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Smashed sweet potatoes

Smashed sweet potatoes

This smashed sweet potatoes recipe add a delicious twist to what is already a supreme ingredient. Garlic butter and a handful of parmesan cheese take the humble sweet potato to new heights.

Delicious food does not come easier. Boil some sweet potatoes then lightly flatten them with a fork. Pour over some melted garlic butter. Broil the sweet potatoes for a little while before adding some parmesan cheese for an extra umami kick. Broil again until the cheese has melted. Season with a little extra salt and garnish with fresh parsley.

Smashed sweet potatoes

Recipe by christiekeulderCourse: SidesCuisine: NamibianDifficulty: Easy
Servings

8

servings
Prep time

35

minutes
Cooking time

30

minutes

Melted garlic butter and parmesan cheese add salty and umami notes to the natural sweetness of the sweet potatoes. Scrumptious and delicious.

Ingredients

  • 1 kilogram sweet potatoes

  • olive oil

  • 3 tablespoons melted butter

  • 4 cloves garlic, crushed

  • 1 tablespoon fresh parsley, chopped

  • salt and black pepper to taste

  • 2 tablespoons parmesan cheese, grated

Directions

  • Pre-heat your oven to 200 ℃. Switch on the grill function.
  • Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just tender. Drain well. Lightly grease a large baking sheet olive oil. Arrange the sweet potatoes onto the sheet and use a fork to LIGHTLY flatten the sweet potatoes disks in one piece (not too hard or they will end up mashed).
  • Mix together the butter, garlic and parsley. Pour the mixture over each portion of sweet potato. Sprinkle with salt and pepper and rub lightly with olive oil.
  • Grill until they are golden and crispy (about 10-15 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

  • You could also use cooked leftover sweet potato if you have some.
 

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