Smashed Sweet Potatoes

Smashed Sweet Potatoes, seasoned with thyme are smashed after roasting and then sprinkled with Parmesan for a savory-sweet side dish.

These Savory Smashed Sweet Potatoes are so good! Notice how I said “smashed” and not “mashed.” These are not mashed sweet potatoes, although I do have recipes for traditional mashed potatoes. These are smashed potatoes – I roast sweet potatoes in the oven, smash them with a fork and sprinkle with parmesan, and then broil for a few minutes until the tops are nice and crisp. They’re a great alternative to a sweet potato fries or a baked sweet potato when you want to switch it up.

These smashed sweet potatoes would be a great side dish to serve during the holidays if you’re looking for something a little different. I used two different colored sweet potatoes because it was pretty, but it’s totally optional. I top mine with a dollop of Greek yogurt, but they’re equally tasty without it.

What is the difference between mashed potatoes and smashed potatoes?

Mashed potatoes combine boiled potatoes with usually butter and milk to make a very soft, creamy potato dish. Smashed potatoes are roasted potatoes that are lightly smashed with a fork. They are crispier and have more texture than mashed potatoes.

How to Make Smashed Potatoes

Cut the sweet potatoes into ¾-inch thick, round slices. Try to get the slices as uniform as possible so that they’ll cook in the same amount of time. Season melted butter with salt, pepper, onion and garlic powder, and thyme and pour over the potatoes.

Roast the potatoes for 25 minutes and then remove from the oven. Gently smash each potato with a fork, spray with olive oil, and sprinkle with Parmesan. Broil the potatoes for a few minutes until crispy and the cheese is melted.

Smashed Sweet Potato Variations

Sprinkle with mozzarella instead of Parmesan.
Swap the thyme for fresh rosemary.
Omit the Parmesan and swap butter with olive oil to keep them dairy-free.

More Sweet Potato Recipes You’ll Love:

Savory Smashed Sweet Potatoes

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Savory Smashed Sweet Potatoes, seasoned with thyme, onion powder, and garlic powder, are smashed after roasting and then sprinkled with Parmesan for a savory-sweet side dish.

Olive oil spray
3 long, thin sweet potatoes (10 ounces each)
2 tablespoons unsalted butter, melted
¾ teaspoon kosher salt
Freshly ground black pepper, to taste
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoons chopped fresh thyme, plus more for garnish
¼ cup freshly grated Parmesan cheese
Nonfat Greek yogurt for serving, optional

Spray a sheet pan with olive oil. Preheat oven to 425 degrees F.
Wash and dry sweet potatoes then cut each into ¾-inch thick round slices.
In a large bowl, combine melted butter with salt, pepper, garlic powder and thyme. Add sweet potatoes and toss to evenly coat.
Spread sweet potatoes in an even layer on the prepared sheet pan. Bake for 25 minutes, or until fork tender. Remove and allow to cool for 5 minutes.
Adjust oven rack to the second from the top and switch oven to high broil.
Using a fork, gently smash each slice.
Spray lightly with olive oil then top each with a sprinkle of Parmesan cheese and return to upper middle rack of the oven.
Broil for 3-5 minutes, until cheese is melted, and edges are crispy.
Garnish with thyme and a small dollop of yogurt, if using.

Serving: 1/2 potato, Calories: 206kcal, Carbohydrates: 29g, Protein: 4g, Fat: 8.5g, Saturated Fat: 3.5g, Cholesterol: 14mg, Sodium: 310mg, Fiber: 4.5g, Sugar: 9g