Root veggies are in season with an abundance to select from already. You can use sweet potatoes, yams or garnet yams for this recipe. You are dairy free? No problem. Bake them the same way as described below and omit cheese. They are super delicious either way! 🙂

Ingredients

• 4 small sweet potatoes, halved lengthwise
• 2 Tbsp olive oil
• Salt and black pepper
• 3 oz Fontina cheese, grated (3/4 cup) – I could not find this in my local grocery store and used Comte cheese instead.. you can’t really go wrong with any cheese though, so use your favorite cheese or just Parmesan works great!
• 1 1/2 oz. Parmesan, grated (1/3 cup)

Directions

• Heat oven to 425*
• Rub potatoes with oil and season with salt and pepper
• Bake, cut side down, on a baking sheet or glass pan until golden brown and tender, ~20 minutes (fork inserts very easily)
• Turn over to broil
• Combine cheeses and sprinkle on potatoes cut-side up
• Broil until cheese is melted and golden brown, 2 to 3 minutes
• Serve warm