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Take ordinary sweet potatoes to a whole new level with this mind-blowing side. Each potato comes with crunchy edges and soft middles, topped with flavorful garlic butter and rich Parmesan. I've tried countless sweet potato dishes, but my family always begs for this one above all others.
I've kept these smashed sweet potatoes in my go-to collection after seeing guests practically arm-wrestle for the final piece. When you mix garlic butter with Parmesan, plain sweet potatoes turn into something you can't stop eating.
Smart Ingredient Picks
- Sweet potatoes: Go for ones that feel solid with smooth skin and roughly the same size so they cook evenly
- Butter: Try using European butter for extra richness and better color
- Fresh garlic: Pick bulbs that feel heavy and have tight skins
- Parmesan cheese: Freshly grated Parmigiano-Reggiano will melt better and taste stronger
- Parsley: Look for bright, crisp bunches that aren't wilted
Mastering Smashed Potatoes
- Getting Started:
- Move your oven rack about 6 inches from the broiler. Turn broiler to high. Get everything ready - your big pot, baking tray, and something to smash potatoes with. Being prepared makes cooking way easier.
- Prepping Your Potatoes:
- Scrub sweet potatoes under running water. Cut them into chunks about 1½ inches big. Making them all the same size means they'll cook together nicely. Cut away any bad spots you find.
- Basic Cooking:
- Get a big pot of cold water, add a tablespoon of salt, and toss in your potato chunks. Bring it to a boil, then turn it down a bit. Start checking with a fork after 20 minutes. You want them soft but not mushy.
- Smashing Method:
- After draining, spread potatoes on an oily baking sheet with space between them. Push down with a fork or masher - not too hard! You want bumpy surfaces with texture that'll get nice and crispy.
- Adding Flavor:
- Mix your melted butter with crushed garlic and chopped parsley. Pour this mixture all over the potatoes so it gets into all the nooks. Add plenty of kosher salt and fresh pepper.
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My nonna always told me to finish dishes with the best Parmesan you can afford. She swore this final touch was what turned simple veggies into dishes everyone remembers.
Beautiful Serving Ideas
Show off these golden gems on a wooden board with some fresh herbs sprinkled around. They go great with grilled steak, roast chicken, or as part of a meat-free meal. Want to make them even more special? Add a little dish of sour cream or garlic mayo on the side.
Tasty Twists
Try switching up the cheese with some crumbled feta or blue cheese instead. Add some red pepper flakes if you want heat, or a drizzle of honey for extra sweetness. You can also mix different herbs like rosemary or thyme into your garlic butter mix.
Keeping Leftovers
Put any extras in a sealed container and they'll last up to 3 days. When you want them again, heat them in a hot oven to bring back the crispiness. Don't use the microwave or they'll turn soggy. But honestly, they taste best straight from the oven.
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These smashed sweet potatoes are comfort food done right. When you mix naturally sweet potatoes with garlicky butter and salty Parmesan, you get a side dish I can't stop making. They show that sometimes the most basic ingredients, when treated with a little love, make the most unforgettable meals.
Frequently Asked Questions
- → Should I boil or roast the sweet potatoes first?
- Boiling brings out more caramelized sweetness, but roasting works fine too. Go with your favorite method.
- → How do I keep them from falling apart while smashing?
- Press down gently with a fork to keep them intact. They're soft after cooking, so don’t press too hard.
- → Can I prep these beforehand?
- Boil or roast ahead of time, but wait to smash and broil until you're ready to serve. The texture will stay fresh that way.
- → What's the best type of sweet potatoes for this?
- Pick fat, long sweet potatoes. Bigger pieces give you more surface area for crisping.
- → How do I know they're ready to take out of the broiler?
- They're done when the tops turn golden and crispy, usually after about 15 minutes under high heat.