We Can't Stop Eating These Smashed Sweet Potatoes
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It's February and here at Delish we're still going strong on root vegetables. We've cauliflower-ed just about everything, and I think I've eaten my weight in Brussels sprouts.
These sweet potatoes are the cure for root veggie fatigue. They're crispy and creamy all at once, and they're completely packed with flavor.
Start by slicing your potatoes into 1" rounds. I prefer to leave the skin on but feel free to remove before slicing if you'd like. Toss your rounds in a magical combination of butter, garlic, thyme, and a pinch of nutmeg. Set them in an even layer and bake them about 30 minutes, or until fork tender. Now comes the fun part: smashing! Forks work well, but I actually prefer a flat bottomed glass. Sprinkle your flattened potatoes with Parmesan and broil until melted and slightly crisp. Prepare yourself, or you might find you've eaten half the tray before plating.
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