This post may contain affiliate links. Please read our disclosure policy.
Garlic Butter Smashed Sweet Potatoes With Parmesan cheese are crispy and buttery on the outside, while soft and sweet on the inside, making for one of the best sweet potato dishes you’ve ever tried!
Move over mashed sweet potatoes! These smashed sweet potatoes, sweet and tender on the inside with crispy outer edges, are our new favourite side dish. An incredible side dish to go with your garlic herb roast chicken or garlic roast turkey!
This no-fail crispy sweet potato dish came to me after roasting our Crispy Garlic Butter Parmesan Smashed Potatoes. Normally, sweet potatoes are roasted in the oven either cubed (like our classic roasted sweet potatoes), or in halves (like these cheesy garlic sweet potatoes). However, smashing them takes them to a whole other level!
Since sweet potatoes have such a different texture to 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.
OR
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 with a fork was much easier than using a potato masher. A potato masher can mash and destroy the potatoes. You may have to mould them a little into shape after smashing them, because they are much softer than the average potato.
Then drizzle with melted garlic butter…
…then broil (or grill) for 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
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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.
Hi Paula, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO