Description
This Smashed Sweet Potatoes recipe features tender sweet potato quarters that are boiled until soft, smashed into discs, seasoned with a flavorful blend of butter, paprika, Italian seasoning, garlic powder, salt, and pepper, then baked until golden brown and crispy. Finished with grated parmesan cheese and fresh thyme, this dish is a perfect side offering a crispy exterior with a soft, flavorful inside.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes, quartered
Seasoning & Topping
- 2 tablespoons butter, melted
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 tablespoons parmesan cheese, grated
- Fresh thyme, chopped
Instructions
- Pre-cook the sweet potatoes: You can cook the sweet potatoes on the stove or in the instant pot. To cook on the stove: Place quartered sweet potatoes in a large pot of salted water, covering them by about one inch. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until tender, about 18-20 minutes. To cook in the instant pot: Add sweet potatoes and 3-4 cups of water with a little salt. Seal the lid, set steam release to sealed, and cook on Manual pressure for 8 minutes. Use quick release or natural release when done.
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the smashed potatoes.
- Drain and smash the potatoes: Drain the cooked sweet potatoes in a colander and arrange them evenly spaced on a baking sheet. Use a fork to gently flatten each potato quarter into approximately ½-inch thick discs.
- Prepare and apply seasoning: In a small bowl, mix melted butter, paprika, Italian seasoning, garlic powder, salt, and black pepper until smooth. Brush this seasoning mixture evenly over each smashed sweet potato disc.
- Bake the sweet potatoes: Bake in the preheated oven until the edges are golden brown and crispy, about 25-30 minutes. For extra crispiness, you can broil on high for an additional 5 minutes, monitoring closely to avoid burning.
- Finish and serve: Sprinkle the baked smashed sweet potatoes with grated parmesan cheese and chopped fresh thyme before serving. Enjoy warm as a delicious side dish.
Notes
- How to store: Store any leftover smashed sweet potatoes in an airtight container in the refrigerator for 3-4 days.
- How to reheat: To re-crisp the exterior, reheat leftovers in the air fryer or oven at 400°F for 5-7 minutes until heated through.
- How to freeze: Freeze leftovers by first placing them on a sheet pan, freezing until firm, then transferring to a freezer-safe container. Store frozen for 2-3 months.
Nutrition
- Serving Size: 1/6 recipe (approx. 120g)
- Calories: 160 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3.5 g
- Protein: 3 g
- Cholesterol: 15 mg
