These smashed sweet potatoes are cozy, crispy, and packed with fall flavor, with golden edges, soft centers, and plenty of savory contrast. Finished with Parmesan, fresh thyme, and a crunchy smoky pecan topping, they’re the kind of side dish that quietly steals the show.
These smashed sweet potatoes hit that sweet spot between cozy and a little indulgent — exactly what I want on a fall table. Orange-fleshed sweet potatoes are boiled until tender, smashed into rustic little puddles, then finished with butter, garlic, Italian seasoning, fresh thyme, and a shower of Parmesan. The broiler works its magic here, turning the edges crisp and golden while the centers stay soft and creamy.
What really takes them over the top is the smoky pecan topping. Pecans get toasted in butter with smoked paprika, sea salt, black pepper, and a pinch of cayenne, bringing warm, toasty crunch and just enough heat to balance the sweetness of the potatoes. The result is a dish full of contrast — crispy and tender, savory and sweet — and one I find myself making again and again once sweet potato season rolls around.
What to serve with smashed sweet potatoes
Smashed sweet potatoes are a delicious side dish with lots of flavor packed in to every bite. Here’s what to serve with them:
- Parmesan Crusted Chicken
- Cranberry Pork Chops
- Roasted Beet and Kale Salad with Maple Candied Walnuts
- Shaved Brussels Sprouts Salad
Do I need to peel the sweet potatoes?
You can leave the skin on and save the peeling. The skin helps them hold their shape and crisp up in the oven.
How to avoid soggy sweet potatoes
Avoid over-boiling the sweet potatoes. They should be soft but not soggy when they come out of the water. They’ll stand a much better chance of crisping up in the oven when it’s time to broil.
Smashed Sweet Potatoes Recipe
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Ingredients
- ▢ 3 sweet potatoes (about 1 lb each)
- ▢ ½ cup butter
- ▢ 2 cloves garlic (very finely minced)
- ▢ 1 teaspoon Italian seasoning
- ▢ ¼ teaspoon EACH: cayenne, salt, and pepper
- ▢ ½ cup grated parmesan cheese (optional)
- ▢ Fresh thyme (for serving)
Smoky Pecans
- ▢ 1 tablespoon butter
- ▢ 1 cup pecans (coarsely chopped)
- ▢ ½ teaspoon smoked paprika
- ▢ ¼ teaspoon EACH: sea salt, black pepper, and cayenne
Instructions
- Preheat your oven to 400 Fahrenheit. Line a baking sheet with parchment paper. Cut the sweet potatoes into 1 ½ inch rounds. You’ll get about 6 per sweet potato. 3 sweet potatoes (about 1 lb each)
- Bring a large pot of water to a boil over high heat. Add the sweet potatoes and boil them for 15 minutes, until they can be pierced with a fork but are not mushy. When they’ve finished cooking, remove them from the pot and place them on the baking sheet.
- While the sweet potatoes are boiling, make the smoky pecans. Melt the 1 tablespoon of butter in a small pan over medium heat. Mix in the pecans, smoked paprika, sea salt, black pepper, and cayenne and then let them toast, stirring occasionally, for 3-4 minutes, until they are fragrant. 1 tablespoon butter, ½ teaspoon smoked paprika, 1 cup pecans, ¼ teaspoon EACH: sea salt, black pepper, and cayenne
- While the pecans are toasting, make the herb and garlic butter. Melt butter in a small pan and add the garlic, Italian seasoning, cayenne, salt, and pepper and let the garlic cook for 1 minute. ½ cup butter, 2 cloves garlic, 1 teaspoon Italian seasoning, ¼ teaspoon EACH: cayenne, salt, and pepper
- Carefully smash the sweet potatoes using a fork. It works best to stab the centers a few times and then use the fork to push the sweet potatoes down around the edges of the circles. Drizzle the herb and garlic butter over the sweet potatoes.
- Roast the smashed sweet potatoes for 20 minutes then turn your oven to broil. If you’re using the parmesan cheese, sprinkle it over the sweet potatoes. Return the sweet potatoes to the oven and broil for 5 minutes – until the tops start to get crispy. Serve the smashed sweet potatoes with the smoky pecans and some thyme over the top. ½ cup grated parmesan cheese, Fresh thyme
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Nutrition
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Smashed Sweet Potatoes Recipe
Ingredients
- 3 sweet potatoes (about 1 lb each)
- ½ cup butter
- 2 cloves garlic , very finely minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon EACH: cayenne, salt, and pepper
- ½ cup grated parmesan cheese , optional
- Fresh thyme , for serving
Smoky Pecans
- 1 tablespoon butter
- 1 cup pecans , coarsely chopped
- ½ teaspoon smoked paprika
- ¼ teaspoon EACH: sea salt, black pepper, and cayenne
Instructions
- Preheat your oven to 400 Fahrenheit. Line a baking sheet with parchment paper. Cut the sweet potatoes into 1 ½ inch rounds. You’ll get about 6 per sweet potato. 3 sweet potatoes (about 1 lb each)
- Bring a large pot of water to a boil over high heat. Add the sweet potatoes and boil them for 15 minutes, until they can be pierced with a fork but are not mushy. When they’ve finished cooking, remove them from the pot and place them on the baking sheet.
- While the sweet potatoes are boiling, make the smoky pecans. Melt the 1 tablespoon of butter in a small pan over medium heat. Mix in the pecans, smoked paprika, sea salt, black pepper, and cayenne and then let them toast, stirring occasionally, for 3-4 minutes, until they are fragrant. 1 tablespoon butter, ½ teaspoon smoked paprika, 1 cup pecans, ¼ teaspoon EACH: sea salt, black pepper, and cayenne
- While the pecans are toasting, make the herb and garlic butter. Melt butter in a small pan and add the garlic, Italian seasoning, cayenne, salt, and pepper and let the garlic cook for 1 minute. ½ cup butter, 2 cloves garlic, 1 teaspoon Italian seasoning, ¼ teaspoon EACH: cayenne, salt, and pepper
- Carefully smash the sweet potatoes using a fork. It works best to stab the centers a few times and then use the fork to push the sweet potatoes down around the edges of the circles. Drizzle the herb and garlic butter over the sweet potatoes.
- Roast the smashed sweet potatoes for 20 minutes then turn your oven to broil. If you’re using the parmesan cheese, sprinkle it over the sweet potatoes. Return the sweet potatoes to the oven and broil for 5 minutes - until the tops start to get crispy. Serve the smashed sweet potatoes with the smoky pecans and some thyme over the top. ½ cup grated parmesan cheese, Fresh thyme
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