Garlic Butter Smashed Sweet Potatoes With Parmesan Cafe Delites

This is a no fail recipe, and started when Bianca, a faithful long-time reader, emailed to ask if she could make those Crispy Garlic Butter Parmesan Smashed Potatoes with Sweet Potatoes instead, for dietary preferences. And for seasonal purposes. Normally, I’d be like: GO AHEAD! DO ITTTT! But. (Big But). Sweet potatoes have such a different texture than normal potatoes, I

had to try this one out myself before suggesting anything.

Well, smack me upside the head. These are (were) INSANE. THANK YOU BIANCA.

In testing these, I tried two different methods.

1/ Baking them first until fork tender, smashing on the same tray (less washing up — lazy person confession), and continued baking to crisp awesomeness

OR

2/ Boiling them first, draining each piece, then placing them on a tray, smashing, and baking to crisp perfection.

Either way, you can’t go wrong. Personally, I prefer the boil method first, as they seem to almost caramelise in their own natural sweetness while boiling before baking. BUT. You can do either!

I also found gently smashing them a fork was much easier than using a potato masher. A potato masher just, well, mashed and destroyed. You may have to mould them a little into shape after smashing them, because they are much softer than the average potato.

Then drizzle in melted garlic butter, broil (or grill) for a another 10 – 15 minutes, and mentally prepare yourself for the BEST smashed sweet potatoes you will ever try in this lifetime. Garlic Butter Smashed Sweet Potatoes With Parmesan Cheese. To be exact.

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© 2016, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

Original article and pictures take http://cafedelites.com/2016/09/15/garlic-butter-smashed-sweet-potatoes-with-parmesan/ site


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