Get the Recipe: Smashed Sweet Potatoes
Savory and crispy on the outside, melt-in-your-mouth tender on the inside, these smashed sweet potatoes are a delicious side dish! Simply boil sweet potatoes until tender, smash them flat, and bake until golden brown and crispy. Enjoy the natural sweetness and satisfying texture!
Ingredients
- 3 large sweet potatoes, sliced into ½ inch rounds
- ¼ cup melted butter
- 1 tsp sea salt
- 1 tsp black pepper
- chopped herbs
- roasted garlic, to garnish
Instructions
- First, boil the sweet potato rounds for 10 minutes to soften them. Drain and pat dry.
- Preheat the oven to 425 degrees Fahrenheit. Lightly brush a rimmed baking pan with melted butter.
- Place each sweet potato round on the pan. Use the bottom of a glass jar or mug to smash each sweet potato.
- In a small bowl, combine the remaining melted butter, sea salt, black pepper, and chopped herbs. Stir to combine.
- Brush this herb butter over the tops of each potato round.
- Bake for 15 to 20 minutes, or until the potatoes have reached your desired level of crispiness.
- Finally, remove from the oven. If desired, garnish with roasted garlic and more herb butter.
Notes
- Choose large sweet potatoes that are long.
- Wash and dry the potatoes before boiling.
- Cut the sweet potatoes into equal sized, ½ inch slices.
- Use a rimmed baking pan to prevent spillage.
- For extra crispy potatoes, broil for 2 to 3 minutes at the end of the baking time.
- Store leftovers in the fridge for up to 4 days.
Calories: 196kcal, Carbohydrates: 34g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 766mg, Potassium: 581mg, Fiber: 5g, Sugar: 7g, Vitamin A: 24404IU, Vitamin C: 4mg, Calcium: 57mg, Iron: 1mg