Garlic Butter Smashed Sweet Potatoes
These easy-to-make smashed sweet potatoes are the perfect sweet and savory side dish for a weekend supper or Thanksgiving dinner. The outsides are crispy and the insides are soft and melt in your mouth – this is sweet potato heaven!
Instructions
- 1
Preheat your oven to 400 Fahrenheit. Line a baking sheet with parchment paper. Cut the potatoes (3 sweet) into 1.5 inch rounds. You'll get about 6 per sweet potato.
- 2
Bring a large pot of water to a boil over high heat. Add the sweet potatoes and boil them for minutes (15), until they can be pierced with a fork but are not mushy. When they've finished cooking, remove them from the pot and place them on the baking sheet.
- 3
While the sweet potatoes are boiling, make the smoky pecans. Melt the vegan butter (1 tablespoon) in a small pan over medium heat. Mix in the pecans (1 cup), smoked paprika (0.5 teaspoon), sea salt (0.25 teaspoon), black pepper (0.25 teaspoon), and cayenne (0.25 teaspoon) and then let them toast, stirring occasionally, for [3-4 minutes], until they are fragrant.
- 4
While the pecans are toasting, make the herb and garlic butter. Melt vegan butter (0.5 cup) in a small pan and add the garlic (2 cloves), italian seasoning (1 teaspoon), cayenne (0.25 teaspoon), sea salt (0.25 teaspoon), and black pepper (0.25 teaspoon) and let the garlic cook for minute (1).
- 5
Carefully smash the sweet potatoes using a fork. It works best to stab the centers a few times and then use the fork to push the sweet potatoes down around the edges of the circles. Drizzle the herb and garlic butter over the sweet potatoes.
- 6
Roast the smashed sweet potatoes for minutes (20) then turn your oven to broil. If you're using the vegan parmesan (0.5 cup), sprinkle it over the sweet potatoes. Return the sweet potatoes to the oven and broil for minutes (5) – until the tops start to get crispy. Serve the smashed sweet potatoes with the smoky pecans and some [fresh thyme] over the top.
Nutrition Facts
Per portion