Smashed Sweet Potato Recipe
Crispy smashed sweet potatoes roasted in the oven with savory spices and parmesan cheese, only 10 minutes to prep!
Servings: 6 servings
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
Storage: You can store your leftovers in an airtight container in the fridge for 4-5 days. They won't be as crispy after being reheated, but they'll still be good! Reheat them in the oven at 375˚F until warmed through (about 10-15 minutes). Or, try heating them up in a skillet on the stovetop with a little bit of butter or oil over medium heat until warmed through.
Nutrition
Calories: 222kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 299mg | Potassium: 533mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21623IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 1mg
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