Description
This Smashed Sweet Potatoes recipe features tender sweet potato quarters that are boiled or pressure cooked, then smashed, seasoned, and baked until golden and crispy. Finished with melted butter, savory spices, parmesan cheese, and fresh thyme, this dish makes a flavorful and comforting side perfect for any meal.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes, quartered
Seasoning & Toppings
- 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 (for garnish)
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. The potatoes should be covered by about one inch of water. 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 pinch of salt. Seal the lid and set to Manual pressure for 8 minutes. Once done, quick release the pressure or wait until the steam releases naturally.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Drain and smash the potatoes: Drain the cooked sweet potatoes in a colander. Place them evenly spaced on a large baking sheet. Use a fork to gently flatten each potato quarter into approximately a ½-inch thick disc.
- Prepare the seasoning mixture: In a small bowl, mix melted butter with paprika, Italian seasoning, garlic powder, salt, and pepper until smooth. Brush this seasoning mixture evenly over each smashed potato disc.
- Bake until crispy: Bake the seasoned sweet potatoes in the preheated oven for 25-30 minutes until golden brown and crisp. For extra crispiness, optionally broil on high for an additional 5 minutes while keeping a close watch to prevent burning.
- Finish and serve: Remove the potatoes from the oven, sprinkle grated parmesan cheese and chopped fresh thyme over the top. Serve warm as a delicious side dish.
Notes
- Storage: Place any leftover smashed sweet potatoes in an airtight container and refrigerate for 3-4 days.
- Reheating: To crisp up the outside again, reheat leftovers in an air fryer or oven at 400°F for 5-7 minutes until heated through.
- Freezing: Freeze leftovers by first placing them on a sheet pan until frozen solid, then transfer to a freezer-safe container and store for 2-3 months.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of recipe)
- Calories: 160
- Sugar: 7g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 12mg
