Smashed Sweet Potatoes

Cheesy Sweet Potatoes

What do you do with sweet potatoes? I usually cut them in wedges or slices and roast them for my mix-and-match lunch bowls. This week I wanted to try something new, and made these garlic-bread-inspired cheesy sweet potato “pancakes”.

First, I sliced and baked my sweet potatoes, then I smashed them with a fork, topped with garlicky butter, baked some more and added cheese. Not something I’d make or eat every day, but I see these as a great comfort food option or a future Thanksgiving appetizer.

As you can tell by their vibrant orange color, sweet potatoes are very rich with vitamin A. Vitamin A is important for keeping our eyes and skin healthy.

I like to eat baked sweet potatoes with their skins (skins add more fiber and potassium!) but feel free to peel them before slicing if you prefer.

Smashed Sweet Potatoes

  • 2 medium sweet potatoes or yams, trimmed and cut into 1-1,5 in slices
  • 2-3 Tablespoons olive oil or ghee
  • 4 Tablespoons butter
  • 2 cloves garlic, minced
  • 1-2 teaspoons fresh thyme
  • 1/4-1/3 cup grated Parmesan cheese to taste

1. Bake sweet potato slices on a lined baking sheet drizzled with oil or ghee at 375F for about 30 minutes until they are soft in the middle. Remove from the oven.
2. Meanwhile, in a small bowl, melt butter, then mix in garlic and thyme leaves.
3. Use a fork or a potato masher to smash each sweet potato slice on the baking sheet. Top each with the melted butter mix, return to the oven for 10 more minutes.
4. Sprinkle Parmesan on top of each slice, bake for about 5 more minutes until cheese is melted and crisped up.