Pin it
Simple sweet potatoes turn into something magical with this well-rounded dish. You'll get sweet potatoes with crispy bits and soft middles, topped with garlicky butter and rich Parmesan. I've tried tons of ways to cook sweet potatoes, and my family always begs for this version now.
I added these sweet potatoes to my go-to recipes after watching guests practically fight for the last one. When you mix butter, garlic and Parmesan with sweet potatoes, they become totally addicting.
Smart Ingredient Picks
- Sweet potatoes: Go for ones that are hard and smooth, all about the same size so they cook evenly
- Butter: Pick the European kind for extra taste and better color
- Fresh garlic: Choose bulbs that feel heavy and have tight cloves
- Parmesan cheese: Freshly grated Parmigiano-Reggiano melts better and tastes amazing
- Parsley: Look for bunches that are bright and crisp for the best flavor
Making Mouthwatering Smashed Potatoes
- Getting Started:
- Put your oven rack about 6 inches from the broiler. Turn broiler to high. Get everything ready before you start - your pot, baking sheet, and something to smash potatoes with. This makes cooking way easier.
- Potato Prep:
- Clean your sweet potatoes well under running water. Cut them into chunks about 1½ inches big. Making them all the same size helps them cook at the same time. Cut off any bad spots.
- Basic Cooking:
- Get a big pot of cold water, add a tablespoon of salt, and put in your potato chunks. Bring it to a boil, then turn it down a bit. Start checking them with a fork after 20 minutes. You want them soft but not mushy.
- Smashing Method:
- After you drain them, spread the chunks on an oily baking sheet with space between them. Push down on each one with a fork or masher. Don't smash them flat - just enough to make some ridges that'll get crispy later.
- Adding Flavor:
- Mix melted butter with crushed garlic and chopped parsley. Pour this evenly over your smashed potatoes so it gets into all the nooks. Sprinkle plenty of kosher salt and fresh black pepper on top.
Pin it
My nonna always told me to finish any dish with the best Parmesan you can afford. She swore this final touch was what turned ordinary veggies into dishes everyone remembered.
Tasty Serving Ideas
Show off these golden treats on a wooden board with fresh herbs scattered around. They go great with grilled steak, roasted chicken, or as part of a veggie meal. Want to make them even better? Serve with a little sour cream or garlic mayo on the side.
Fun Variations to Try
Play around with other cheeses like crumbly feta or strong blue cheese. Add some red pepper flakes if you want heat, or a drizzle of honey for extra sweetness. Try mixing different herbs like rosemary or thyme into your butter mixture.
Keeping Leftovers Fresh
Put any extras in a sealed container and they'll last up to 3 days. When reheating, use a hot oven to get them crispy again. Don't use the microwave or they'll end up soft and soggy. But honestly, they taste best straight from the oven.
Pin it
These smashed sweet potatoes are comfort food that'll make you smile. The natural sweetness of the potatoes mixed with savory garlic butter and salty Parmesan makes a side dish I can't stop making. They show how basic ingredients can turn into something truly special when you give them a little love.
Frequently Asked Questions
- → Is boiling or roasting better before smashing sweet potatoes?
- Boiling works well since it boosts the potato's natural sweetness before crisping, though roasting is a solid option too.
- → How do I avoid breaking the potatoes while smashing?
- Grab a fork and press gently. They're soft, so light pressure keeps them from falling apart.
- → Can I prep these ahead of time?
- Go ahead and boil or roast early, but smash and crisp them right before eating to keep them fresh.
- → What's the best type of sweet potatoes for this?
- Pick big, wide ones for larger pieces. The chunkier, the better for good crispiness.
- → How do I know they're crispy enough?
- Look for a golden, crunchy top, which usually takes around 15 minutes under the broiler.