Crispy Parmesan Smashed Sweet Potatoes
These Crispy Parmesan Sweet Potatoes get smashed, brushed with garlicky butter, and roasted face-down in Parmesan until they form a crackly, golden cheese crust you’ll want to peel off and eat first.
You only need about 10 minutes of prep and a handful of pantry spices to make them. Smashing the halves gives you more surface area, which means more crispy edges in every bite. Serve them as a cozy fall side dish or set them out with the Sriracha mayo as a crowd-pleasing appetizer that disappears fast.
Helpful Tips
- Dry the potatoes well: After washing, pat the sweet potatoes completely dry with a kitchen towel. Any leftover moisture will create steam and keep the cheese from crisping.
- Smash gently: Let the halves cool for a few minutes after the first roast, then press down slowly with the bottom of a cup. A gentle, even press flattens them without breaking them apart.
- Press firmly into the cheese: When you dip the cut side into the Parmesan, give it a firm press so the cheese sticks in an even layer. Good contact with the pan is what creates that cohesive, golden crust.
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Crispy Parmesan Smashed Sweet Potatoes
These Crispy Parmesan Sweet Potatoes get smashed, brushed with garlicky butter, and roasted face-down in Parmesan until they form a crackly, golden cheese crust you’ll want to peel off and eat first.
Ingredients
- 4 small sweet potatoes
- 1 tablespoon avocado oil
- 2 tablespoons salted butter melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon EACH salt and pepper
- 1/2 cup Parmesan cheese finely grated
- chopped chives for garnish
For the dipping sauce (optional):
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
Instructions
- Preheat your oven to 425°F(220°C). Line a baking sheet with parchment paper.
- Wash the potatoes thoroughly and dry them with a kitchen towel. Cut them in half lengthwise. Toss them with oil, season with salt and pepper. Place them cut side up on the baking sheet. Roast for 20 minutes. Remove from oven. Let cool slightly, then smash them down with the bottom of a cup.
- Lower the oven heat to 375°F(190°C).
- In a large bowl, combine the melted butter, garlic powder, onion powder, paprika, salt, and pepper. Add the potatoes to the bowl and toss them until they are evenly coated with the butter and seasoning.
- Dip the cut end of each potato in the grated Parmesan and set it parmesan-side down on the baking sheet. Make sure they are not overcrowded for maximum crispiness.
- Roast the potatoes for 5-8 more minutes. They should be golden brown and crispy on the outside. Total time will depend on how large the potatoes were and how crispy you want them.
- Remove the potatoes from the oven and let them cool slightly before serving. Garnish with chopped chives.
- For a delicious sauce to serve them with, combine 1/4 cup of mayo and 1 tablespoon of Sriracha. Serve on the side for dipping.
Nutrition
Calories: 423kcalCarbohydrates: 47gProtein: 8gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 29mgSodium: 690mgPotassium: 795mgFiber: 7gSugar: 10gVitamin A: 32473IUVitamin C: 8mgCalcium: 221mgIron: 2mg
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