Smashed Sweet Potatoes
We’ve all seen the iconic smashed potatoes on social media: Crispy, golden, cheesy, comforting. So why not give sweet potatoes the same limelight?
While I do enjoy a traditional baked potato and creamy mash, sweet potatoes hold a special place in my heart because of their distinct earthiness. Their sweetness can stand up to garlic’s strength, and you can feel comfortable dressing them with an herby, spicy butter sauce. With this method, they slowly crisp up in the oven and perfume your kitchen. No need to bring out the airfryer or use excessive amounts of oil to fry them: Let the oven do the heavy lifting.
You can also spin this recipe to make it sweeter: Try brown sugar, cinnamon, and raisins. Or dress them with my classic chimichurri. Like its humble sibling the potato, sweet potatoes are extremely versatile. Just have to find the right use for them!
Ingredients
- 2 lb sweet potatoes, about 3 medium
- 2 tbsp butter
- 1/4 cup olive oil
- 2 cloves garlic, smashed
- 1 tsp dried oregano
- 1/2 tsp chili flakes
- Flaky sea salt
Directions
- Preheat oven to 425F.
- Bring a large pot of water to a rolling boil. Boil the sweet potatoes until knife-tender, about 20 minutes. Remove from heat.
- Melt butter in a saucepan and combine with olive oil. Add herbs, blooming their flavors for about 2 minutes.
- Cut sweet potatoes into disks, spacing them about 1 inch apart on a baking dish.
- Spoon butter-olive oil mixture on each potato.
- Smash and roast for 20 minutes until charred to your taste. Garnish with flaky sea salt. Enjoy!
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