Smashed Sweet Potatoes
User Reviews
5
Smashed Sweet Potatoes
Description
This recipe begins by boiling unpeeled sweet potato rounds until fork tender. After draining, the rounds are placed on oiled baking sheets where they are carefully smashed flat but kept in one piece. A butter mixture containing melted butter, Italian seasoning, grated garlic, black pepper, crushed red pepper flakes, and salt is then poured over the smashed potatoes and turned to coat evenly.
Grated Parmesan cheese is sprinkled over the potatoes before baking them at 450°F. The high temperature helps crisp the edges and melt the cheese to form a golden crust. Rotating the pans midway ensures even cooking. The final dish has a contrast of tender inside and crispy, flavorful exterior, enhanced by the herb and garlic butter and salty Parmesan.
These smashed sweet potatoes make a tasty side dish with both soft and crisp textures and a savory, slightly spicy flavor profile. Thinner sweet potatoes are recommended for ease of cutting and handling.
Ingredients
- olive oil as needed, for pans
- 4 sweet potato scrubbed, cut into 1-inch-thick rounds, long
- 2 ¼ teaspoons salt divided
- 3 tablespoons butter melted
- 2 teaspoons Italian seasoning
- 2 garlic grated, cloves
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- ¼ cup Parmesan Cheese grated
Instructions
- Preheat oven to 450˚F. Brush 2 large rimmed baking sheets with a thin layer of olive oil. Set aside.
- Add sweet potatoes to a large pot, then cover with cold water by 1 inch. Add 2 teaspoons salt and bring to a boil. Once the potatoes reach a boil, cook for 5 minutes, or until fork tender. Drain and place on the prepared baking sheet.
- In a small bowl, combine butter, remaining salt, Italian seasoning, garlic, black pepper and crushed red pepper.
- Pour butter mixture over the potatoes and turn to evenly coat. Use the bottom of a cup to smash the potatoes carefully.
- Sprinkle cheese on top of the potatoes and bake for 30 minutes, rotating the pans from top to bottom and front to back halfway through cooking time.
- Remove from oven and let cool slightly before serving.
Notes
- Choose thinner sweet potatoes for easier handling and slicing to 1-inch thick rounds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 299mg | 12% |
| Potassium | 533mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 21623IU | 432% |
| Vitamin C | 4mg | 4% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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