A fun new way to enjoy a colourful and nutritious vegetable!
I was one of the first to jump on the smashed potato bandwagon when recipes starting popping up everywhere a few years ago. I never posted one because my method was not particularly innovative. I am ready, now, however, to share this delightful recipe – a great twist on a favourite it dish. My taste testers all gave it two thumbs up! If you are a big fan of sweet potatoes, as I am, you may want to check out these lovely little sweet potato stacks, or this fully-loaded version of baked sweet potatoes.
- 2 medium sized sweet potatoes
- 2 teaspoons (10 mL) plus 3/4 teaspoon (3.75 mL) kosher salt, divided
- 3 tablespoons (45 mL) olive oil, divided
- 1/2 teaspoon (2.5 mL) dried thyme leaves
- 1/2 teaspoon (2.5 mL) garlic powder
- Freshly ground black pepper
- 1/2 cup (125 mL) freshly grated Parmesan cheese
- Preheat oven to 450F. While it heats, bring a large pot of water to a boil over high heat.
- Scrub the potatoes (do not peel) and slice them crosswise into slices just slightly thicker than 1 inch (2.5 cm). Add the sweet potato slices and 1 tablespoon (15 mL) of the salt to the pot of boiling water and cook, partially covered, until the potatoes are tender and easily pierced with the tip of a sharp knife (15 to 18 minutes, depending on the size of your slices). Drain carefully and set aside.
- While potatoes are cooking, drizzle 2 tablespoons (30 mL) of the oil onto a rimmed baking sheet. When potatoes are done, drain thoroughly then transfer cooked potatoes to the baking sheet. Flip them once or twice so both sides are well coated with the oil. Spread into a single layer, leaving space between each potato slice.
- Using the bottom of a lightly greased sturdy drinking glass, mug or measuring cup (choose a vessel with a flat bottom), press down on each slice until it splits open and is flattened to 3/4-inch (2 cm) thick. After smashing each slice, you will need to wipe off the glass, mug or cup and lightly re-oil the bottom.
- Drizzle the remaining 1 tablespoon (15 mL) of oil over the smashed slices, then sprinkle evenly with thyme, garlic powder, a grind or two of black pepper and remaining kosher salt. Sprinkle the Parmesan evenly over the potatoes.
- Roast the potatoes for 15 – 18 minutes until bottoms and tops are golden brown and cheese is getting crispy. Serve hot.
Serves 2; recipe can easily be multiplied.