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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
Cook Time 37 minutes
Total Time 42 minutes
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.