Garlic Butter Smashed Sweet Potatoes With Parmesan Cheese are crispy and buttery on the outside, while soft and sweet on the inside, making way for one of the best ways to eat a sweet potato!
Move over mashed sweet potatoes, these smashed sweet potatoes sweet and tender on the inside with crispy outer edges, making them an incredible side dish to go with your roast chicken or turkey, steak or fish!
This is a no fail recipe that came to me after roasting our Crispy Garlic Butter Parmesan Smashed Potatoes. Normally, sweet potatoes are roasted in the oven either cubed (like this recipe), or in halves (like these garlic butter boasts). However, smashing them takes them to a whole other level!
Since sweet potatoes have such a different texture than normal potatoes, I tried and tested these smashed potatoes before posting the recipe to ensure you have the greatest success.
These are INSANELY delicious.
HOW TO MAKE SMASHED SWEET POTATOES
In testing these, I tried two different methods.
1/ Baking them first until fork tender, smashing on the same tray (less washing up — lazy person confession), and roasting to crispy perfection.
2/ Boiling them first, draining each piece, then placing them on a tray, smashing, and baking to crisp perfection.
Either way, you can’t go wrong. Personally, I prefer the boil method first, as they seem to almost caramelise in their own natural sweetness while boiling before baking.
I also found gently smashing them a fork was much easier than using a potato masher. A potato masher just, well, mashed and destroyed. You may have to mould them a little into shape after smashing them, because they are much softer than the average potato.
Then drizzle in melted garlic butter…
…then broil (or grill) for a another 10 – 15 minutes, and mentally prepare yourself for the BEST smashed sweet potatoes you will ever try in this lifetime.
MORE SWEET POTATO RECIPES:
Mashed sweet potatoes
Twice Baked Chicken Fajita Sweet Potatoes
Sweet Potato Casserole
Garlic Butter Smashed Sweet Potatoes With Parmesan Cheese
- 4 medium sweet potatoes (or 3 large sweet potatoes)*
- A light spray of olive oil
- 3 tablespoons melted butter
- 4 cloves garlic , crushed
- 1 tablespoon fresh chopped parsley
- Kosher Salt and Black Pepper to taste
- 2 tablespoons Parmesan Cheese
- Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1 1/2 - inch pieces).
- Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well.
- Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands.
- Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).
- Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
- Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
- Season with a little extra salt and parsley, and serve immediately.
**I prefer the boil method first, as they seem to almost caramelise in their own natural sweetness, before baking. But either method works.
Super tasty and so easy to make!
Rick Castro says
Craig in Raleigh says
I’ve been trying to figure out how to eat more yams for the vitamin A, and this looked interesting. Tried them, and Wow! They’re Great! And I’m one of those people who think sweet potatoes have no flavor! These sure do!
I’m curious why you didn’t do what I did, and microwave “boil” the pieces? It’s a lot easier, faster, and most importantly, you have a lot more control over the doneness of each piece. I started with 3 minutes, flipped, then 2 more, and could feel that two of the end pieces were pretty much ready, but not the rest. By going 1 minute at a time, I was able to get them all perfect.
I also was doubtful of the actual garlic, what with 15 minutes under the broiler. I figured it would just burn to a cinder. However; in conjunction with the melted butter, I ended up with super tasty garlic “crunchies” to go with the potatoes. I think it would work just as well with the fresh chopped garlic in the little bottles, and doesn’t have to always have peeled fresh cloves. But the 4 cloves measurement helps to know how much of the bottled garlic to use. 3 Tablespoons melted butter for 2 potatoes was just enough, with the garlic matching the butter.
I like Parmesan, and sprinkled on top, but then on a whim, added some shredded “Mexican Blend” to that as well. Most Excellent! I suppose any addition of shredded cheese would also work — maybe not Mozzarella, though.
All in all, these were very easy to make, and with the microwave; from raw potato to finished was just about 30 minutes. I followed the recipe, and went with 1-1/2″ thick pieces. Glad I did, as they reduce by at last half when you fork-smash the pieces. I also think I might peel the potatoes next time, since I’m not all that fond of the skin, and it did seem to stop the fork from comfortably smashing the pieces.
This one’s a keeper, and we’re adding it into the rotation. Great vitamin A, easy to make, and we only need to keep a couple of sweet potatoes on hand. I did like the bigger (from the middle) pieces, as they were like little sweet potato pies, each on its own. The two of us finished off 2 potatoes (about the size of my open hand), with no leftovers. So I’m thinking with the reduced size after cooking, 1 potato per person.
And I was dubious about the entire 15 minutes under the broiler, but in fact, it was exactly the right amount of time. We used an electric oven, and set the broiler to Lo at first, but for the last 5 minutes, went ahead and splurged and went to High broil. Worked perfectly! Then 90 seconds with the added cheese, to melt it. Thanks for the new idea. I may become a yam eater yet…!
Kathy Czachura says
OMG I made these for JULY 4th BBQ, they were delicious…….will definitely make again. I am a fan of “JUST A PINCH RECIPE BOX”, you should think about adding the “RECIPE BOX PLUGIN*” link to your website posts, such a great way to share goodies. Their folders are organized for easy retrieval of favorite recipes.
Elizabeth M says
These are delicious! I cooked the sweet potatoes in the Instant Pot to save time. Then I used ghee instead of butter, since it has a high smoke point. Did everything else the same except for less time under the broiler. Thanks for the recipe!
Renata Williams says
Did you slice the sweet potatoes or whole? How long did you let them cook? I want to make these for dinner.
Dianne Churcher says
Just finishing these up. I smashed them, added the butter mixture, put them in the broiler and after 6 min. our smoke detector down the hall went off. This is a first. They grill at 550deg and looked brown and crispy around the high spots. There is no way I can cook them longer. Cannot wait to try them though. Smell good.
Just to clarify, I cut first, then bake using the broil method for 25 minutes, then smash, top, broil and devour, correct?
Yes, You Got It!!
Laura Pape says
Try using brown sugar, butter ans you can add cinnamon or nutmeg whichever is great !
Paula swieck says
Can’t get the recipe. Just pictures and comments.
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I’m trying to make these for dinner tonight, but don’t see an oven temperature for the baked method…
For the oven you will use your broiler. That has one setting or two. You will use the high if you have the high or low setting. Hope that helps! These are so good! Enjoy!
Tiffany Wheeler says
My broiler doesn’t work like that you have to put in a number …. I chose 500
If you boil them first, are you still baking for the 20-25 minutes, and then broiling?
Yes, exactly! That’s why I said I like the lazy way;)!! Enjoy your potatoes! My fave lately!
Are these yams or sweet potatoes?
These are sweet potatoes.
Made these today for the first time. Won’t be the last!
So yummy!! ?
made it and love the recipe… making it again this week.. but will definitely add more garlic 🙂
Linda Huneryager says
When you say bake for 20-25 min….350* ok?
Amanda P. says
Do you cut them up into slices before boiling or after boiling?
These didn’t turn out as pretty as the picture, but are definitely by far one of the best sweet potato recipes I have encountered. Will definitely be making them again!!!
Cara Pardo says
My fiance has not stopped talking about this recipe since I made them — they were seriously the BEST. We just kept rolling our eyes with happiness the whole time we were eating!!! I’m making more tonight and he’s so excited he invited friends over — thanks for the amazing recipe!
Cassie Smallwood says
Wow! These look delicious! Can’t wait to try them! Thank you for sharing!
When you broil, how many levels down from element in the oven?
Do you have the nutrition information on these?
Do you have the nutrition information for these?
These were AMAZING!!!
Sally Bamer says
These are so good they are going to Christmas dinner.
So happy to hear that Sally! Merry Christmas!
Do you eat the skin?
Hi Amanda. Yes.
I know this is a silly question, but are you cutting the potatoes before boiling? Or after?
Hi Lyndsey! Before boiling 🙂
LAUREN MCCOLLUM says
CAN YOU MAKE THEM IN ADVANCE? ARE THEY YAMS OR SWEET POTATOES
Hi Lauren. Sweet potatoes. And yes.
I tried these with the roasting method and they turned out amazing. My husband is a true testament because he is a meat lover (I’m mostly vegetarian) and he said this tasted better than any meat centered dish I’ve made. I didn’t use the suggested toppings though since I want to eliminate the use of butter. I topped with OO and chunks of goat cheese, rosemary, and s&p. It was absolutely divine. This will be a new staple for us!
Jo Romero says
These are our new favourite way to eat sweet potatoes – I’m dairy-free so I just leave the Parmesan off and use olive oil for mine, but the rest of the family have all the butter and cheese! Great recipe, thanks for sharing – you’ve transformed our mealtimes, we love it! 🙂
Looks delicious! Can I boil/cut/smash the day before and bake the day I need them?
Hi Elise! Yes you certainly can!
Favorite sweet potato recipe ever! They come out of the oven crispy around the edges and perfectly tender in the middle. Plus they’re super garlicy. This one is a keeper.
just finished making these… WOW!! love, love , love.
Mary Frances says
These were amazing! Made them tonight and both the hubs and I devoured them. This may be the only way I ever cook sweet potatoes again (FWIW I generally cant stand them, LOL)
These look amazing! This is probably a stupid question, but do you literally just crush 4 whole garlic cloves, mix them with the melted butter and parsley and then drizzle them over the potatoes? That just doesn’t seem like it would give the butter very much “garlic” flavor, and maybe minced would be better? Am I misunderstanding? Thanks so much!
Judy Gillon says
Well received! Easy to prepare and very tasty. Thank you for a lovely recipe. I had been looking for another way to serve my sweet potatoes. These were like individual servings.
Carol Fraser says
Made these tonight, even my sweet potato hating husband liked them! Thanks for another great recipe.
susan nash says
Ooh can’t wait to try these tonight, I love everything sweet potato, and have been doing exactly this with ordinary “spuds” which my family just adore but haven’t tried the sweet variety.
And yes I definitely use the boil method, Tonight’s the Night here in Gloucestershire UK 🙂 Thank you.
I hope you do Susan! These are incredible!
So happy to open my email this morning! I’m so happy they turned out. Thank you so much Karina for all of your work. I’ll be making them tonight to go with a rack of lamb!
Bianca! Thank you so much for asking! We thoroughly enjoy these weekly now, and have YOU to thank!