Smashed sweet potatoes are oven roasted until crispy on the outside, creamy on the inside and are generously seasoned with fresh garlic, and a blend of herbs. And to add that extra “yum,” we’ve topped them off with a generous sprinkle of Parmesan cheese. The ultimate appetizer for Thanksgiving and Holiday Dinners.
Looking for more potato side dishes? Check out my Brown Butter Mashed Sweet Potatoes and Parmesan Crusted Potatoes!
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If you love your sweet potatoes on the savory side and crave a medley of textures, you’ve hit the jackpot with this recipe! and the best part? They make the perfect holiday dinner appetizer.
Once you’ve tried these parmesan smashed sweet potatoes, it’s hard to resist going back for seconds, and even thirds. Mark my words!
The Best Smashed Sweet Potatoes Recipe
I’m not sure if its just me, but there’s something undeniably irresistible and addictive about smashed potatoes. The moment I tried traditional smashed potatoes, my mind couldn’t help but wander to the idea of trying out a sweet potato twist. It’s essential to note that these aren’t “mashed” sweet potatoes; they’re “smashed” sweet potatoes. I take sweet potatoes, cut them into evenly sliced rounds, give them a gently boiling until tender and then flatten them into thin, disk-like shapes. To elevate their flavor, I brushed them with a garlicky herb butter mixture, add a sprinkle of parmesan cheese, and then let them crisp up in the oven. If that doesn’t make your mouth water, i’m not sure what will.
These smashed sweet potatoes are not just a side dish; they’re the ideal finger-food appetizer for Thanksgiving and holiday dinners. If you’re in search of a unique sweet potato recipe to elevate your Thanksgiving feast or want to add a fresh twist to your holiday dinners, these parmesan sweet potatoes will undoubtedly become a crowd-pleaser among your friends and family. Dip them in my delicious homemade honey mustard sauce and you’ll be hooked.
To give you a personal touch, even my family couldn’t get enough of them, and they’ve ranked among the top dishes i’ve ever created. We literally devoured them in minutes. Plus, another reason for you to try these crispy smashed sweet potatoes is that I tested this recipe three times to ensure that it was perfect just for you!
Why You’ll Love These Smashed Sweet Potatoes
Incredible Texture: Now I know that it is not easy to get sweet potato crispy but these smashed sweet potatoes crisp up perfectly in the oven. The contrast between the crispy outer layer and creamy interior is simply delightful.
Flavorful Seasoning: The combination of fresh garlic and herbs in the butter mixture infuses these potatoes with mouth-waterig flavors. Plus, a generous sprinkle of Parmesan cheese adds an irresistible savory flavor that elevates these sweet potatoes to a whole new level of deliciousness.
Easy to Make: These smashed sweet potatoes are quick and easy to make. They require simple ingredients and easy steps.
Family Favorite: If your family is anything like mine, they’ll quickly become hooked on these sweet potatoes. The speed at which they disappear from the plate is a testament to their deliciousness.
Ingredients for Smashed Sweet Potatoes
- Sweet Potato: The star of the dish. Sweet potatoes bring a natural sweetness. When smashed and roasted, they create an incredible balance of crispy and tender.
- Garlic: Fresh garlic adds a robust, aromatic flavor to the dish. Now who doesn’t like garlic potatoes? Meet me in the comments below.
- Thyme: Thyme adds fresh, earthy and minty notes to the sweet potatoes. It pairs wonderfully especially after roasting.
- Smoked Paprika: Adds a gentle kick of smokiness and mild spiciness to the dish.
- Parsley: Fresh parsley serves as a bright and flavorful garnish.
- Salt & pepper: Enhances the flavor of the dish.
- Unsalted Butter: Serves as the base for the garlicky herb mixture that is brushed onto the sweet potatoes.
Ingredients for Homemade Honey Mustard Dipping Sauce
- Mayonnaise
- Dijon Mustard
- Yellow Mustard
- Honey
- Apple Cider Vinegar
- Salt and Black Pepper
How to Make Smashed Sweet Potatoes
Peel the potatoes then cut them into evenly sized pieces. You can cut them into 1-inch disk-like shape but I prefer to cut them into smaller chunks to ensure that they are finger-food sized.
Boil the Sweet Potatoes
Place the sweet potato pieces in a large pot and cover them with water. Add a teaspoon of salt to the water. Bring the water to a boil for about 15 minutes until the sweet potatoes are knife tender (not fork tender). Make sure to not cook them too soft or that will affect the structure once mashed. Trust me, I tested this recipe three time!
Once the sweet potatoes are tender, drain them in a colander and let them sit for a minute to allow any excess moisture to evaporate.
Smash the Sweet Potatoes
Line a baking sheet with parchment paper (do not skip this), then place the cooked sweet potato chunks on the baking sheet. Space them out enough as they will spread after mashing. Its essential that the potatoes are not touching for optimal crispiness.
Use the bottom of a glass or bowl lined with parchment paper to gently smash each sweet potato piece. You want to flatten them to about 1/2 inch inch thick. Make sure to not over smash.
Season the Sweet Potatoes
Melt the butter in the microwave in a microwave safe bowl. Once the butter is melted, add the minced garlic, thyme, paprika, salt and pepper. Mix it well until combined. Brush the butter mixture evenly over the smashed sweet potatoes then generously sprinkle each piece with parmesan cheese.
Roast in the Oven
Roast the sweet potatoes for about 20-25 minutes or until the edges are crispy and golden. Keep an eye on them to avoid burning.
Remove the smashed potatoes from the oven, and garnish with fresh parsley. Serve with my homemade honey mustard sauce.
How to make the Easy Honey Mustard Sauce at Home:
In a small bowl, combine the regular mustard, dijon mustard, honey, mayonnaise, apple cider vinegar, salt and pepper. Whisk the mixture together until it’s smooth and well combined. Taste the sauce and adjust the seasonings if needed. Add more honey or mustard to reach desired balance of sweet and tangy.
If you have time, refrigerate the sauce for 30 minutes to allow the flavors to meld. This step is optional but can enhance the sauce’s overall taste.
What’s the Difference Between Smashed Potatoes and Mashed Potatoes
The main difference between smashed and mashed sweet potatoes lies in their texture and appearance. Smashed potatoes are crispy, with slightly crunchy outer edges potato rounds. Mashed sweet potatoes are smooth, fluffy and cream just like traditional mash potatoes. My mashed sweet potatoes recipe is infused with brown butter and sage while these smashed sweet potatoes is a different way to enjoy sweet potatoes with parmesan.
Tips For the Best Smashed Sweet Potatoes
After experimenting with this recipe on three times, I’ve gathered valuable insights. Be sure to pay close attention to these tips as they’ll make a significant difference in your smashed potatoes.
Cut the potatoes in small, Uniform pieces : As you mash the potatoes, they naturally spread into broader pieces. I found that overly large chunks may not be as visually appealing or suitable for finger-foods. Additionally, given the sweet potatoes’ soft interior, larger pieces tend to lose their shape. This also helps to ensure that all the pieces have a consistent texture and crispiness.
Use Parchment Paper: Make sure to line the baking sheet with parchment paper. The first two times I tried this recipe I did not use parchment paper and they burned really quickly even with adding grease to the pan.
Line the Cup with Parchment: Whatever object you choose to smash the potatoes with, make sure to line it with a piece of parchment paper. When I tried to mash the potatoes directly with a glass cup, they would stick to the cup and pretty much became mashed potatoes.
Gently Smash, Don’t Flatten Completely: When smashing the sweet potatoes, be gentle. The goal is to create an uneven surface with some thicker and thinner areas. Avoid completely flattening them, as this will maintain a pleasing texture contrast.
Keep an Eye on Them: Watch the sweet potatoes closely as they roast. When the edges turn golden and crispy, and the cheese is bubbling and browning, they’re ready.
Recipe Variations and Substitutes
- Healthy Fat Alternative: Instead of butter, try avocado oil or olive oil instead.
- Seasoning Variations: Try other herbs and spice combinations like rosemary and thyme, cumin and paprika, or sage and nutmeg.
What To Serve with Smashed Sweet Potatoes
- Roasted or Grilled Meats
- Holiday Roasts
- Burgers and Sandwiches
- Fresh Green Salads
Frequently Asked Questions
Can I use regular potatoes instead of sweet potatoes for this recipe?
While this recipe is specifically created for sweet potatoes, you can use regular potatoes. The flavor and texture will differ but they will still be absolutely delicious.
Can I make smashed sweet potatoes in advance for a holiday meal?
Yes, you can prepare them ahead of time. After smashing and seasoning, store them in the refrigerator on the baking sheet. Jus roast them right before serving for the best crispy texture.
How do I prevent the sweet potatoes from sticking to the baking sheet?
Use parchment paper on the baking sheet to prevent sticking.
Can I make smashed sweet potatoes in an air fryer?
Yes! Air fry the sweet potatoes for about 10-15 minutes or until they become crispy and golden.
More Side Dish and Appetizer Recipes
Brown Butter Mashed Sweet Potatoes
Brown Sugar Bacon Wrapped Scallops
Easy Parmesan Crusted Brussels Sprouts with Garlic
Maple Dijon Roasted Carrots with Yogurt Sauce
DID YOU MAKE THESE CRISPY SMASHED SWEET POTATOES?
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Smashed Sweet Potatoes with Parmesan
Ingredients
- 2 large sweet potatoes
- 2 garlic cloves finely minced
- 1/2 tsp thyme dried or fresh
- 1/2 tsp smoked paprika
- 2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup shredded parmesan cheese
- 1/4 cup unsalted butter more or less if needed
- 1 tbsp fresh parsley finely chopped
Honey Mustard Dipping Sauce
- 1/4 cup mayonnaise
- 3 tbsp honey more or less if needed
- 3 tbsp yellow mustard
- 1 tbsp dijon mustard
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the oven to 425°F.
Peel and Chop Potatoes
- Peel the potatoes then cut them into evenly sized pieces. You can cut them into 1-inch disk-like shapes but I prefer to cut them into smaller chunks to ensure that they are finger-food size.
Boil the Sweet Potatoes
- Place the sweet potato pieces in a large pot and cover them with water. Add 1 teaspoon of salt to the water. Bring the water to a boil for about 15 minutes until the sweet potatoes are knife tender (not fork tender). Make sure to not cook them too soft or that will affect the structure.
- Once the sweet potatoes are tender, drain them in a colander and let them sit for a minute to allow any excess moisture to evaporate.
Smash the Sweet Potatoes
- Line a baking sheet with parchment paper (do not skip this), then place the cooked sweet potato chunks on the baking sheet. Space them out enough as they will spread after mashing. It's essential that the potatoes are not touching for optimal crispiness.
- Use the bottom of a glass or bowl lined with parchment paper to gently smash each sweet potato piece. You want to flatten them to about 1/2 inch thick. Make sure to not over smash.
Season the Sweet Potatoes
- Melt the butter in a microwave safe bowl. Once the butter is melted, add the minced garlic, thyme, paprika, salt and pepper. Mix it well until combined. Brush the butter mixture evenly over the smashed sweet potatoes then generously sprinkle each piece with parmesan cheese.
Roast in the Oven
- Roast the sweet potatoes for about 20-25 minutes or until the edges are crispy and golden. Keep an eye on them to avoid burning.
- Remove the smashed potatoes from the oven, and garnish with fresh parsley. Serve with my homemade honey mustard sauce.
Honey Mustard Sauce
- In a small bowl, combine the regular mustard, dijon mustard, honey, mayonnaise, apple cider vinegar, salt and pepper. Whisk the mixture together until it's smooth and well combined. Taste the sauce and adjust the seasonings if needed. Add more honey or mustard to reach desired balance of sweet and tangy.
- If you have time, refrigerate the sauce for 30 minutes to allow the flavors to meld. This step is optional but can enhance the sauce's overall taste.
5 comments
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These were so delicious! You have to try! A staple in my meal prep now!
I know right! I am glad you loved them. Thanks De’Sha.