Description
Transform humble sweet potatoes into a decadent side dish with a perfect contrast of textures. These potatoes are first boiled to ensure a velvety, tender center, then smashed and roasted at high heat until the edges become irresistibly crunchy. Enhanced with a savory garlic, herb, and maple glaze, this dish offers a sophisticated balance of sweet and savory notes, making it an ideal choice for both festive holiday gatherings and simple, comforting weeknight meals.
Ingredients
4 medium sweet potatoes
3 tbsp olive oil
1 tbsp pure maple syrup
3 cloves garlic, minced
1 tsp smoked paprika
1 tbsp fresh thyme or rosemary, chopped
1 tsp kosher salt
0.5 tsp freshly cracked black pepper
Instructions
Wash the sweet potatoes thoroughly to remove any dirt.
Place potatoes in a large pot and cover with cold salted water.
Bring to a boil and cook until fork-tender, about 20 minutes.
Drain and let steam-dry for 5 minutes.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Arrange boiled potatoes on the sheet with space between each.
Use the bottom of a heavy glass or potato masher to press down firmly until the potato is flattened but still holds together.
Whisk together olive oil, maple syrup, garlic, paprika, salt, and pepper in a small bowl.
Drizzle the mixture over the smashed potatoes and top with fresh herbs.
Roast for 25 minutes or until the edges are deep golden brown and crispy.
Notes
Ensure potatoes are similar in size for even cooking. For a sweeter profile, substitute the smoked paprika with a pinch of ground cinnamon. You can use melted grass-fed butter as a flavorful alternative to olive oil.
- Prep Time: 10
- Cook Time: 45
- Category: Desserts
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 potato
- Calories: 210
- Sugar: 7g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg