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Somewhere between crispy roast potatoes and buttery mash lives this very addictive tray of Smashed Sweet Potatoes. They are tender inside, properly golden on the edges, and drenched in garlic butter in a way that feels both indulgent and completely justified. This is the kind of side dish that quietly steals attention from the main and somehow ends up being the first thing gone.
What makes these extra special is the technique. Smashing the sweet potatoes after boiling gives you maximum surface area for crisping, while the garlic butter seeps into every crack and corner. Finished with Parmesan, they turn into a savoury, salty, crispy situation that works for weeknights, holidays, or any time you want sweet potatoes to actually be exciting.
What Makes This Recipe Work
- Crispy edges without frying: Boiling first means the centres stay soft while the oven does all the hard work on the outside. No deep frying, no babysitting a pan, just reliable crunch.
- Garlic butter does the heavy lifting: Instead of tossing everything together and hoping for the best, brushing the garlic butter over smashed potatoes lets the flavour soak in where it matters most.
- Sweet and savoury balance that works: The natural sweetness of the potatoes plays beautifully with salty Parmesan and rich butter, making this garlic sweet potatoes recipe feel indulgent without being over the top.
- Built to hold toppings: The craggy, smashed surface means more places for cheese, herbs, and flavour to cling to, which is why these beat plain roasted sweet potatoes every time.
What Goes Into Smashed Sweet Potatoes
YouYou don’t need much to make these Smashed Sweet Potatoes shine. With just a handful of simple ingredients, you can transform sweet potatoes into a garlicky, buttery, and crispy side dish that everyone will love:
- Sweet Potatoes: The star of this recipe—naturally sweet, hearty, and perfect for smashing into crispy-edged bites.
- Butter: Melted butter coats each potato, creating rich flavor and helping the edges crisp in the oven.
- Garlic: Freshly crushed garlic infuses the butter, giving you that signature garlicky kick in every bite.
- Parmesan Cheese: A light sprinkle of Parmesan melts into a golden, savory crust on top of the potatoes.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Optional Add Ins and Smart Swaps
Want to mix things up without breaking the vibe? These work beautifully.
- Chilli Flakes: Sprinkle over before baking for gentle heat that cuts through the sweetness.
- Smoked Paprika: Adds a subtle smoky note that makes the garlic butter sweet potatoes taste extra savoury.
- Pecorino Romano: Swap for Parmesan if you want something sharper and saltier.
- Dairy Free Option: Use olive oil instead of butter and finish with nutritional yeast for a similar savoury hit.
How To Make Smashed Sweet Potatoes
- Prep the Oven and Sweet Potatoes: Preheat your oven to high broil (or grill) and trim the ends from each sweet potato. Cut them into quarters, or about 1 ½-inch pieces, so they cook evenly.
- Cook Until Tender: Place the sweet potatoes in a pot of salted water and boil for 20–25 minutes, or roast them for 25–30 minutes. They should be fork-tender, then allowed to cool before handling.
- Smash the Potatoes: Lightly grease a large baking sheet and arrange the sweet potatoes in a single layer. Use a fork to gently press down on each one until slightly flattened without breaking apart.
- Make the Garlic Butter: In a small bowl, mix melted butter with crushed garlic and chopped parsley. Drizzle the mixture evenly over the smashed potatoes, then season with salt, pepper, and a light spray of olive oil.
- Crisp and Melt: Place the tray under the broiler for about 15 minutes, until the potatoes are golden and crispy. Sprinkle Parmesan cheese on top and return to the oven until the cheese is melted and bubbling.
- Finish and Serve: Remove from the oven and garnish with extra parsley and a touch more salt if needed. Serve the Smashed Sweet Potatoes hot, with their crisp edges and soft, sweet centers.
These Smashed Sweet Potatoes pair beautifully with Greek Lamb Souvlaki with Garlic Yogurt Dip. The smoky, charred lamb and cool yogurt sauce contrast perfectly with the sweet, garlicky potatoes.
For something different, serve them with Creamy Spinach Stuffed Salmon in Garlic Butter or a hearty Slow Cooker Beef Ragu. Both bring richness and depth that balance the crispy, buttery potatoes for a truly satisfying meal.
Tips That Make Them Extra Good
- Let the potatoes dry after boiling: A few minutes of steam drying removes excess moisture and helps them crisp instead of going soggy in the oven.
- Smash gently, not aggressively: Press until flattened but still intact. If they fall apart, they will not crisp as nicely.
- Use a hot oven: High heat is key for browning. If your oven runs cool, give them a few extra minutes.
- Finish with a final brush of butter: A light brush right after baking adds shine and extra flavour without making them greasy.
Recipe FAQ’s
No, the skin helps hold the shape together and crisps up beautifully. Just make sure to scrub them clean before cooking.
Use a fork or the bottom of a glass and press gently until slightly flattened. The goal is to create surface area for crisping, not to mash them completely.
Make sure your baking sheet is well greased with oil spray. Let the potatoes cool slightly before smashing so they don’t fall apart.
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Garlic Butter Smashed Sweet Potatoes With Parmesan Cheese
Ingredients
Sweet Potatoes:
- 4 medium sized sweet potatoes or 3 large sweet potatoes
- 1 spray olive oil light spray
- 3 tablespoons melted butter
- 4 cloves garlic crushed
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon Kosher salt to taste
- 1/4 teaspoon black pepper to taste
- 2 tablespoons parmesan cheese
Instructions
- 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).
Boil Method:
- 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.
Roast Method:
- 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.
Smash:
- 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.
To Serve:
- Season with a little extra salt and parsley, and serve immediately.
Notes
- Look for long sweet potatoes that are fairly wide in diameter. I found the fatter, the better (larger smashed sweet potato pieces.
- I prefer the boil method first, as they seem to almost caramelise in their own natural sweetness, before baking. But either method works.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Broil for 15 minutes would have made it cinders, but otherwise it is a great recipe. Should also tell what temp to bake them at . Great recipe, will make again!
this recipe worked out a treat! everyone loved them 🙂
Super tasty and so easy to make!
Simply amazing!
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…!
Great review. Thanks.
I also was dubious about the 15 minutes under the BROILER. Glad to hear it worked. Must give them a try. Thanks.
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.
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!
Did you slice the sweet potatoes or whole? How long did you let them cook? I want to make these for dinner.
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!!
Try using brown sugar, butter ans you can add cinnamon or nutmeg whichever is great !
Can’t get the recipe. Just pictures and comments.
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