Smashed Sweet Potatoes with Garlic Butter
Sweet potatoes are often relegated to soft casseroles, but smashing them increases the surface area for browning. It turns a soft vegetable into something with actual texture that holds up to savory toppings without turning into mush.
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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.
Notes
If potato sticks to glass, place parchment paper between glass and potato. For more color, broil 1-2 minutes but watch closely to prevent burning.
Tried this recipe?Leave a comment below & let me know!