Smashed Sweet Potatoes

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With potatoes, pantry spices and a couple extras, these smashed sweet potatoes are an easy side dish recipe that delivers on flavor.

Prep Time10

Cook Time35

Total Time45

Course: Side Dishes

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

1/4 cup olive oil, plus more for greasing pans
2 pounds sweet potatoes*
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 cup chopped toasted walnuts
1 tablespoon minced chives

Instructions

Preheat the oven to 450 degrees F. Grease 2 sheet pans with a thin and even coating of olive oil.
Slice the potatoes into 1-inch-thick rounds.
Place the potatoes and 1 tablespoon kosher salt in a large pot. Fill it with cold water, covering the potatoes by 1 inch. On the stove over high heat, bring the water to a boil, reduce the heat and simmer the potatoes until they are just tender enough to be pierced with a knife, about 5-7 minutes.
Drain the potatoes and place them on the pans, spacing them about 1-2 inches apart. Use a potato masher, the bottom of a glass or a fork to smash them down.
In a small bowl, stir 1/4 cup olive oil, thyme, garlic powder, onion powder, 1/2 teaspoon kosher salt and black pepper. Drizzle the tops of the potatoes with this oil mixture.
Roast the potatoes for 30-32 minutes, rotating the sheet pans halfway through roasting, until the bottoms and edges are browned and crispy.
Sprinkle the potatoes with walnuts and chives before serving.

Notes

* Look for sweet potatoes that are longer and thinner, no more than about 2 inches at their widest point.

You can use chopped almonds instead of walnuts.

Let leftovers cool to room temperature. Then store them in an airtight container in the fridge up to 3 days. You can reheat them in a 350-degree F oven. They won’t get back all the crispness they had on the bottom as when you first roasted them. You can also enjoy them cold with a salad.

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