Garlic Parmesan Smashed Sweet Potatoes
Sweet potato rounds are boiled until tender, smashed and roasted, then brushed with garlic parsley butter and finished with Parmesan under the broiler.
Servings: 12 sweet potato rounds
Calories: 165kcal
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
Serving: 2smashed sweet potatoes | Calories: 165kcal