Smashed Sweet Potatoes
Sliced, smashed, drizzled with butter, sprinkled with herbs and spices, and then topped with Parmesan, these smashed sweet potatoes are perfection.
Servings: 4
Ingredients
- 1 pound small, narrow sweet potatoes
- 1 tablespoon olive oil divided
- 2 tablespoons butter melted
- 1 teaspoon finely minced fresh rosemary
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon granulated garlic or garlic powder
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoons chopped fresh Italian parsley
Instructions
- Preheat the oven to 425°F. Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes, then drain. Coat a baking sheet with a teaspoon of olive oil and set aside.
- Use tongs to transfer the hot potatoes to a cutting board. Carefully cut each potato into 1-inch thick slices. Transfer the sliced potatoes to the oiled baking sheet.
- Use the back of a heavy measuring cup to gently smash each potato. (They should be about ½-inch thick.) Melt the butter and drizzle it over the potato slices. Generously season the smashed potatoes with rosemary, salt, pepper, and garlic.
- Roast for 20 minutes, until browned and crispy on the edges. Remove from the oven, and top with Parmesan cheese. Roast for an additional 5-10 minutes to melt the cheese.
- Remove from the oven and sprinkle generously with parsley. Serve warm.
Nutrition
Calories: 219kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 635mg | Potassium: 532mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21744IU | Vitamin C: 5mg | Calcium: 148mg | Iron: 1mg