Smashed Sweet Potatoes (Print Version)
# Ingredients:
→ Sweet Potato Layers
01 -
4 average-sized sweet potatoes (or 3 bigger ones), aim for wide ones that mash well
02 -
Spray with a light coat of olive oil for extra crispiness
→ Buttery Garlic Topping
03 -
3 tablespoons melted butter, cooked until golden brown
04 -
4 cloves of garlic, finely mashed
05 -
1 tablespoon chopped fresh parsley
06 -
Add kosher salt and ground black pepper based on your taste
07 -
2 tablespoons freshly grated Parmesan cheese
# Instructions:
01 -
Turn your oven to high broil. Cut the ends off your sweet potatoes and chop each into thick chunks that are about 1 1/2 inches wide.
02 -
For boiling (best for sweet caramelization): Place potato pieces in salted water, boil covered for 20-25 minutes until soft enough to pierce. For roasting: Bake them for 25-30 minutes until tender. Either way, let them cool so you can handle them comfortably.
03 -
Grease a baking tray with a spray of oil. Arrange the soft sweet potatoes on it and gently press each one with a fork to flatten, being careful not to break them.
04 -
Mix golden butter with garlic and chopped parsley, then spread it over the mashed potatoes. Sprinkle with salt, pepper, and lightly spray with olive oil.
05 -
Broil until the edges crisp up and turn golden, about 15 minutes. Then sprinkle on Parmesan and return to the oven to melt it just right.
06 -
Add a pinch of fresh parsley and a dash of salt right before serving these crunchy-on-the-outside, soft-on-the-inside bites.
# Notes:
01 -
Go for thick sweet potatoes—they mash flatter and get crispier
02 -
Boiling first helps sweet potatoes caramelize nicely before broiling
03 -
You can prepare most of this in advance; just boil and mash ahead, then broil when needed