Ah, sweet potatoes – those glorious orange tubers that are like a warm hug on a chilly day. Imagine them crispy on the outside, tender inside, each bite a little explosion of flavor. You know, they remind me of that time I tried to recreate a restaurant dish at home and accidentally discovered my favorite way to cook them. Now, these crispy smashed sweet potatoes have become a staple in my kitchen.
Steps
- Preheat your oven to 450?F and lightly coat two large baking sheets with olive oil. Set these aside for later use.
- In a large pot, add sweet potatoes and cover with water by about an inch. Add 2 teaspoons of salt and bring to a boil, cooking until the potatoes are fork-tender, about 5 minutes. Drain and transfer them to the prepared baking sheets.
- In a small bowl, mix together butter, remaining salt, Italian seasoning, garlic, black pepper, and crushed red pepper. Drizzle this butter mixture over the sweet potatoes, turning them to coat evenly.
- Using the bottom of a cup, gently press down on each sweet potato slice to smash them. Sprinkle grated parmesan cheese on top.
- Bake in the oven for 30 minutes, switching the baking sheets from top to bottom and front to back halfway through. Once done, remove from the oven and allow to cool slightly before serving.
Ingredients
- Sweet potatoes (preferably smaller and thinner)
- Butter
- Italian seasoning
- Crushed red pepper
- Minced garlic
- Salt
- Black pepper
- Grated parmesan cheese (optional but recommended)
Nutritional Values
Calories: 222kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 299mg | Potassium: 533mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21623IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 1mg
FAQ
- Can I remove the skin from the sweet potatoes before boiling?
- The skin contributes to the crispy texture of smashed sweet potatoes. It’s recommended to leave the skin on and scrub it well before boiling. However, you can peel them if you prefer, but the dish may not have the same crispy texture.
- Is it possible to substitute regular potatoes for sweet potatoes in this recipe?
- Yes, regular potatoes can be used instead of sweet potatoes for smashed potatoes. However, the natural sweetness of sweet potatoes pairs wonderfully with the savory spices and parmesan cheese, so it’s worth trying at least once.
- Can I use olive oil in place of butter for this recipe?
- Absolutely, you can substitute olive oil or avocado oil for butter if you prefer. Although butter adds a rich flavor, using a different type of fat won’t significantly change the dish’s overall taste, so feel free to use what you have on hand.
- How should I store and reheat leftover smashed sweet potatoes?
- Store any leftovers in an airtight container in the refrigerator. To reheat, place them in a preheated oven at 375°F for about 10-15 minutes until warmed through, or heat them in a skillet over medium heat with a little butter or oil.
- Can I freeze smashed sweet potatoes for later use?
- Freezing is not recommended as smashed sweet potatoes can lose their texture upon thawing. If you decide to freeze them, ensure they are completely cooled to minimize moisture and store them in a freezer-safe container.
Tips
- Double Scrub the Sweet Potatoes: Given that sweet potatoes grow in the ground, they can be quite dirty. To ensure cleanliness, let them soak in cold water for a few minutes to loosen any dirt, then scrub and rinse each potato twice before slicing.
- Use a Sharp Knife: Sweet potatoes can be tough to slice, so using a sharp knife is essential for safety and ease. A sharp blade will reduce the risk of injury while cutting through the dense sweet potato flesh.
- Avoid Overcooking During Par-Boiling: When boiling sweet potatoes, aim for a texture that allows you to press them with the back of a cup without the skin coming off. The skin contributes to the crispiness, so watch for them to be knife tender rather than fork tender.
- Experiment with Flavors: While the recipe includes Italian seasoning and red pepper flakes, feel free to try different spice combinations. For a sweeter variation, consider using brown sugar, cinnamon, and ginger instead, or adjust the spice levels to suit your taste.
Equipment
- Large rimmed baking sheets
- Sharp knife
- Potato masher or a sturdy cup with a flat bottom (for smashing the potatoes)
