Smashed Cheesy Sweet Potatoes

Written By Mia Vaughnes

INGREDIENTS

  • 2 large sweet potatoes

  • 1/4 cup unsalted butter, melted

  • 2 cloves garlic, minced

  • 1/2 teaspoon fresh thyme, chopped

  • 1/2 teaspoon smoked paprika

  • Salt and freshly ground black pepper, to taste

  • ½ cup grated Parmesan cheese

  • Fresh parsley, chopped (for garnish)

INSTRUCTIONS

  • Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • Peel the sweet potatoes and cut them into 1-inch thick rounds (or smaller chunks).

  • Place the sweet potato rounds in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for about 15 minutes, until they are just tender. Avoid overcooking to maintain their structure. Drain and let them sit briefly to evaporate excess moisture.

  • Arrange the sweet potato rounds on the prepared baking sheet, ensuring they are not touching. Using the bottom of a glass or a flat utensil, gently press down on each round to flatten them to about ½ inch thickness.

  • In a bowl, combine the melted butter, minced garlic, chopped thyme, smoked paprika, salt, and pepper. Brush this mixture generously over each smashed sweet potato.

  • Sprinkle grated Parmesan cheese over each piece.

  • Place the baking sheet in the preheated oven and roast for 20–25 minutes, or until the edges are crispy and golden. Monitor closely to prevent burning.

  • Remove from the oven and garnish with freshly chopped parsley. Serve warm.

SERVING SUGGESTIONS

These crispy smashed sweet potatoes make an excellent appetizer or side dish. Their combination of crispy edges, creamy centers, and savory seasoning is sure to be a crowd-pleaser.

Mia Vaughnes
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