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The ordinary sweet potato becomes something magical in this well-balanced dish. You'll get sweet potatoes with crunchy outer edges and soft centers, topped with garlicky butter and rich Parmesan. I've tried tons of sweet potato dishes, but this one wins hands down at my house every time.
I've kept these smashed sweet potatoes in my cooking lineup after seeing guests nearly fight each other for the last piece. When you mix garlic butter with Parmesan on sweet potatoes, they become downright addictive.
Picking Your Ingredients
- Sweet potatoes: Go for ones that feel hard and look smooth, all about the same size so they cook evenly
- Butter: Try European butter for extra richness and better color
- Fresh garlic: Pick bulbs that feel heavy and have tight cloves
- Parmesan cheese: Fresh grated from a block melts better and tastes way better
- Parsley: Look for bunches with bright green, perky leaves for best flavor
Making Awesome Smashed Potatoes
- Getting Ready:
- Put your oven rack about 6 inches from the broiler. Turn broiler on high. Get everything ready before you start - your pot, baking sheet, and something to smash potatoes with. Being ready makes cooking easier.
- Prepping Sweet Potatoes:
- Rinse sweet potatoes under cool water. Cut them into chunks about 1½ inches big. Make sure they're all similar size so they cook the same. Cut away any bad spots.
- Basic Cooking:
- Get a big pot of cold water, add a tablespoon of salt. Throw in your potato chunks and bring it to a boil. Turn down the heat a bit. Start checking them with a fork after 20 minutes. You want them soft but still holding together.
- How to Smash:
- After draining, put potatoes on an oiled baking sheet with space between them. Use a fork or masher to push down firmly. Don't crush them completely - just make a rough surface. Those bumpy parts will get super crispy.
- Adding Flavor:
- Mix melted butter with crushed garlic and chopped parsley. Pour this tasty mix over each potato, making sure it gets into all the nooks. Add plenty of kosher salt and fresh black pepper.
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My grandma from Italy always told me to finish with the best Parmesan you can get your hands on. She said that's what turns plain veggies into something you'll remember.
Tasty Serving Ideas
Show off these golden beauties on a wooden board with some fresh herbs sprinkled on top. They go great with grilled steak, roast chicken, or as part of a veggie meal. For something extra, serve some sour cream or garlic mayo on the side.
Fun Variations
Try switching up the cheese - feta or blue cheese work well too. Add some red pepper flakes if you like heat, or drizzle with honey for extra sweetness. You can also mix different herbs like rosemary or thyme into your garlic butter.
Keeping Leftovers
Put any extras in a sealed container and they'll last about 3 days. Warm them up in a hot oven to get them crispy again. Don't use the microwave - it'll make them mushy. They taste best fresh out of the oven though.
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These smashed sweet potatoes are comfort food at its best. The natural sweetness of the potatoes mixed with savory garlic butter and salty Parmesan makes a side dish you can't resist. They've become a regular in my kitchen. It just goes to show that basic ingredients, when you cook them with care, can make the most unforgettable food.
Frequently Asked Questions
- → Should I boil or roast the sweet potatoes first?
- Boiling is the go-to since it brings out the sweetness, but roasting works fine too!
- → How can I keep them from falling apart when smashing?
- Be gentle with your fork and don’t press too hard. Keep the pressure light to keep them intact.
- → Can I prep these beforehand?
- Sure, cook them ahead of time and wait to smash and broil until just before serving.
- → Which sweet potatoes work best for this?
- Bigger, longer ones make the best smashable slices. Go for the wide ones for more surface!
- → How do I know the sweet potatoes are ready after broiling?
- The tops should be crisp and golden, which usually takes about 15 minutes under high heat.