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
Start by removing any ends from your sweet potatoes.
Cut them into quarters or into 1.5 inch round pieces.
Put the sweet potatoes in a large saucepan and add fresh water (salted) until they cover the potatoes.
Bring to a boil using high heat.
Cook for approximately 25-30 minutes.
You want them fork tender, which means you should be able to insert a fork easily into the sweet potato, but they shouldn’t break apart.
If the sweet potatoes are too tender, you will have difficulty smashing them later; therefore, drain the potatoes before smashing.
Make the Garlic Butter Mixture
While boiling the sweet potatoes, prepare the garlic butter mixture by mixing melted butter, garlic, onion powder, pepper, Parmesan cheese, and salt together in a small mixing bowl or measuring cup.
Mix until well combined.
The cheese may have a clumpy appearance due to being mixed with warm butter; however, it will melt down in the oven.
Smash the Potatoes
Preheat your oven to 425 degrees Fahrenheit.
Spray a large sheet pan(s) with cooking spray or apply a thin layer of oil on the pan.
After draining the sweet potatoes, arrange them on the sheet so that they are spaced apart from each other and do not touch.
You want to create individual pieces for the cooking process.
The next step is to take a heavy bottomed glass (or measuring cup) and press down on each piece of sweet potato to flatten them while keeping them intact.
If the sweet potato sticks to the bottom of the glass, you can put a small square of parchment paper between them to help release them from the glass as you press down.
Top and Roast
Spoon the garlic butter and Parmesan mixture evenly over each flat potato.
Roast in the oven for approximately 15-20 minutes.
After approximately 12 minutes of roasting, keep an eye on the potatoes as you want the cheese to begin browning and have a crust, and for the edges of the potatoes to begin crisping up.
If you would like your cheese to have more colour once they have cooked through, then switch your oven to the broil setting for approximately 1-2 minutes but watch them 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.
