Garlic Butter Smashed Sweet Potatoes With Parmesan (2024)

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BY Karina | 57 Comments

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Garlic Butter Smashed Sweet Potatoes With Parmesan cheese are crispy and buttery on the outside, while soft and sweet on the inside, making for one of the best sweet potatoes dishes you’ve ever tried!

Move over mashed sweet potatoes! These smashed sweet potatoes, sweet and tender on the inside with crispy outer edges, are our new favourite side dish. An incredible side dish to go with your garlic herb roast chicken or garlic roast turkey!

This no-fail crispy sweet potato dish came to me after roasting our Crispy Garlic Butter Parmesan Smashed Potatoes. Normally, sweet potatoes are roasted in the oven either cubed (like our classic roasted sweet potatoes), or in halves (like these cheesy garlic sweet potatoes). However, smashing them takes them to a whole other level!

Since sweet potatoes have such a different texture to normal potatoes, I tried and tested these smashed potatoes before posting the recipe to ensure you have the greatest success.

These are INSANELY delicious.

HOW TO MAKE SMASHED SWEET POTATOES

In testing these, I tried two different methods.

1. Baking them first until fork tender, smashing on the same tray (less washing up — lazy person confession), and roasting to crispy perfection.

2. Boiling them first, draining each piece, then placingthem on a tray, smashing, and baking to crisp perfection.

Either way, you can’t go wrong. Personally, I prefer the boil method first, as they seem to almost caramelise in their own natural sweetness while boiling before baking.

I also found gently smashing them a fork was much easier than using a potato masher. A potato masher can mash and destroy the potatoes. You may have to mould them a little into shape after smashing them, because they are much softer than the average potato.

MORE SWEET POTATO RECIPES:

Mashed sweet potatoes
Twice Baked Chicken Fajita Sweet Potatoes
Sweet Potato Casserole

Garlic Butter Smashed Sweet Potatoes With Parmesan Cheese

Author: Karina

Garlic Butter Smashed Sweet Potatoes With Parmesan Cheese are crispy and buttery on the outside, while soft and sweet on the inside, making way for one of the best ways to eat a sweet potato!

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Serves: 12 pieces

Ingredients

Sweet Potatoes:

▢ 4 medium sweet potatoes (or 3 large sweet potatoes)*
▢ A light spray of olive oil
▢ 3 tablespoons melted butter
▢ 4 cloves garlic , crushed
▢ 1 tablespoon fresh chopped parsley
▢ Kosher Salt and Black Pepper to taste
▢ 2 tablespoons Parmesan Cheese

Instructions

Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1 1/2 - inch pieces).

Boil Method:

Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well.

Roast Method:

Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands.

Smash:

Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).
Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.

To Serve:

Season with a little extra salt and parsley, and serve immediately.

Notes

*Look for long sweet potatoes that are fairly wide in diameter. I found the fatter, the better (larger smashed sweet potato pieces)
**I prefer the boil method first, as they seem to almost caramelise in their own natural sweetness, before baking. But either method works.

Nutrition

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Comments

Christine Gage says
May 31, 2023 at 4:36 am

Made these for a quick tea after a long day at work. They were easy to make and really tasty. My husband did the boiling and chopping so they may have been a bit chunky. But the potato masher sorted that. Lovely crispy skins. I could just eat loads but now we are wondering what to serve them with.
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