Smashed Sweet Potatoes

Delight in crispy oven-roasted Smashed Sweet Potatoes, seasoned with savory spices and embellished with parmesan cheese. It’s an easy yet delightful side dish that requires minimal effort.

Smashed sweet potatoes are the perfect side for Slow Cooker Turkey Breast, Kielbasa and Sauerkraut, and Churrasco Steak.

What I Love About This Recipe

• Easy: Experience gourmet flair with minimal effort – Smashed Sweet Potatoes offers a sophisticated side dish without the hassle.
• Visual Appeal: Impress your guests with the rustic and visually appealing presentation of these beautifully smashed and roasted sweet potatoes.
• Flavorful: Delight your taste buds with a captivating mix of savory spices that enhances the natural sweetness of sweet potatoes, creating a taste explosion.

How to Make Smashed Sweet Potatoes

1. Prep. Preheat your oven to the high broil or grill setting. Trim the ends of the sweet potatoes and then cut them into quarters or 1 1/2-inch pieces.

2. Boil the potatoes. Place the sweet potatoes in a large pot of salted water. Bring it to a boil and cook covered for 25-30 minutes until they reach a fork-tender stage. Ensure thorough draining before proceeding.
3. Prepare the butter. Whisk the melted butter, onion powder, grated garlic, pepper, parmesan cheese, and salt together in a measuring cup.

4. Smash the potatoes. Coat a large baking sheet or tray with cooking oil spray. Arrange the sweet potatoes on the sheet, and with the bottom of a flat cup, be careful not to press too hard, aiming for a gentle smash rather than mashing them.
5. Add the butter mixture. Spoon the butter mixture onto each smashed potato round. Sprinkle with salt.
6. Broil. Broil (or grill) until they are golden and crispy (about 15 minutes).

Storage Information:

Serve immediately for the best enjoyment, but if there are leftovers, store them in an airtight container in the fridge. They’ll keep for a day and can be reheated at 350º F on a rimmed baking sheet for 10 to 15 minutes.

Smashed Sweet Potatoes Recipe

Savor the exquisite crispiness of oven-roasted Smashed Sweet Potatoes, adorned with savory spices and Parmesan cheese. This effortlessly delightful side dish is both easy to prepare and bursting with flavor, requiring minimal effort for maximum enjoyment.

5 from 2 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 12 Pieces

Calories: 108kcal

Author: Aimee Mars

Equipment

• ▢
  Large Pot
• ▢
  Rimmed Baking Sheet

Ingredients

• ▢ 4 Sweet Potatoes peeled
• ▢ 4 tablespoons Butter melted
• ▢ 1 teaspoon Onion Powder
• ▢ 2 Garlic Cloves grated
• ▢ 1/2 teaspoon Salt
• ▢ 1/4 teaspoon Pepper
• ▢ 1/4 cup Grated Parmesan
• ▢ Fresh Thyme for serving

Instructions

• Prep. Preheat your oven to the high broil or grill setting. Trim the ends of the sweet potatoes and then cut them into quarters or 1 1/2-inch pieces.
• Boil the potatoes. Place the sweet potatoes in a large pot of salted water. Bring it to a boil and cook covered for 25-30 minutes until they reach a fork-tender stage. Ensure thorough draining before proceeding.
• Prepare the butter. Whisk the melted butter, onion powder, grated garlic, pepper, parmesan cheese, and salt together in a measuring cup.
• Smash the potatoes. Coat a large baking sheet or tray with cooking oil spray. Arrange the sweet potatoes on the sheet, and with the bottom of a flat cup, be careful not to press too hard, aiming for a gentle smash rather than mashing them.
• Add the butter mixture. Spoon the butter mixture onto each smashed potato round. Sprinkle with salt.
• Broil. Broil (or grill) until they are golden and crispy (about 15 minutes).

Notes

Storage Information:

Serve immediately for the best enjoyment, but if there are leftovers, store them in an airtight container in the fridge. They’ll keep for a day and can be reheated at 350º F on a rimmed baking sheet for 10 to 15 minutes.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 205mg | Potassium: 263mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10822IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 0.5mg

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