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The rounds should soften in the pot, but not so much that they crumble when you press them. That narrow window is what gives garlic butter smashed sweet potatoes their contrast: browned edges from the oven, with a tender middle that still tastes like sweet potato instead of mash. I like this approach when plain roasted rounds feel a little too soft and boiling alone doesn’t give them any color.

Cutting the potatoes into even, crosswise rounds helps them cook at about the same pace. After a gentle smash, the broad surfaces catch the garlic butter and brown in the oven. Keep the rounds thick enough to hold together, and give them room on the baking sheets; crowded potatoes won’t brown as well. The garlic stays fragrant when it cooks gently in butter, and a last sprinkle of parsley keeps the finished edges bright and savory.

Why These Sweet Potato Rounds Need to Hold Their Shape Before You Smash Them

It’s easy to think softer potatoes will smash more neatly, but rounds that have cooked past tender tend to split or collapse under the glass. Then you lose the clean round shape and end up with pieces that brown unevenly. I stop boiling when a knife slides in easily while the potatoes still feel firm enough to lift intact. They’ll soften further in the oven, so there’s no need to cook them until they’re falling apart.

The thickness does useful work, too. One-inch rounds give you enough potato for a tender center after they’re pressed to about half an inch, while still exposing plenty of surface to the hot baking sheet. Press gently and evenly rather than flattening them hard; the goal is a rough, broad surface, not a thin chip. If a round cracks a little, leave it in place and brush it with the garlic butter. The smaller edges will brown along with the rest, and the potato will still be easy to serve.

What the Sweet Potatoes, Butter, and Garlic Each Bring

• Sweet potatoes — Medium potatoes are convenient to peel and cut into rounds of a similar size. Choose firm ones without soft spots; their texture matters more than appearance. If yours vary in thickness, cut the larger potatoes into slightly narrower rounds so they cook at a similar pace.
• Unsalted butter — It carries the garlic across the potato surfaces and browns pleasantly in the oven. Unsalted butter lets you control the seasoning between the salted cooking water and the finishing butter. For a dairy-free version, use an equal amount of plant-based butter; the taste may be less rich, so choose one you like on its own.
• Fresh garlic — Minced cloves release their flavor quickly into the warm butter. Fresh garlic gives the topping its fragrant, savory bite; jarred minced garlic tends to taste less bright. Keep the heat low so the small pieces flavor the butter without turning bitter.
• Fresh parsley — Chopped parsley adds a fresh, grassy finish after roasting. Fresh is the better choice here because dried parsley won’t give the same color or lift. If you don’t have it, you can leave it off rather than adding a different herb.
• Kosher salt and black pepper — The salt is split between the cooking water and the butter, seasoning the potatoes throughout rather than only on the surface. Black pepper adds a gentle savory note without taking over the garlic.

Boil, Dry, Smash, and Roast for Browned Edges

Simmer the Rounds Until a Knife Slides In

Heat the oven to 425°F and line two rimmed baking sheets with parchment. Peel the sweet potatoes and cut them crosswise into 1-inch-thick rounds, aiming for similar thickness so they soften together. Put them in a large pot with the water and 1 tablespoon of the kosher salt, bring it to a boil, then lower the heat to a simmer. After 10–15 minutes, check a round with a knife: it should slide in easily, while the round remains whole when you lift it.

Let the Garlic Turn Fragrant, Not Brown

Drain the rounds and leave them in the colander for five minutes while you make the garlic butter. Melt the butter in a small saucepan over low heat, add the minced garlic, and stir for 1–2 minutes. Take the pan off the heat as soon as the garlic smells fragrant; browned garlic can taste sharp and bitter. Stir in the remaining kosher salt and the black pepper off the heat.

Smash Gently and Roast Until the Edges Brown

Arrange the rounds in a single layer on the prepared baking sheets, leaving space between them. Use the bottom of a glass to press each one gently to about half an inch thick; if the glass sticks, ease it away rather than pulling up the potato. Brush the tops with garlic butter, then bake for 20–25 minutes, until the edges are browned. Sprinkle with chopped parsley and serve while the edges are at their crispest.

Simple Changes for a Different Finish

Questions That Come Up When Making Smashed Sweet Potatoes

Garlic Butter Smashed Sweet Potatoes

Garlic butter smashed sweet potatoes are boiled until tender, gently flattened, then baked at 425°F until browned at the edges. Garlic butter and fresh parsley finish these crisp-edged, tender sweet potato rounds.

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Prep Time 5 minutes mins

Cook Time 37 minutes mins

Total Time 42 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

• 3 lb sweet potatoes medium
• 8 cups water
• 1 tbsp kosher salt divided
• 0.5 tsp kosher salt divided
• 4 tbsp unsalted butter
• 3 cloves garlic minced
• 0.25 tsp black pepper
• 2 tbsp fresh parsley chopped

Equipment

• 2 rimmed baking sheets

Method

 

1. Heat the oven to 425°F.
2. Line two rimmed baking sheets with parchment paper.
3. Peel the sweet potatoes.
4. Cut the sweet potatoes crosswise into 1-inch-thick rounds.
5. Put the rounds in a large pot with the water and 1 tablespoon salt.
6. Bring to a boil, then simmer for 10–15 minutes, until a knife slides in easily but the rounds still hold their shape.
7. Drain the sweet potatoes and let them steam-dry in the colander for 5 minutes.
8. Melt the butter in a small saucepan over low heat.
9. Add the garlic and cook for 1–2 minutes, stirring, until fragrant but not browned.
10. Remove from the heat and stir in the remaining 1/2 teaspoon salt and the pepper.
11. Arrange the sweet potato rounds on the prepared baking sheets without overlapping.
12. Gently smash each round to about 1/2 inch thick with the bottom of a glass.
13. Brush the rounds with the garlic butter.
14. Bake for 20–25 minutes, until browned at the edges.
15. Sprinkle with the parsley and serve.

Notes

For crisp edges, let the potatoes steam-dry for the full 5 minutes before smashing. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the texture may soften. For a dairy-free version, use plant-based butter.