5.0 from 111 votes
Smashed Sweet Potatoes Recipe
These easy-to-make smashed sweet potatoes are the perfect sweet and savory side dish for a weekend supper or Thanksgiving dinner. The outsides are crispy and the insides are soft and melt in your mouth -- this is sweet potato heaven!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 servings
Calories: 366 kcal
Course:
Side Dish
Cuisine:
North American
Ingredients
- 3 sweet potatoes about 1 lb each
- ½ cup butter
- 2 cloves garlic very finely minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon EACH: cayenne, salt, and pepper
- ½ cup grated Parmesan cheese optional
- fresh thyme for serving
Smoky Pecans
- 1 tablespoon butter
- 1 cup pecans coarsely chopped
- ½ teaspoon smoked paprika
- ¼ teaspoon EACH: sea salt, black pepper, and cayenne
Instructions
- Preheat your oven to 400 Fahrenheit. Line a baking sheet with parchment paper. Cut the sweet potatoes into 1 ½ inch rounds. You'll get about 6 per sweet potato.
- Bring a large pot of water to a boil over high heat. Add the sweet potatoes and boil them for 15 minutes, until they can be pierced with a fork but are not mushy. When they've finished cooking, remove them from the pot and place them on the baking sheet.
- While the sweet potatoes are boiling, make the smoky pecans. Melt the 1 tablespoon of butter in a small pan over medium heat. Mix in the pecans, smoked paprika, sea salt, black pepper, and cayenne and then let them toast, stirring occasionally, for 3-4 minutes, until they are fragrant.
- While the pecans are toasting, make the herb and garlic butter. Melt butter in a small pan and add the garlic, Italian seasoning, cayenne, salt, and pepper and let the garlic cook for 1 minute.
- Carefully smash the sweet potatoes using a fork. It works best to stab the centers a few times and then use the fork to push the sweet potatoes down around the edges of the circles. Drizzle the herb and garlic butter over the sweet potatoes.
- Roast the smashed sweet potatoes for 20 minutes then turn your oven to broil. If you're using the parmesan cheese, sprinkle it over the sweet potatoes. Return the sweet potatoes to the oven and broil for 5 minutes - until the tops start to get crispy. Serve the smashed sweet potatoes with the smoky pecans and some thyme over the top.
Cup of Yum
Nutrition Information
Serving
1 serving = ⅙ of the recipe
Calories
366kcal
(18%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Cholesterol
45mg
(15%)
Sodium
257mg
(11%)
Potassium
456mg
(13%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
16123IU
(322%)
Vitamin C
3mg
(3%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 366
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 366kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 45mg | 15% |
| Sodium | 257mg | 11% |
| Potassium | 456mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 16123IU | 322% |
| Vitamin C | 3mg | 3% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.