These garlic-butter smashed sweet potato coins with Parmesan are an easy, crowd-pleasing side that became an instant favorite in my household—my daughter ate nearly half the batch before dinner even started. The recipe is straightforward: simple ingredients, quick prep, and big flavor. The tender sweet potato rounds are briefly boiled, smashed, brushed with garlic butter, topped with shredded Parmesan, and baked until the edges crisp and the cheese melts. They pair beautifully with roasted chicken, garlicky vegetables, or a crisp salad, and they make a great appetizer or finger food for gatherings.
Garlic Butter Smashed Sweet Potatoes with Parmesan
Ingredients:
- 2 sweet potatoes, cut into 1-inch-thick coins
- 2 tbsp butter
- 2 cloves garlic, minced
- Sea salt and freshly cracked black pepper, to taste
- Parmesan cheese, shredded
- Fresh parsley, chopped
How to Make Garlic Butter Smashed Sweet Potatoes with Parmesan
1. Preheat the oven to 375°F (190°C).
2. Slice the sweet potatoes into 1-inch-thick coins. Place them in a pot and cover with cold water. Bring to a boil over high heat.
3. Cook the sweet potato coins until just fork-tender, about 15–20 minutes, depending on thickness.
4. Drain the potatoes and lay them on a clean kitchen towel. Pat dry to remove excess moisture so they crisp better in the oven.
5. Arrange the potato coins on a baking sheet lightly coated with olive oil or nonstick spray, spacing them so air can circulate.
6. Bake the coins for 7–10 minutes to warm through and make them easier to smash.
7. While the potatoes are in the oven, melt the butter and stir in the minced garlic. Let it steep briefly so the garlic infuses the butter.
8. Remove the baking sheet from the oven and gently press each potato coin with a fork or the bottom of a glass to flatten slightly—be careful not to break them apart entirely.
9. Drizzle the garlic butter evenly over the smashed potatoes, then season with sea salt and freshly cracked black pepper to taste.
10. Sprinkle shredded Parmesan over each coin so the cheese covers the tops.
11. Return the baking sheet to the oven and bake for another 5–7 minutes, or until the Parmesan is melted and the bottoms of the potatoes develop a light crisp.
12. Remove from the oven, sprinkle with freshly chopped parsley, and serve immediately while hot.
Notes, Tips and Variations
- Make ahead: You can boil the sweet potato coins and refrigerate them for a day. When ready to finish, bring them to room temperature, bake briefly, smash, butter, and broil or bake to melt the cheese.
- Cheese options: Pecorino Romano, aged Asiago, or a sharp cheddar provide different flavor profiles—Parmesan keeps it classic and nutty.
- Herbs & seasonings: Add a pinch of smoked paprika or red pepper flakes for heat, or finish with chopped chives or thyme for extra aroma.
- Oil swap: For a lighter version, use olive oil instead of butter and toss the garlic in the warm oil before drizzling.
- Make them crispier: After smashing and buttering, broil for 1–2 minutes—watch closely so the cheese doesn’t burn.
Recipe Details
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Author: Pam – For the Love of Cooking (original idea inspired by another cook)
Serving Suggestions & Storage
Serve these smashed sweet potatoes hot as a side to roasted meats, grilled fish, or with a green salad for a lighter meal. They also work well as a party appetizer—offer toothpicks and a sprinkle of extra Parmesan at the table. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 350°F (175°C) oven until warmed through to preserve some crispness.
About the Giveaway
Note: A giveaway mentioned in the original post has ended. The announcement and prize information were part of a past promotion and are included here only as context for the original content.
Enjoy this easy, flavorful side—simple ingredients, minimal fuss, and plenty of taste. They’re proof that small, fresh touches like garlic butter and Parmesan can turn humble sweet potatoes into something special.