Smashed sweet potatoes are simply mind bending! Crispy edges with tender, soft and sweet center will make and cheesy Parmesan toppings make it an ideal for winter meals.
Why You’ll Love This Garlic Butter Parmesan Smashed Sweet Potatoes?
- Insanely delicious!
- Mashed sweet potatoes are wonderful side dish for winter meal. But smashed sweet potatoes clearly scores. It’s so much better because of wonderful caramelized crispy edges, yet soft, creamy and sweet center. An ideal side dish for winter meals.
- Though sweet potatoes are available throughout the year, they are sweetest best during fall and winter season. It’s smashing good!
- This is no ordinary sweet potato dish. Twice cooked potatoes beautifully caramelized, punched with amazing flavors of garlic-butter-rosemary-thyme. A perfect side dish with roast chicken, pork or fish.
- They’re super easy to make. You don’t even have to bother peeling the skin off. Infact this dish is meant to be enjoyed with fiber rich skins.
- Perfectly seasoned sweet potatoes. It’s sweet and has amazing flavors of garlic-butter-rosemary-thyme and sprinkle of Parmesan on top to give it a cheesy oomph.
- True life-saver when it comes to cooking up easy side dish that will pair beautifully with any meal. This dish can be served with almost any meal.
Ingredients You’ll Need
Everything needed for the recipe is shown in below picture.
Sweet Potatoes – look for long fatter sweet potatoes. They are better.
Garlic – fresh minced garlic for better flavors. You can use garlic powder, but the flavors won’t be the same as fresh.
Butter – the more butter you add, the richer and better smashed sweet potatoes would taste. Use unsalted butter.
Parmesan cheese – best to use freshly grated Parmesan cheese. Use quantity to your hearts content. Note- I used powdered Parmesan. Highly recommend you use Parmesan cheese blocks and grate it fresh before use.
Olive oil – can use other cooking oil instead. Mainly used to grease baking tray and give a quick spray of oil over smashed potatoes before roasting/broiling in oven.
Seasoning –
Herbs –
- Fresh parsley
- Dried or fresh rosemary (optional)
- Dried or fresh thyme (optional) you can use either rosemary or thyme. And if you are like me who wants more flavors, use a mix of both.
- Salt
- Freshly ground pepper
How To Make Smashed Sweet Potatoes?
Note – Twice cooked potatoes by first steaming it (can also be boiled) and then roasting in oven.
You can roast potato rounds in oven until fork tender and then smash it too. Boiling makes them tender and creamier with better caramelization.
Please choose any method for making smashed sweet potatoes.
- Pre heat oven in broil mode at 425 F (210 C).
- Scrub potatoes to get rid of any dirt.
- Cut into 1 inch thick rounds. No need to peel the skin off.
- Boil water in a big pot. Either place the rounds inside water to boil or steam it. To steam place a steamer basket on top of boiling water with rim of the basket barely touching the boiling water.
- Cover and boil for 20 to 30 minutes or until just fork tender. Do boil them until it has become very tender.
- Wait for few minutes so sweet potatoes cool down a bit and it’s safe to handle them without burning your fingers.
- Arrange boiled sweet potatoes on well greased baking tray with 2 inch gap between each other.
- Gently smash potatoes using back of the fork or spatula. You can use flat bottom on any bottle or jar to smash as well.
- Pro Tip – don’t use potato smasher to smash sweet potatoes. It will destroy the shape completely. Using the back of the fork to gently smash the potatoes will keep it together. Don’t worry if the skin splits, try to be gentle while mashing and push back together into rounds even if it splits.
- To melted butter add fresh minced garlic, fresh chopped parsley, dried (or fresh) rosemary chopped fine (optional) ,dried (or fresh) thyme (optional). Whisk it all together.
- Generously spread it over each smashed potatoes. Sprinkle salt and ground pepper to taste. Spray little olive oil on top.
- Broil or grill in pre heated oven for about 15 to 25 minutes or until they are golden and crispy.
- Remove from oven. Sprinkle fresh grated Parmesan cheese on top.
- Place it back into the oven until cheese melts.
- Remove oven from tray. Season with little more salt and pepper (if needed). Garnish with fresh chopped parsley.
- Serve immediately.
What To Serve With Smashed Sweet Potatoes?
These potatoes are ideal side dish with any meal. It’s perfect for Thanksgiving or Christmas dinner. The dish is sweet and it will pair well with any savory mains.
Serve this sweet potato side with
Tips For Best Smashed Sweet Potatoes Recipe
- Look for longer and fairly wider sweet potatoes. It’s better. Choose same sized sweet potatoes for this recipe. It’ll cook even and better. Leave out the smaller round ones or ones that are thick in the middle and thin on the edges.
- Cut even thickness so they all cook evenly.
- Don’t peel the skin on. These are best enjoyed with those fiber-rich skins. Yes skin is edible and can be eaten, but you don’t have to if you don’t like. Skin will help hold it’s shape fairly better when smashed.
- You can roast the potato rounds in oven until its fork tender then smash, add the seasoning and broil until golden brown and edges turn crispy. I recommend steaming (boiling) method, boiling makes them tender and creamier with better caramelization. The texture is so much better.
- Use back of the fork for smashing. Try to smash it as gentle as you can. Don’t worry if the skin splits, try to be gentle while mashing and push back together into rounds even if it splits.
- Keep them plain or season with whatever spices-herbs and seasoning you want.
- For a kick add crushed red pepper flakes or cayenne pepper to taste.
- This recipe uses all three herbs – fresh parsley, dried rosemary and dried thyme. Choose whichever is your favorite herb.
- Jo’s Recommendation – don’t skip rosemary. Butter-garlic-rosemary flavors are BOMB!
- Parmesan cheese is optional but highly recommended. It balances the sweetness of sweet potatoes.
- Smashes sweet potatoes are best served immediately while it’s still warm.
MORE SWEET POTATO SIDES:
Crispy Baked Sweet Potato Fries
Sweet Potato Hash With Breakfast Sausages & Eggs
Perfect Instant Pot Sweet Potatoes
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Smashed Sweet Potatoes
Smashed sweet potatoes are simply mind bending! Crispy edges with tender, soft and sweet center will make and cheesy Parmesan toppings make it an ideal for winter meals.
Ingredients
- 2 large sweet potatoes same size
- 3-4 cloves garlic minced
- 3 tablespoon butter unsalted
- 1 tablespoon parsley fresh, chopped
- 1 ½ teaspoon rosemary dried (or fresh)
- 1 teaspoon thyme dried (or fresh)
- 1 tablespoon olive oil mainly for spraying the tray and on top smashed potatoes before roasting
- Salt to taste
- Pepper to taste freshly ground
- 2 tablespoon Parmesan cheese freshly grated
Instructions
- Scrub potatoes to get rid of any dirt.
- Cut into 1 inch thick rounds. No need to peel the skin off.
- Boil water in a big pot. Either place the rounds inside water to boil or steam it. To steam place a steamer basket on top of boiling water with rim of the basket barely touching the boiling water.
- Cover and boil for 20 to 30 minutes or until just fork tender. Do boil them until it has become very tender.
- Wait for few minutes so sweet potatoes cool down a bit and it’s safe to handle them without burning your fingers.
- Arrange boiled sweet potatoes on well greased baking tray with 2 inch gap between each other.
- Gently smash potatoes using back of the fork or spatula. You can use flat bottom on any bottle or jar to smash as well.
- Pro Tip – don’t use potato smasher to smash sweet potatoes. It will destroy the shape completely. Using the back of the fork to gently smash the potatoes will keep it together. Don’t worry if the skin splits, try to be gentle while mashing and push back together into rounds even if it splits.
- To melted butter add fresh minced garlic, fresh chopped parsley, dried (or fresh) rosemary chopped fine (optional) ,dried (or fresh) thyme (optional). Whisk it all together.
- Generously spread it over each smashed potatoes. Sprinkle salt and ground pepper to taste. Spray little olive oil on top.
- Broil or grill in pre heated oven for about 15 to 25 minutes or until they are golden and crispy.
- Remove from oven. Sprinkle fresh grated Parmesan cheese on top.
- Place it back into the oven until cheese melts.
- Remove oven from tray. Season with little more salt and pepper (if needed). Garnish with fresh chopped parsley.
- Serve immediately.
Video
Notes
- Look for longer and fairly wider sweet potatoes. It’s better. Choose same sized sweet potatoes for this recipe. It’ll cook even and better. Leave out the smaller round ones or ones that are thick in the middle and thin on the edges.
- Cut even thickness so they all cook evenly.
- Don’t peel the skin on. These are best enjoyed with those fiber-rich skins. Yes skin is edible and can be eaten, but you don’t have to if you don’t like. Skin will help hold it’s shape fairly better when smashed.
- You can roast the potato rounds in oven until its fork tender then smash, add the seasoning and broil until golden brown and edges turn crispy. I recommend steaming (boiling) method, boiling makes them tender and creamier with better caramelization. The texture is so much better.
- Use back of the fork for smashing. Try to smash it as gentle as you can. Don’t worry if the skin splits, try to be gentle while mashing and push back together into rounds even if it splits.
- Keep them plain or season with whatever spices-herbs and seasoning you want.
- For a kick add crushed red pepper flakes or cayenne pepper to taste.
- This recipe uses all three herbs – fresh parsley, dried rosemary and dried thyme. Choose whichever is your favorite herb.
- Jo’s Recommendation – don’t skip rosemary. Butter-garlic-rosemary flavors are BOMB!
- Parmesan cheese is optional but highly recommended. It balances the sweetness of sweet potatoes.
Nutrition
Calories: 218kcalCarbohydrates: 24gProtein: 3gFat: 13gSaturated Fat: 6gCholesterol: 24mgSodium: 178mgPotassium: 390mgFiber: 3gSugar: 5gVitamin A: 16421IUVitamin C: 6mgCalcium: 70mgIron: 1mg
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