With their crispy, crunchy edges and creamy, tender centers, crash hot potatoes were quite possibly the best thing I ate in 2018. So to kick off the new year, I was eager to play around with a shiny new version. These smashed sweet potatoes (not to be confused with mashed sweet potatoes) are just as delightful. As they roast, the naturally sweet vegetable — slicked with olive oil and tossed in garlic, dried herbs, and plenty of salt and pepper — begins to caramelize and brown. And the sprinkling of Parmesan cheese creates a crunchy topper on every round, almost like a little frico to go along with every bite.
How to Prep Your Sweet Potatoes for Smashing
Sweet potatoes come in a variety of shapes and sizes, and although any will work for this recipe, the slices will cook most evenly if they are roughly the same size. If you can, start with medium-sized round sweet potatoes (as opposed to long and skinny ones with tapered ends), so that when you slice them, they all have a similar circumference.
At first, the 1 1/2-inch-thick slices will look massive. But after boiling them until tender, you'll smash them on a baking sheet using a measuring cup or drinking glass, which will flatten them to the ideal thickness. How long it takes for your potatoes to cook in the boiling water will vary depending on their size, so check periodically so you pull them out at just the right time: when the tip of a knife easily slides in, but before they begin falling apart in the water.
More Delicious Sweet Potato Recipes
- Cauliflower Rice Lunch Bowl with Sweet Potatoes and Chickpeas
- How To Make the Best Roasted Sweet Potatoes Any Way You Like Them
- 5-Ingredient Sweet Potato Enchilada Casserole
- Sweet Potato Hash with Sausage & Eggs
- Butter-Roasted Sweet Potatoes
- How To Make Crispy Baked Sweet Potato Fries
Smashed Sweet Potatoes
medium sweet potatoes (about 2 pounds total), sliced crosswise into 1 1/2-inch-thick slices
plus 3/4 teaspoon kosher salt, divided
olive oil, divided
dried Italian seasoning
Freshly ground black pepper
Parmesan cheese, finely grated (about 1 cup)
Arrange oven racks in upper and lower thirds and heat oven to 475°F. Meanwhile, bring 3 quarts of water to a boil in a large pot over high heat. Add the sweet potatoes and 1 tablespoon of the salt and boil until the potatoes are tender and easily pierced with the tip of a sharp knife, 15 to 22 minutes, depending on the size of your slices (this includes the time it takes for the water to return to a boil after you add the sweet potatoes). Carefully drain and set aside.
Drizzle 2 tablespoons of the oil onto a rimmed baking sheet. Add the potatoes and carefully toss to coat. Spread into an even layer. Using the bottom of a lightly greased drinking glass or measuring cup, press down on each slice until it splits open and is flattened to 3/4-inch thick. Drizzle with the remaining 1 tablespoon oil. Sprinkle with the Italian seasoning, garlic powder, remaining 3/4 teaspoon salt, and several grinds black pepper. Sprinkle the Parmesan evenly over the potatoes.
Roast on the lower oven rack until the bottoms are golden-brown, about 10 minutes. Transfer to the upper rack and roast until the tops are brown and the cheese is golden and crispy, 10 to 15 minutes more. Serve warm.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.