Description
These Garlic Butter Smashed Sweet Potatoes are a flavorful and crispy side dish perfect for any meal. Boiled until tender, then smashed and topped with garlic butter, fresh parsley, and Parmesan cheese before baking to golden perfection.
Ingredients
Scale
Sweet Potatoes
- 4 large sweet potatoes
Garlic Butter Topping
- 1 tablespoon olive oil
- 1/4 cup butter (melted)
- 4 cloves fresh garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- 1/4 cup fresh grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Boil Sweet Potatoes: Trim the ends off the sweet potatoes, then cut each potato into 2-inch thick rounds. Place the potatoes in a large pot of water and heat over high heat until boiling. Boil the sweet potatoes until fork-tender in the center, about 20-25 minutes.
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the smashed potatoes.
- Smash Potatoes: Drain the sweet potatoes and place them on a large baking sheet brushed with 1 tablespoon olive oil. Use a fork to gently smash each potato round to flatten slightly but keep intact.
- Prepare Garlic Butter Mixture: In a small bowl, combine the melted butter, minced garlic, and chopped parsley. Spoon this aromatic mixture evenly over the smashed sweet potatoes. Then sprinkle salt, pepper, and grated Parmesan cheese on top.
- Bake Potatoes: Bake the potatoes in the preheated oven for 15-18 minutes until the bottoms are golden brown and crispy.
- Cool and Serve: Allow the potatoes to cool slightly before serving to let the flavors meld and to avoid burning.
Notes
- For extra crispiness, you can broil the potatoes for 1-2 minutes at the end of baking but watch closely to prevent burning.
- Use fresh garlic for the best flavor; garlic powder can be substituted in a pinch but will alter taste slightly.
- Parsley can be replaced with fresh thyme or rosemary for a different herb flavor.
- To make this dish vegan, substitute butter with olive oil or a plant-based butter alternative and omit Parmesan or use a vegan cheese.
- Leftover smashed sweet potatoes can be refrigerated for up to 3 days and reheated in the oven to restore crispness.
