Smashed Sweet Potato Recipe

5 from 93 votes

Crispy smashed sweet potatoes boiled, flattened, and roasted with Parmesan, garlic, and Italian seasoning. An easy savory side with crispy edges and soft centers.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

Olive oil as needed, for pans
4 long sweet potatoes scrubbed, cut into 1-inch-thick rounds
2 ¼ teaspoons salt divided
3 tablespoons melted butter
2 teaspoons Italian seasoning
2 garlic cloves grated
½ teaspoon black pepper
¼ teaspoon crushed red pepper
¼ cup Grated Parmesan cheese

Instructions

Preheat oven to 450˚F. Brush 2 large rimmed baking sheets with a thin layer of olive oil. Set aside.
Add sweet potatoes to a large pot, then cover with cold water by 1 inch. Add 2 teaspoons salt and bring to a boil. Once the potatoes reach a boil, cook for 5 minutes, or until fork-tender. Drain and place on the prepared baking sheet.
In a small bowl, combine butter, remaining salt, Italian seasoning, garlic, black pepper, and crushed red pepper.
Pour butter mixture over the potatoes and turn to evenly coat. Use the bottom of a cup to smash the potatoes carefully.
Sprinkle cheese on top of the potatoes and bake for 30 minutes, rotating the pans from top to bottom and front to back halfway through cooking time.
Remove from oven and let cool slightly before serving.

Video

Notes

My Top Tip: Let the potatoes drain well. Give the rounds a few minutes for the steam to escape before adding the butter. Excess water makes it harder to get crispy smashed sweet potatoes.

Storage: Store any leftovers in an airtight container in the fridge for 4–5 days. Reheat in the oven at 375ºF until warmed through, about 10–15 minutes. They won't be as crispy as when they're fresh, but they'll still be good!

Nutrition

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