Description
This Smashed Sweet Potatoes recipe features tender sweet potato quarters that are boiled or pressure cooked, then smashed, seasoned, and baked until golden and crispy.
Ingredients
Scale
- 4 medium sweet potatoes, quartered
- 2 tablespoons butter, melted
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 tablespoons parmesan cheese, grated
- Fresh thyme, chopped (for garnish)
Instructions
- Cook the sweet potatoes on the stove or in the instant pot. For stovetop, place quartered sweet potatoes in a large pot of salted water. Cover with water and boil over high heat, then reduce heat, cover, and simmer until tender, about 18-20 minutes. For instant pot, add sweet potatoes and 3-4 cups of water with a pinch of salt. Seal lid and set to Manual pressure for 8 minutes. Release pressure when done.
- Set your oven to 400°F (200°C) to prepare for baking.
- Drain the cooked sweet potatoes in a colander. Place on a large baking sheet. Use a fork to flatten each quarter into a ½-inch thick disc.
- In a small bowl, mix melted butter with paprika, Italian seasoning, garlic powder, salt, and pepper until smooth. Brush this mixture over each smashed potato disc.
- Bake the seasoned sweet potatoes in the oven for 25-30 minutes until golden brown and crisp. Broil on high for an additional 5 minutes for extra crispiness, watching closely to prevent burning.
- Remove from the oven, sprinkle grated parmesan cheese and chopped fresh thyme over the top. Serve warm.
Notes
- This dish makes a flavorful and comforting side perfect for any meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Crispy Baked Smashed Sweet Potatoes, Sweet Potatoes, Side Dish