Smashed Sweet Potatoes with Garlic Butter – Yummy baked sweet potato slices that are smashed and covered in garlic butter. A perfect side dish for any meal!
I absolutely love cooking for a crowd. Nothing makes me happier than a house full of hungry people and a list of foods to make for my guests. I usually use these moments to try out big recipes that are too much for weeknight meals but perfect for larges groups of people. I love it!
So when my dad, aunt, and grandma came to town last weekend, I was so excited to have everyone over to our place for a fun Sunday get-together. There was a total of 12 people to feed, so I had a busy day ahead of me. And I was so excited for it!
I made some pulled pork, this cilantro lime rice, black beans, and a brand new recipe…smashed sweet potatoes with garlic butter. Mmmm garlic. Mmmmmmm butter.
Have you guys ever had original smashed potatoes before? It’s made with small red potatoes. You boil them until fork-tender, place them on a baking sheet, smash them with a fork and then bake until crispy.
I love this recipe from Pioneer Woman. I make it all the time at home. But my dad is on a low-carb diet so I wanted to make a side that he could eat. So I made them with sweet potatoes instead.
And holy moly were they delicious! They don’t get quite as crispy as the red potatoes version but, honestly, I didn’t even miss it. The texture of the sweet potatoes get so creamy and smooth from being baked for so long.
The skin gets crispy enough to hold each round together into a perfect portion of smashed sweet potato-goodness. I love this new way to cook sweet potatoes!
And the garlic butter?! Do I really need to talk about the garlic butter???? Okay just for a second because, come on, it basically speaks for itself.
The garlic butter works so well with normal potatoes but I have never tried it on sweet potatoes before. Man, was I missing out! Sweet potato has tons of flavor on its own so when you add the garlic butter, it only enhances that flavor. Sometimes garlic has the tendency to overpower other flavors. But not with sweet potato. They work together magnificently.
And in case that wasn’t enough convincing…my little nieces do not like sweet potatoes. But even they ate these! I didn’t even have to bribe them with dessert!
These are so simple to make so I know you can handle these. But just in case you need some tips, here they are:
- When selecting your sweet potatoes, make sure you pick out potatoes that are uniformly round and about the same size. That way, when you slice them, they will be perfect circles. They will also cook evenly when their all the same size.
- Sweet potatoes are very delicate so be careful when you smash them with your fork. I used a little too much pressure on a few of my sweet potato rounds so they broken apart. But fear not! Just use your forks to form them into a circle again. When they bake for the second time, they’ll bind back together.
- The garlic butter mixture is veeeeery potent. So you don’t need to use a lot of it per round. Max 1/4 teaspoon each! Spoon a little on each round and then use the back of your spoon to spread it around.
These make an awesome accompaniment to any meal. And especially for Thanksgiving! And speaking of Thanksgiving…it’s quickly approaching!!! What are you most looking forward to about this holiday? Let me know if the comments below!
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Smashed Sweet Potatoes with Garlic Butter
- 4 medium sweet potatoes
- 2 tablespoons extra virgin olive oil
- salt and pepper (to taste)
- 1 tablespoon fresh parsley chopped
- 3 tablespoon butter melted
- 3 cloves garlic minced
- 1/4 cup Parmesan cheese shredded or grated
- Preheat oven to 400 degrees. Cut off the ends of the sweet potatoes. Slice sweet potatoes into 4-6 thick slices and place on two baking sheets.
- Brush olive oil on each slice. Sprinkle with salt and pepper. Place both baking sheets into a preheated oven and bake for 35-40 minutes until soft. Make sure to rotate the sheets halfway through baking so that they bake evenly.
- While the potatoes are baking, mix melted butter, chopped parsley, and garlic in a small bowl with a spoon. Set aside.
- Once the potatoes are cooked through, remove baking sheets from the oven. Using two forks smash the sweet potato down so that it mashes and flattens. If you break the shape of the round, just reshape it into a circle with your forks.
- Spoon a small amount of the butter mixture onto each round and spread with the back of the spoon. Do not add too much; the garlic packs lots of flavor so you only need a small amount of the mixture per round, about 1/4 teaspoon. Place buttered rounds back into the oven for 15 more minutes, or until skins get crispy.
- Once the rounds have crisped up, remove from oven and immediately sprinkle shredded/grated Parmesan on top. Let them cool for 5 minutes and then serve.