Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Smashed Sweet Potatoes
Smashed Sweet Potatoes
About the Recipe
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.
Author: Grace Elkus
Ingredients:
3 medium sweet potatoes (about 2 pounds total), sliced crosswise into 1 1/2-inch-thick slices
1 tablespoon plus 3/4 teaspoon kosher salt, divided
3 tablespoons olive oil, divided
1 teaspoon dried Italian seasoning
3/4 teaspoon garlic powder
Freshly ground black pepper
2 ounces Parmesan cheese, finely grated (about 1 cup)
Getting it done:
1. 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.
2. 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.
3. 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.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
Ingredients:
3 medium sweet potatoes (about 2 pounds total), sliced crosswise into 1 1/2-inch-thick slices
1 tablespoon plus 3/4 teaspoon kosher salt, divided
3 tablespoons olive oil, divided
1 teaspoon dried Italian seasoning
3/4 teaspoon garlic powder
Freshly ground black pepper
2 ounces Parmesan cheese, finely grated (about 1 cup)
Getting it done:
1. 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.
2. 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.
3. 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.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
About the Recipe
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.
Author: Grace Elkus
Nutritional Info
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