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Thanksgiving smashed sweet potatoes with toasted marshmallows and pecans arranged on a serving platter
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Smashed Sweet Potatoes with Marshmallows and Pecans

Crispy smashed sweet potatoes topped with maple cinnamon brown butter, crunchy pecans, coarse salt, and toasted mini marshmallows.
Prep Time10 minutes
Cook Time1 hour
Course: side dish
Cuisine: American
Keyword: sweet potatoes
Servings: 6 servings
Author: Trisha Haas - Salty Side Dish

Ingredients

  • 3 medium sweet potatoes about 1 pound total
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • Coarse sea salt to taste
  • 1/3 cup pecans
  • 1 cup mini marshmallows
  • Nonstick cooking spray

Instructions

  • Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
  • Wash sweet potatoes and slice, leaving the skins on, into approximately 1 1/2-inch-thick rounds. Three sweet potatoes should yield about 12 rounds.
  • Place sweet potato rounds in a large pot and cover with water. Bring to a boil and cook for 20-25 minutes, or until a fork slides easily into the potatoes while the rounds still hold their shape. Drain well.
  • Preheat oven to 450°F.
  • Place sweet potatoes cut-side down on the prepared baking sheet. Use the bottom of a drinking glass to gently smash each round to approximately 3/4-inch thick.
    • Smashing tip: If the cooked sweet potato skin feels tight when you begin smashing, carefully cut through the skin in one or two places along the side of the round before pressing. This gives the soft potato room to spread and helps prevent the glass from suddenly slipping down when the potato collapses.
  • Brush the tops of the sweet potatoes with olive oil. Roast for 25-30 minutes, until the edges and bottoms begin to crisp.
  • While the potatoes finish roasting, heat butter in a small saucepan over medium heat for approximately 3-5 minutes, stirring or swirling frequently, until the butter is foamy with browned specks and has a nutty aroma. Remove from heat.
  • Let the browned butter stand for a minute, then carefully stir in maple syrup. The mixture may bubble when the syrup is added. Stir in cinnamon.
  • Remove sweet potatoes from the oven. Drizzle maple brown butter over each potato and season with coarse sea salt.
  • Top each smashed sweet potato with pecans and mini marshmallows.
  • Broil for 1-2 minutes, watching closely, until the marshmallows are lightly toasted. Remove from oven and serve immediately. BROILERS MOVE QUICKLY, WATCH CLOSELY.

Notes

Serving size: This recipe makes approximately 12 smashed sweet potato rounds, or about 2 rounds per serving for 6 servings.

Nutrition

Serving: 2smashed sweet potato rounds