompany any meal for Fall or Thanksgiving. Crispy edges, pillowy middle and delicious flavors.
Course: Baking, catherines plates, holiday food, Side Dish, sweet potatoes, thanksgiving side
Cuisine: American
Author: Catherine's Plates

Equipment

  • large gallon size ziploc bag
  • large deep rimmed baking sheet pan
  • parchment paper to fit sheet pan
  • measuring cups & spoons
  • cutting board & a large chef knife
  • serving bowl

Ingredients

  • 2-3 large sweet potatoes = 4-5 cups diced
  • 2 TBS olive oil
  • 3 TBS melted butter
  • 1/4 tsp black pepper
  • 1/2 cup bread crumbs
  • 1/4 cup finely grated parmesan cheese
  • 1 ( .07 oz) packet Italian Dressing Mix
  • dried or fresh parsley for garnish

Instructions

  • Cut off both ends of sweet potatoes. Peel skin off potatoes. Cut potatoes in half lengthwise. Cut potatoes into planks. Cut the planks into sticks. Cut the sticks into dices around 1/2" thick.
  • Rinse potatoes a few times then drain. Place potatoes on a clean kitchen towel and pat dry. Place sweet potato dices into a large gallon size ziploc bag.
  • Add olive oil, melted butter, black pepper, bread crumbs, italian dressing mix, and parmesan cheese. Seal zip loc bag and shake, shake, and shake until all sweet potato dices are coated well.
  • Pour coated sweet potato dices onto a parchment lined deep rimmed baking sheet pan and spread out into a single layer.
  • Bake in a 400 F degree oven for 15 minutes. Mix around the potatoes and cook an additional 15-20 minutes until potatoes are tender on the inside and crispy on the edges.
  • Sprinkle parsley on top and serve up.