Garlic Butter Smashed Sweet Potatoes With Parmesan
This delightful side dish combines the natural sweetness of roasted sweet potatoes with the rich flavors of garlic butter and Parmesan cheese. Perfect for elevating any meal, these smashed sweet potatoes are both comforting and sophisticated.
Equipment
- 1 large pot
- 1 colander
- 1 baking sheet
- 1 potato masher or fork
- 1 small saucepan
- 1 oven
Ingredients
- 2 pounds sweet potatoes About 4 medium-sized.
- 4 tablespoons unsalted butter ½ stick.
- 4 cloves garlic Minced.
- ½ cup grated Parmesan cheese
- to taste salt
- to taste black pepper
- fresh parsley or chives For garnish (optional).
Instructions
- Preheat your oven to 425°F (220°C).
- Peel the sweet potatoes and cut them into quarters for even cooking.
- Add the sweet potatoes to a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the sweet potatoes in a colander and let them cool slightly.
- On a baking sheet lined with parchment paper, place the cooked sweet potatoes. Using a potato masher or a fork, gently smash each potato to about ½ inch thick.
- In a small saucepan, melt the butter over low heat. Add the minced garlic and sauté for 1-2 minutes or until fragrant, being careful not to burn the garlic.
- Drizzle the garlic butter evenly over the smashed sweet potatoes. Season with salt and black pepper to taste.
- Sprinkle the grated Parmesan cheese over the potatoes.
- Place the baking sheet in the oven and bake for 10-15 minutes, or until the cheese is melted and the edges of the potatoes are slightly crispy.
- Remove from the oven, garnish with fresh parsley or chives if desired, and serve warm.
Notes
You can adjust the amount of garlic according to your taste preference.
Feel free to add other toppings such as bacon bits or a drizzle of balsamic glaze for added flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.