Smashed Sweet Potatoes
User Reviews
4.7
18 reviews
Excellent
Smashed Sweet Potatoes
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Crispy Smashed Sweet Potatoes drizzled with brown butter, maple syrup, cinnamon and topped with toasted marshmallows. If you love sweet potato casserole, you will love this easy side dish!
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Ingredients
- 3 medium sweet potatoes*
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 cup candied pecans or pecans, optional
- Flaky sea salt, to taste
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 450 degrees F. Grease a large baking sheet with nonstick cooking spray and set aside.
- With a sharp knife, cut the potatoes into thick slices, about 1 1/2-inch thick.
- Bring a large pot of water to boil. Gently place the sweet potatoes in the boiling water and cook until fork tender, about 15 to 20 minutes. Drain well.
- Place the potatoes on the prepared baking sheet and use a fork to lightly smash each piece. Don’t press too hard or they will break apart. You can also use a bottom of a glass and press down. Try to keep them in one piece.
- Drizzle the olive oil evenly over the smashed potatoes. Place the sheet in the oven and roast for 25 to 30 minutes, or until golden and crispy.
- While the potatoes are roasting, brown the butter. In a small skillet, melt the butter over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a small bowl. Add the maple syrup and cinnamon. Stir until combined.
- When the potatoes are crispy, remove the pan from the oven. Turn the oven to broil.
- Use a spoon to drizzle the brown butter mixture evenly over the smashed potatoes. Sprinkle the pecans on top and sprinkle with a little flaky sea salt. Place the mini marshmallows on top and place the baking sheet back in the oven. Broil just until the marshmallows are browned, about 1 to 2 minutes. Don’t walk away, watch them closely.
- Remove from the oven and serve warm.
Notes
- Look for long, medium size sweet potatoes, not large fat ones. It will make them easier to smash. I don’t peel the potatoes because the skin makes them extra crispy.
Nutrition Information
Show Details
Calories
253kcal
(13%)
Carbohydrates
32g
(11%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
70mg
(3%)
Potassium
408mg
(12%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
16209IU
(324%)
Vitamin C
3mg
(3%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 70mg | 3% |
| Potassium | 408mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 16209IU | 324% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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