Wednesday, February 22, 2017

Garlic Butter Smashed Sweet Potatoes

Garlic Butter Smashed Sweet Potatoes - made January 20, 2017 modified from Cafe Delites
I have yet to meet a sweet potato that I don't love. I can eat it plain boiled or baked and be perfectly fine. Once in awhile, I take a walk on the wild side and "do stuff" to the plain sweet potato so that it isn't so plain.
It helps when you buy a large bag from Costco and get all crazy. Fortunately, it's hard to ruin sweet potatoes. Even more fortunately, this recipe makes them better. This was just enough savory to complement the sweet potato perfectly. I made one minor mistake because I didn't read the directions carefully enough beforehand (oops) and sprinkled the Parmesan cheese on top the first time I put them in the oven. So the sprinkles got a bit burnt.
Fortunately, the potatoes survived me and my cooking, er, skills and were perfectly fine. It's best to cut the potato rounds a bit thick so they don't fall apart in boiling so easily and there's more sweet potato to enjoy with each serving.
4 medium or 3 large sweet potatoes
3 tablespoons melted butter
1 teaspoon garlic powder
1 tablespoon chopped parsley
salt and pepper to taste
2 tablespoons Parmesan cheese
  1. Cut sweet potatoes into thick discs, skins on. Place in large pot of salted water. Bring to boil, covered for 20-25 minutes or until just fork-tender. Drain.
  2. Preheat oven to broil, high heat setting. Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray.
  3. Arrange sweet potatoes in single layer and lightly press with fork.
  4. Mix butter, garlic powder and parsley. Brush each sweet potato generously with mixture until evenly divided among the pieces. Sprinkle with salt and pepper. 
  5. Broil until they are golden and crispy, about 15 minutes. Remove from oven, sprinkle tops with parmesan cheese and return to the oven until the cheese is melted.

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