Garlic Parmesan Smashed Sweet Potatoes
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These garlic Parmesan smashed sweet potatoes are boiled until tender, smashed, roasted at high heat, and finished with garlic parsley butter and Parmesan. The centers stay soft while the edges brown in the oven, giving them more texture than mashed potatoes.
- If you like this style of potato, I also have smashed sweet potatoes with a marshmallow holiday topping, crispy smashed potatoes made with regular potatoes and soaked in butter, and cranberry Brie smashed potatoes for another holiday fall flavored option.
Ingredients
I used three medium sweet potatoes, about one pound total, and got roughly four thick rounds from each potato for 12 smashed sweet potato rounds.
- 3 medium sweet potatoes, about 1 pound total – Leave the skins on and cut into approximately 1½-inch rounds.
- 2 tablespoons olive oil
- 3 tablespoons butter, melted
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- 2 tablespoons grated Parmesan cheese
- Nonstick cooking spray
How to Make Garlic Parmesan Smashed Sweet Potatoes
Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
Wash the sweet potatoes and slice them, leaving the skins on, into approximately 1½-inch-thick rounds.
Place the sweet potato rounds in a large pot of water and bring to a boil. Cook for 20-25 minutes, just until a fork slides easily into the potato. They should be tender enough to smash but still firm enough to transfer to the baking sheet without falling apart. Drain well.
Preheat the oven to 450°F.
Place the sweet potato rounds cut-side down on the prepared baking sheet. Before smashing, use a knife to score or cut through the skin around the sides of each round. This gives the skin room to separate instead of holding the potato together when you press it.
Use the bottom of a drinking glass to gently smash each sweet potato round until it is approximately ¾-inch thick. Brush the tops with olive oil and roast for 25-30 minutes.
While the sweet potatoes roast, mix together the melted butter, minced garlic, and chopped parsley.
Remove the baking sheet from the oven. Brush the garlic butter mixture over each sweet potato and season with salt and pepper. Sprinkle the Parmesan cheese over the tops.
Return the potatoes to the oven and broil for 2-3 minutes, watching closely, until the Parmesan begins to brown. Serve hot.
A Savory Sweet Potato Side for Thanksgiving
These garlic Parmesan smashed sweet potatoes are a nice change from the sweeter sweet potato dishes that usually show up at Thanksgiving.
They fit especially well with turkey or ham dinners, and the savory flavor makes them easy to pair with the rest of a traditional holiday plate. Serve them with sausage and cranberry stuffing, fresh green bean casserole, or any of the recipes in my Thanksgiving side dish collection for a full holiday menu.
Garlic Parmesan Smashed Sweet Potatoes
Equipment
- nonstick cooking spray
- Foil
Ingredients
- 3 medium sweet potatoes about 1 pound total, skins left on
- 2 tablespoons olive oil
- 3 tablespoons butter melted
- 4 cloves garlic minced
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese
Instructions
- Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
- Wash the sweet potatoes and slice them, leaving the skins on, into approximately 1½-inch-thick rounds. Three medium sweet potatoes should give you about 12 rounds.
- Place the sweet potatoes in a large pot of water and bring to a boil. Cook for 20-25 minutes, just until a fork slides easily into the potatoes. They should be tender but still hold together well enough to transfer and smash. Drain well.
- Preheat oven to 450°F. Place the sweet potatoes cut-side down on the prepared baking sheet. Use a knife to score or cut through the skin around the sides of each round so the skin can separate when pressed.
- Use the bottom of a drinking glass to gently smash each round to approximately ¾-inch thick. Brush the tops with olive oil. Roast for 25-30 minutes.
- While the potatoes roast, mix together the melted butter, minced garlic, and chopped parsley. Remove the potatoes from the oven and brush the garlic butter mixture over the tops. Season with salt and pepper and sprinkle with Parmesan cheese.
- Broil for 2-3 minutes, watching closely, until the Parmesan begins to brown. Serve hot.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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