Description
This Smashed Sweet Potatoes recipe offers a savory, slightly crispy side dish with a tender interior, seasoned with Italian herbs and topped with Parmesan cheese. Perfect for weeknights or special occasions, it combines roasting and smashing techniques to create a rustic, flavorful experience.
Ingredients
Units
Scale
For the Potatoes
- 4 long sweet potatoes, scrubbed, cut into 1-inch-thick rounds
- 2 1/4 teaspoons salt, divided
- Olive oil, as needed, for brushing
For the Seasoning and Topping
- 3 tablespoons melted butter
- 2 teaspoons Italian seasoning
- 2 garlic cloves, grated
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 450°F (232°C). Lightly brush two large rimmed baking sheets with a thin layer of olive oil and set aside.
- Cook the Sweet Potatoes: In a large pot, add the sweet potato rounds and cover with cold water by 1 inch. Stir in 2 teaspoons of salt. Bring to a boil over high heat and cook for about 5 minutes, or until the potatoes are fork-tender. Drain well and transfer the potatoes onto the prepared baking sheets.
- Prepare Seasoning Mixture: In a small bowl, combine melted butter, remaining salt, Italian seasoning, grated garlic, black pepper, and crushed red pepper. Mix well.
- Toss and Smash Potatoes: Drizzle the seasoning mixture over the sweet potatoes. Using the bottom of a cup or glass, gently smash each piece to about ½ inch thickness to create a rustic, smashed shape.
- Bake the Potatoes: Sprinkle grated Parmesan cheese evenly over the smashed sweet potatoes. Bake in the preheated oven for 30 minutes, rotating the pans from top to bottom and front to back halfway through cooking to ensure even crisping.
- Serve: Remove from the oven and allow to cool slightly before serving. These are best enjoyed warm with a crispy exterior and tender, flavorful interior.
Notes
- Tip: To make smashing easier, ensure your sweet potatoes are not too thick and are fork tender after boiling.
- You can substitute Parmesan with other cheeses like Pecorino or Gruyère for variation.
- If you prefer a spicier flavor, increase the crushed red pepper or add a pinch of cayenne pepper.
- For a vegan version, omit the Parmesan or use a dairy-free cheese alternative.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 210 kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
