Ingredients (~6 servings)
- 6 sweet potatoes, peeled
- 6 tbsp butter, melted
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, grated
- 1 1/2 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- Fresh thyme (optional for garnish)
- Oil or cooking spray for the pan
Boil the Sweet Potatoes
Trim the ends off the sweet potatoes and cut them into quarters or ~1 1/2 inch thick rounds.
Place the potatoes in a large pot and cover with salted water. Bring this to a boil over high heat.
Cook for ~25-30 minutes. You are looking for “fork tender” – the fork should slide in easily, but the potato shouldn’t be falling apart.
If they are too soft, they will disintegrate when you try to smash them later; drain them thoroughly in a colander.
Make the Garlic Butter Mixture
While the potatoes boil, combine the melted butter, onion powder, grated garlic, pepper, Parmesan cheese, and salt in a small bowl or measuring cup.
Whisk to combine. The Parmesan might clump slightly in the warm butter – that is fine, it will melt down in the oven.
Smash the Potatoes
Preheat your oven to 425F.
Coat a large baking sheet (or two, depending on size) with cooking spray or a thin layer of oil.
Arrange the drained sweet potato rounds on the sheet giving them room to spread. Use the bottom of a heavy, flat glass or measuring cup to press down on each piece.
Press gently until the potato is flattened but still intact.
If the potato sticks to the bottom of the glass, place a small square of parchment paper between the glass and the potato.
Top and Roast
Spoon the garlic butter and Parmesan mixture evenly over the tops of the smashed potatoes.
Roast in the oven for ~15-20 minutes.
Keep an eye on them after the 12-minute mark. You want the Parmesan to brown and create a crust, and the jagged edges of the potatoes to crisp up.
If you want more color after they are cooked through, switch the oven to broil for ~1-2 minutes, but watch closely as the garlic can burn quickly.
Smashed Sweet Potatoes with Garlic Butter
Ingredients
6 servings
- 6 sweet potatoes peeled
- 6 tbsp butter melted
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic grated
- 1 1/2 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- Fresh thyme optional for garnish
- Oil or cooking spray for the pan
Instructions
- Trim and quarter sweet potatoes or cut into 1 1/2 inch rounds.
- Place in a large pot, cover with salted water, and bring to a boil over high heat.
- Cook for 25-30 minutes until fork tender but not falling apart.
- Drain thoroughly in a colander.
- While potatoes boil, whisk together melted butter, onion powder, grated garlic, pepper, Parmesan cheese, and salt.
- Preheat oven to 425F.
- Coat a large baking sheet with cooking spray or oil.
- Arrange drained sweet potato rounds on the sheet with room to spread.
- Press each piece gently with the bottom of a heavy glass until flattened but intact.
- Spoon garlic butter and Parmesan mixture evenly over the tops.
- Roast for 15-20 minutes until Parmesan browns and edges crisp up.
- Garnish with fresh thyme if desired.
