Smashed Sweet Potatoes (Print Version)
# Ingredients:
→ Sweet Potato Layer
01 -
4 medium or 3 large sweet potatoes, ideally fat and round to make smashing easier
02 -
Spray of light olive oil for a crisp, golden finish
→ Garlic Butter Drizzle
03 -
3 tablespoons of butter, melted to a golden hue
04 -
4 garlic cloves, finely smashed or minced
05 -
1 tablespoon of parsley, chopped nice and small
06 -
Freshly ground black pepper and kosher salt, added to your taste
07 -
2 tablespoons of grated Parmesan cheese, fresh is best
# Instructions:
01 -
Turn your oven up to high broil. In the meantime, chop off the ends of your sweet potatoes and quarter them generously into roughly 1 1/2-inch pieces.
02 -
If boiling for sweeter caramelized edges: Cover your potato chunks in salted water, bring them to a boil, and simmer with a lid for 20 to 25 minutes until they're just tender enough. Prefer roasting? Bake the pieces for about 25 to 30 minutes until soft. Let them cool enough to handle.
03 -
Spray a baking sheet lightly with oil. Line up the softened sweet potatoes, and use a fork to squash each piece down. Don’t press too much—you want them to hold together.
04 -
In a small bowl, stir together the golden butter, mashed-up garlic, and chopped parsley. Pour this flavorful mix over every smashed potato. Sprinkle some salt and pepper, then spray everything with a touch of olive oil.
05 -
Broil your potatoes until they’re golden-brown and crispy, roughly 15 minutes. Pull them out, top them with grated Parmesan, and pop them back in until the cheese just melts.
06 -
Right before serving, scatter a bit more parsley and salt on top. These spuds are best when enjoyed hot—crispy on the outside, meltingly soft inside.
# Notes:
01 -
Go for rounder, wider sweet potatoes to maximize crisp edges after smashing.
02 -
Boiling first helps the natural sugars caramelize before they're broiled.
03 -
You can boil and smash the potatoes in advance, then broil them just before you’re ready to serve.