Crispy Sweet Potatoes (Print Version)
# Ingredients:
→ Sweet Potato Foundation
01 -
Spray bottle of light olive oil, for that dreamy, crispy finish
02 -
4 average-sized sweet potatoes (or 3 hefty ones), choosing ones wide and stout for smashing ease
→ Garlic Butter Drizzle
03 -
2 tablespoons Parmesan, grated fresh for added punch
04 -
1 1/2 tablespoons of finely chopped parsley
05 -
3 tablespoons butter, melted into a nice golden liquid
06 -
4 fresh garlic cloves, smashed or pressed
07 -
A sprinkle of salt (Kosher works great) and fresh black pepper to taste
# Instructions:
01 -
Fire up the broiler on high. While that warms up, chop off the ends of the sweet potatoes and cut them into chunky, 1.5-inch sections.
02 -
If you're boiling (great for caramelization): Toss the sweet potato chunks in a salted water pot, bring it to a boil, and let them cook about 20 minutes with a lid on, until just tender. Or to roast: Bake them at 375°F for 25-30 minutes. Whichever way you go, let them chill enough to touch afterward.
03 -
Lay a layer of cooking spray on your baking sheet. Spread the cooled sweet potato pieces out, and use a fork to gently press each one flat without breaking them apart.
04 -
Mix the warm, melted butter with parsley and crushed garlic, then give each smashed piece a generous drizzle. Sprinkle with salt and pepper, then finish with a quick olive oil spritz.
05 -
Broil the smashed potatoes until they turn a crisp, deep golden shade, about 15 minutes. Sprinkle the shredded Parmesan over them and pop them back under the broiler just until gooey and melty.
06 -
Once done, scatter a bit of extra parsley and a pinch of salt over them. Serve these crispy-on-the-outside, soft-in-the-center beauties right away!
# Notes:
01 -
Go for chubby sweet potatoes—they smash and crisp up better.
02 -
Boiling sweet potatoes first brings out their caramel-like natural sweetness when broiling.
03 -
Make-ahead tip: Boil and smash ahead of time, then crisp them in the broiler before serving.