Smashed Sweet Potatoes with Parmesan and Thyme

Smashed Sweet Potatoes with Parmesan

Thick sweet-potato rounds are boiled just until tender enough to smash, then roasted with garlic, thyme, and Parmesan. Gentle pressure gives each round split, browned edges while leaving a soft center. The Parmesan goes on near the end so it browns in patches without spending the full roasting time in the oven. Expect somewhat crisp edges, not the all-over crunch of smashed regular potatoes.

Servings: 4–6 as a side dish. Prep time: 15 minutes. Cook time: About 40–45 minutes. Total time: About 55–65 minutes.

Ingredients for Smashed Sweet Potatoes

• 2 pounds sweet potatoes (about 900g), preferably similarly sized and fairly round, cut into approximately 1-inch crosswise rounds
• 2 tablespoons unsalted butter (28g), melted
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon dried thyme
• 3/4 teaspoon kosher salt, plus more for the boiling water
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup freshly grated or finely shredded Parmesan (about 70g), divided
• 2 tablespoons chopped fresh parsley

Peeling is optional. Skins can help the softened rounds hold together; peeling leaves more orange surface exposed.

How to Make Smashed Sweet Potatoes with Parmesan

1. Boil the rounds: Put the sweet potatoes in a large pot and cover with salted water. Bring to a gentle boil and cook for 12–18 minutes, checking after 12 minutes. A knife should slide in easily, but the rounds should still hold together.
2. Prepare the oven and seasoning: While the potatoes boil, preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment. Stir together the melted butter, olive oil, garlic powder, thyme, 3/4 teaspoon salt, and pepper.
3. Drain and smash: Drain the rounds well and let surface moisture evaporate briefly. Arrange them on the sheet with room to spread; use a second lined sheet if needed. Press each round gently with a flat-bottomed glass or measuring cup to about 1/2 inch thick. The edges should split, but the center should remain intact. If the tool sticks, put a small piece of parchment between it and the potato.
4. Roast: Brush the seasoned butter mixture over the smashed rounds. Roast uncovered for 18–22 minutes, checking for golden spots along the edges after 18 minutes. Do not flip the fragile rounds. Rotate the sheet if browning is uneven; if using two sheets, switch their rack positions as needed.
5. Add Parmesan: Reserve about 2 tablespoons Parmesan for serving. Scatter the rest over the potatoes in uneven patches. Roast for 5–8 minutes more, checking after 5 minutes. Remove when the cheese has browned spots and the potato edges are browned but not burned.
6. Finish and serve: Let the rounds stand for 2–3 minutes. Transfer them to a serving plate in a loose, overlapping pile, then scatter with parsley and the reserved Parmesan. Serve warm.

How to Keep the Rounds Intact

Stop boiling when the potatoes are knife-tender, not falling apart. Overly soft rounds can break during transfer or turn to mash under the glass. Press just enough to make irregular edges while leaving the centers about 1/2 inch thick.

Getting Browned Edges and Parmesan

Drain off surface moisture and leave space between the rounds on the baking sheet. Crowding traps moisture and limits browning, even though the finished potatoes can overlap on the serving plate. Adding Parmesan after the first roast gives the edges time to color before the cheese begins to brown.

Serving and Leftovers

Serve with roast chicken, grilled meats, or a green salad, or offer the warm rounds as individual appetizer portions. For a different garlic-and-cheese potato side, try Baked Garlic Parmesan Potato Wedges.

Refrigerate leftovers in an airtight container for up to 5 days. The browned edges will soften in storage; warm leftovers until heated through, without expecting the same texture as freshly roasted rounds. To prepare ahead, boil and smash the potatoes, then complete the roasting close to serving time.

Nutrition

Approximate nutrition per serving, based on 6 side-dish servings: 240 calories, 7g protein, 10g fat, and 31g carbohydrates. Approximate values per 100g, estimated from ingredient weights: 140 calories, 4g protein, 6g fat, and 18g carbohydrates. Values will vary with serving size and cooked weight.