Parmesan-Crusted Roasted Sweet Potatoes with Roasted Garlic

A side dish featuring caramelized sweet potatoes with a crisp, savory Parmesan crust and mellow roasted garlic.

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Preheat oven to 200°C (400°F). Slice the top off the garlic, drizzle with 5 ml (1 tsp) olive oil, wrap in foil, and roast for 35–40 minutes until very soft and caramelized. Cool and squeeze out the cloves into a small bowl.
Cut sweet potatoes into 1.5 cm (½-inch) thick rounds or 2 cm (¾-inch) wedges. Pat dry with paper towels to remove moisture.
In a large bowl, combine 30 ml (2 tbsp) olive oil, 15 g (1 tbsp) cornstarch, 120 g (1 cup) grated Parmesan, 2 g (½ tsp) smoked paprika, 4 g (¾ tsp) salt, and ½ tsp black pepper. Add potatoes and mashed roasted garlic, tossing until lightly coated.
Arrange potatoes in a single layer on a parchment-lined baking sheet, cut side down when possible.
Roast at 220°C (425°F) for 20 minutes without moving.
Reduce oven to 190°C (375°F) and roast for an additional 12–15 minutes until tender.
Remove from oven, sprinkle with fresh herbs, lemon zest, and juice. Let rest for 3 minutes before serving.

For a dairy-free version, substitute with a hard cheese alternative or crushed toasted nuts. Ensure not to crowd the pan for crispiness.