Smashed Sweet Potatoes

Smashed Sweet Potatoes

Details

Rustic roasted sweet potatoes with green onions.
  • Serves: 4
  • Active Time: 10 mins
  • Total Time: 45 mins
  • Views: 29,308
  • Success: 93%

Steps

Step 1: Making the Sweet Potatoes

• 4 medium sweet potatoes
• 3 green onions
• 1/4 tsp freshly ground black pepper
• 3/4 tsp sea salt
• 2 tbsp butter*

Method

Preheat oven to 400° F (200°C).

Puncture the sweet potatoes with a fork. Place onto a parchment-lined baking tray and bake for 35 to 50 minutes, depending on the size of the sweet potatoes. When a fork slides through the center of the sweet potatoes with ease, they are ready. Allow to cool for 5 to 10 minutes or until you can handle them.

While the sweet potatoes cool, finely chop the green onions.

While the potatoes are still warm, slice them lengthwise. Peel the skin off and discard. Place the potatoes into a bowl and add the butter, green onions. Season with salt and pepper and toss. Serve immediately.

*Note: For plant-based, use a non-dairy butter such as Earth Balance.

Chef's Notes

This smashed sweet potato recipe is a snap! Just bake, chop green onions, toss and serve! It looks pretty and has a warm sweet flavor that goes perfect with many braised and/or roasted dishes.

11 Comments

  • Lisa N
    Lisa N
    I made this recipe for my girlfriend and she doesn't even like sweet potatoes. When I served it i just didnt mention exactly what it was. She LOVED it. It is truly easy, pretty and fresh tasting-not like overcooked rubber sweet potatoes of our childhood.
  • Tash & andrew G
    Tash & andrew G
    From the first time we tried it, we fell in love with this recipe and you'll find it on our plates at least once a week! It makes a really good side dish for pretty much anything that we can think of, but paired with slow cooked spare ribs has been our favourite.
  • Dee F
    Dee F
    We made these today and everyone thought they were delicious. thanks!
  • Javan B
    Javan B
    my sweet potatoes didn't caramelize. I let it cook until fork tender.
  • Joe G Rouxbe Staff
    Joe G
    Depends a great deal on the amount of natural sugar in the sweet potatoes... were they good though?
  • Javan B
    Javan B
    Although it didn't caramelize. They were good. I wish that it did caramelize so it could taste much sweeter.
  • Madeleine S
    Madeleine S
    All the sweet potatoes I have ever seen are orange and more the color of the carrots. Have I been misinformed? Am I thinking of Yams? What type are used in the video? Where would I find them? THANKS!
  • Dawn T Rouxbe Staff
    Dawn T
    Technically both the lighter ones in the video and the more orange ones are both sweet potatoes. The orange ones are more wet, while the lighter sweet potatoes are drier. For this particular dish I prefer the lighter/dryer sweet potato. Actual yams are not usually readily available here in America. Yams are grown in tropical and sub-tropical regions of the world and are quite large and tubular. They are sometimes available in ethnic markets, but they are not to be confused with the orange potatoes you see in the grocery store...those are still actually sweet potatoes. Here is an interesting article/blog about sweet potatoes and yams. Hope this helps to clear things up - cheers!
  • Robert S
    Robert S
    I would like to take these to a dinner party, along with the braised ancho chili short ribs, and I was wondering whether they tasted the same if I made them the day before, too, and if so, how should I re-heat them. Alternatively, I can make them at home and carry them over, but I'm still wondering what the best way to re-heat them is, assuming that they will cool down by the time I drive over, re-heat the ribs, etc. Thanks in advance.
  • Dawn T Rouxbe Staff
    Dawn T
    I have not tried making these the day before but I don't think they would be as good, so I wouldn't recommend it. You could always try it though. On the day, if you want to make them ahead, you could either roast them after you take the ribs out of the oven (as they will stay hot) or you could roast them ahead of time and then wrap them whole in aluminium foil. Then just before serving heat them in a low oven (could be done at the same time as you reheat the ribs) and then scoop them out etc. Hope this helps. Cheers!
  • Pamela H
    Pamela H
    We made these last week and I am obsessed! I wonder how the recipe translates to regular Russet potatoes, which I am trying out as I type. :) Wish me luck and I'll let you know if they turn out!

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