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.

Sweet Potato Tortillas

Sweet potato gives these thin tortillas their orange-gold color and soft texture. The three-ingredient dough should feel slightly tacky but easy to shape; cooked sweet potatoes vary in moisture, so add extra flour only if you need it. Roll the rounds thin, cook them briefly in a dry skillet until lightly spotted, and keep the warm stack under a towel so the tortillas stay bendable. Serve them plain, with fillings on the side.

Ingredients for Sweet Potato Tortillas

• 1 cup smoothly mashed cooked orange-fleshed sweet potato (about 200g), measured after cooking and peeling
• 1 1/4 cups all-purpose flour (about 150g), plus 1 to 2 tablespoons only if needed and a little for rolling
• 1/4 teaspoon fine salt

Yield: 6 tortillas, about 7 inches each. Time: About 20 to 25 minutes prep and 15 to 20 minutes cooking; approximately 40 to 45 minutes total.

How to Make Sweet Potato Tortillas

1. Cook and mash the sweet potato: Pierce a whole orange-fleshed sweet potato and place it on a microwave-safe plate. Microwave for about 5 to 8 minutes, turning if needed, until it yields easily when pierced. Cool enough to handle, scoop out the flesh, and mash until smooth. Measure 1 cup, letting the mash cool further if it is still steaming hot.
2. Mix and rest the dough: Combine the measured sweet potato, 1 1/4 cups flour, and salt until no loose flour or wet patches remain. Knead briefly. The dough should be soft and slightly tacky but shapeable. If it clings heavily to your hands, work in extra flour 1 tablespoon at a time, using only what you need. Cover and rest for 5 to 10 minutes.
3. Roll thin rounds: Divide the dough into 6 equal pieces, keeping unused pieces covered. On a lightly floured surface, roll each piece into a thin, fairly even round about 7 inches across. Slightly uneven edges are fine. If a round sticks when you lift it, dust the surface lightly with flour or roll it on parchment.
4. Cook one at a time: Preheat a dry 10- to 12-inch nonstick or well-seasoned skillet over medium heat for several minutes. Lay in a tortilla and check the underside after about 1 minute. Flip once when toasted spots appear and the top begins to lose its raw look, usually after 1 to 2 minutes. Cook the second side for about 45 to 90 seconds, until lightly spotted and set. Lower the heat slightly if the spots darken before the center cooks through.
5. Stack and serve: Transfer each tortilla to a stack beneath a clean kitchen towel. Serve the plain tortillas warm, or cool them completely before packing them for storage.

Getting the Dough and Thickness Right

Measure the cooked sweet potato rather than starting with an unmeasured whole potato. Its moisture can still vary, so use the dough’s feel to decide whether it needs extra flour. Too much flour can make the finished tortillas stiff. A baked sweet potato also works; measure its cooled, peeled flesh the same way.

Roll the rounds thinly without leaving thick centers, which can stay doughy while the edges dry out. If a tortilla cracks when folded, roll the remaining pieces more evenly, avoid unnecessary flour, and stop cooking them as soon as they are lightly spotted and set.

Skillet Heat and Doneness

The skillet should be hot before the first tortilla goes in. If the dough sticks, check the pan heat and whether the dough is overly wet; if sticking persists, wipe the pan with a very light coating of oil. A few small blisters may form, but the tortillas do not need to puff. Remove each one while it still bends easily, rather than cooking it until crisp.

Can I Use a Different Flour?

This dough uses all-purpose flour. Gluten-free flours are not reliable cup-for-cup substitutes; they need a separately developed flour and binder formula.

How to Store and Reheat Sweet Potato Tortillas

Keep tortillas under a clean towel while serving them warm. For storage, cool them completely, separate with parchment if needed, and refrigerate in an airtight container for up to 3 days. Rewarm briefly in a warm skillet, or microwave a small stack wrapped in a paper towel for about 20 to 30 seconds, until pliable.

You can also freeze cooled tortillas with parchment between them for up to 3 months. Offer taco or wrap fillings separately; eggs and vegetables or beans and roasted vegetables work well.

For another sweet potato-based bread, try Sweet Potato Cornbread.

Nutrition

Approximate per tortilla (1 of 6): 120 calories, 3g protein, less than 1g fat, and 26g carbohydrates. Approximate per 100g: 210 calories, 5g protein, less than 1g fat, and 44g carbohydrates, estimated from ingredient weights before skillet cooking. Added flour and moisture lost during cooking will change these estimates.

Sweet Potato Cornbread

Mashed sweet potato gives this lightly sweet cornbread a tender, orange-gold crumb. Baked in a 9-inch square dish, it has a golden top, browned edges, and thick squares that hold together when lifted. The key is to use thick sweet potato mash and check that the center is set before taking the pan out of the oven. Let the bread rest before cutting, then serve a few warm squares with small pats of butter.

Ingredients for Sweet Potato Cornbread

• 1 cup cooked, peeled, thick mashed sweet potato (225g), measured after cooking
• 1 cup fine yellow cornmeal (150g)
• 1 cup all-purpose flour (120g)
• 1/4 cup packed light brown sugar (55g)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon fine salt
• 3/4 cup buttermilk (180g)
• 2 large eggs
• 6 tablespoons unsalted butter, melted and cooled slightly
• About 1 tablespoon additional unsalted butter, divided between greasing the dish and serving

Optional: Add 1/4 teaspoon ground cinnamon to the dry ingredients for a lightly spiced version.

Yield: 9 squares. Total time: About 85–95 minutes, including cooking the sweet potato, baking, and a 15-minute rest. Oven preheating can overlap preparation.

How to Bake Sweet Potato Cornbread

1. Cook the sweet potato: Pierce a medium-large sweet potato and microwave it on high for about 8–12 minutes, turning as needed, until a fork passes easily through the center. Cool until you can handle it, then peel, mash, and measure 1 cup. The mash should be thick, not watery.
2. Preheat and grease: Heat the oven to 400°F (205°C) with a rack near the center. Use some of the additional butter to grease the bottom, corners, and sides of a 9-inch square baking dish. Do not preheat an empty ceramic or glass dish.
3. Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and optional cinnamon. Break up any brown sugar clumps.
4. Mix the wet ingredients: In a second bowl, whisk the mashed sweet potato, buttermilk, and eggs until fairly uniform. Whisk in the 6 tablespoons melted butter; it should be warm, not hot.
5. Combine: Fold the wet mixture into the dry ingredients just until no dry pockets remain. A few small lumps are fine. Spread the thick batter evenly into the dish, reaching the corners. Mixing longer can make the crumb dense.
6. Bake: Bake uncovered for about 40–45 minutes, beginning checks at 35 minutes. The top should be golden-orange, the edges deeper golden-brown, and the center set rather than shiny or wet. A tester inserted into the center should come out clean or with a few moist crumbs, not raw batter.
7. Rest and serve: Let the cornbread rest in the dish for 15 minutes. Loosen the edges, cut into nine squares, and lift out a few pieces. Add small pats of the remaining butter to a couple of warm squares.

Preparing the Sweet Potato

Measure the sweet potato after cooking, peeling, and mashing it. Thick mash adds moisture without leaving excess liquid in the batter. For a convenient substitute, drain canned sweet potatoes thoroughly, then mash and measure 1 cup. Roasted sweet potato also works; cook until tender, then mash and measure the same amount. Allow extra time if roasting.

How to Tell When the Cornbread Is Done

Browned edges alone do not mean the middle is baked through. From 35 minutes onward, check both the center’s appearance and a tester inserted into it. If the center looks wet or the tester has raw batter on it, bake for a few more minutes and check again.

Ceramic, glass, and metal dishes can bake at different rates, and wetter sweet potato mash may need more time. Use the specified 9-inch dish: an 8-inch dish holds a deeper layer of batter and may take longer to bake through. The 15-minute rest helps the tender squares hold together when cut and lifted.

Serving Sweet Potato Cornbread

Serve warm with butter, or offer honey on the side for anyone who wants a sweeter square. It pairs well with chili, stew, roasted chicken, or barbecue. For another sweet potato side, try creamy scalloped sweet potatoes.

Storing and Reheating

Cool leftovers completely, then store airtight at room temperature for up to 2 days or in the refrigerator for up to 4 days. Microwave an individual square briefly until warm, then add butter. To freeze, wrap cooled squares tightly and place them in a freezer-safe bag for up to 1 month; thaw before warming.

The sweet potato can be cooked and mashed ahead, then refrigerated until you’re ready to make the batter.

Nutrition

Approximate per square (1 of 9): 260 calories, 5g protein, 11g fat, and 36g carbohydrates. Approximate per 100g: 275 calories, 6g protein, 12g fat, and 38g carbohydrates. Values include the butter for greasing and serving and will vary with ingredients, portion size, and moisture lost during baking.

Creamy Scalloped Sweet Potatoes

Thin sweet potato rounds bake in garlic-thyme cream until tender, with a few lightly browned patches on the exposed tops. There’s no cheese or thickened sauce in this version: the orange slices stay visible, and cream pools between them. Baking the dish covered first helps the center soften before the tops brown. Check a center slice for tenderness rather than relying on the clock alone.

Servings: 6 side-dish servings. Prep: 20 minutes. Cook: 50 to 65 minutes. Total: About 1 hour 20 minutes to 1 hour 35 minutes, including a 10-minute rest.

Ingredients for Creamy Scalloped Sweet Potatoes

• 2 pounds sweet potatoes, scrubbed, skins left on (900g)
• 1 1/2 cups heavy cream (about 360g)
• 1 tablespoon unsalted butter (15g)
• 2 garlic cloves, finely minced
• 2 teaspoons fresh thyme leaves, divided
• 1 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper

How to Bake Scalloped Sweet Potatoes

1. Prepare the dish: Preheat the oven to 375°F (190°C). Use some of the butter to grease a shallow, approximately 10-inch round, 2-quart oven-safe dish. Set it on a rimmed sheet pan to catch any bubbling cream.
2. Slice the potatoes: Cut the scrubbed sweet potatoes into uniform rounds about 1/8 inch thick. Use a mandoline with a hand guard or a sharp knife.
3. Warm the cream: Combine the cream, garlic, remaining butter, salt, pepper, and most of the thyme in a small saucepan. Stir over low heat for 3 to 5 minutes, until the butter melts and the cream is warm. Do not boil.
4. Arrange the casserole: Lay the rounds flat in loosely overlapping rows. Pour the warm cream between them, lifting a few slices if needed to help it reach the lower layers. The cream should reach partway up the slices without submerging the top layer. Scatter the remaining thyme over the top.
5. Bake covered: Cover snugly with foil and bake for 35 to 40 minutes.
6. Uncover and finish: Remove the foil and bake for approximately 15 to 25 minutes more. Begin testing a slice near the center after about 45 minutes of total baking. The casserole is done when a knife or fork passes easily through the center, the slices still hold their shape, the cream bubbles at the edges, and the exposed tops have a few golden-brown patches. If the tops darken before the center softens, loosely replace the foil and continue baking.
7. Rest and serve: Let the casserole stand for 10 minutes, then spoon portions from the dish with some of the cream.

How Thin to Slice the Sweet Potatoes

Aim for consistent 1/8-inch rounds so the middle and edges soften at about the same rate. Thicker slices or a deeper, more crowded dish may need extra baking time; test one of the thickest rounds near the center. You can peel the potatoes if you prefer, though leaving the scrubbed skins on gives the slices more defined edges.

How Much Cream Should Be in the Dish?

Before baking, the cream should be visible between the rounds and partway up the layers, with the top slices exposed. It will look loose when the casserole first comes out of the oven. A 10-minute rest lets it settle somewhat, but this cream-only sauce will remain saucy rather than set firm.

Serving and Storing

Serve warm alongside roast turkey, ham, or pork. For another savory sweet potato dish, try these cheesy spinach and garlic sweet potato boats.

Cover and refrigerate leftovers for up to 3 days. Reheat covered in the oven until hot, uncovering briefly if you want to refresh the exposed tops. Individual portions can be gently microwaved until hot. To make the casserole ahead, bake it, cool and refrigerate it, then allow extra time to reheat the cold full dish. Freezing is not a dependable choice if you want to preserve the cream and potato texture.

Nutrition

Approximate per serving (1/6 of the casserole): 350 calories, 4g protein, 24g fat, and 33g carbohydrates. Approximate per 100g: 165 calories, 2g protein, 11g fat, and 15g carbohydrates, calculated from ingredient weights before baking. Values are estimates; the cooked weight and nutrition per 100g will vary as moisture evaporates.

Cheesy Spinach & Garlic Sweet Potato Boats

These twice-baked sweet potatoes are halved, scooped, and filled with their own mashed flesh, garlic spinach, cream cheese, and mozzarella. A short second bake melts the cheese into the filling while leaving the orange sweet potato and green spinach visible. Small dollops of cream cheese and chopped cilantro go on after baking.

Choose similarly sized potatoes, and bake them until a knife slides through easily. Tender flesh is much easier to scoop without tearing the skins.

Ingredients for Sweet Potato Boats

• 4 medium sweet potatoes of similar size, about 2–2 1/2 pounds total (about 1kg)
• 1 tablespoon olive oil, divided
• 5 ounces fresh spinach (140g)
• 2 garlic cloves, minced
• 4 ounces cream cheese, softened and divided (115g)
• 3/4 cup shredded low-moisture mozzarella (85g)
• 3/4 teaspoon kosher salt, divided, or to taste
• 1/4 teaspoon freshly ground black pepper, plus more for finishing
• 2 tablespoons chopped fresh cilantro

How to Make Cheesy Spinach & Garlic Sweet Potato Boats

Yield: 8 boats; 4 main-dish servings or 8 side servings. Time: About 15 minutes of active prep and 55–75 minutes of cooking; allow about 75–95 minutes total, depending on potato size.

1. Bake the potatoes: Preheat the oven to 400°F (205°C). Scrub, dry, and prick the sweet potatoes. Rub them with about 1 teaspoon of the olive oil and place them with space between them on a rimmed baking sheet. Bake uncovered, starting to check at 45 minutes, until a knife slides through the centers with little resistance. Medium potatoes usually take 45–60 minutes; larger ones may take longer.
2. Cook the spinach: While the potatoes bake, heat the remaining olive oil in a medium skillet over medium heat. Add the garlic and stir briefly until fragrant but not browned. Add the spinach and 1/4 teaspoon of the salt. Cook, stirring, until wilted, about 3–5 minutes. Let any visible liquid evaporate or drain it off so the filling does not become watery.
3. Shape the boats: Let the baked potatoes stand for about 5 minutes. Cut each in half lengthwise and gently scoop the centers into a mixing bowl, leaving about 1/4 inch of flesh attached to each skin. You should have eight intact shells.
4. Mix and fill: Reserve about 1 ounce of the softened cream cheese for topping. Mash the scooped sweet potato with the spinach, remaining cream cheese, mozzarella, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spoon the filling into the shells in loose mounds, keeping the orange sweet potato and green spinach exposed.
5. Bake again: Return the boats to the baking sheet, cut side up. Bake uncovered at 400°F for 10–12 minutes, checking at 10 minutes, until the filling is hot through and the mozzarella within it has melted.
6. Finish: Dot the hot boats with small, separate pieces of reserved cream cheese. Scatter the cilantro and a little more black pepper over the tops. Adding the cream cheese after baking keeps the white dollops distinct.

How to Keep the Boats Intact

Fully tender potatoes are easier to scoop without pulling at the skins. Let them rest briefly before cutting, then work gently around the edges with a spoon. The 1/4-inch layer of flesh left in each skin supports the filling. For crisper skins, you can lightly oil the empty shells and bake them for about 5 minutes before filling; this step is optional.

Using Frozen Spinach

In place of fresh spinach, use about 5 ounces of thawed frozen spinach. Squeeze it thoroughly dry, then warm it with the garlic. Unlike fresh leaves, thawed spinach holds enough water to loosen the filling if it is not squeezed first.

Storing and Reheating

Refrigerate cooled leftover boats in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for roughly 10–15 minutes, or until hot through; larger or colder boats may need more time. For distinct white dollops and fresh herbs, add cream cheese and cilantro after reheating.

For another savory sweet potato recipe, try Crispy Sweet Potato Fritters with Sriracha Mayo.

Nutrition

Approximate nutrition per main-dish serving (2 boats): 415 calories, 12g protein, 18g fat, and 54g carbohydrates. Per 100g of finished boats: approximately 145 calories, 4g protein, 6g fat, and 19g carbohydrates. Values vary with potato size, ingredients, and moisture lost during cooking.