Garlic Parmesan Smashed Sweet Potatoes

Garlic Parmesan smashed sweet potatoes are a delicious, versatile way to serve sweet potatoes. This cheesy smashed sweet potato recipe turns these spuds into a yummy appetizer or side dish that’s sure to please.

Sweet potatoes are one of those unfortunate foods that get pigeonholed into one way of preparing them. People make them into sweet potato casserole but it seems like everyone forgets about all the more savory ways to enjoy them like these garlic Parmesan smashed sweet potatoes.

Sweet potato casserole is fine, but there’s no comparison to the slightly sweet, cheesy savoriness that you get with this smashed sweet potato recipe.

What exactly are smashed potatoes anyway?

Smashed potatoes can refer to a number of ways to prepare potatoes. Some people use the term smashed potatoes to refer to a chunkier style of mashed potatoes. In those cases, smashed potatoes are basically mashed potatoes that have been smashed with a fork or a potato masher to get a thick mashed potato.

In this case, these smashed potatoes means they have been sliced into rounds then boiled until almost cooked through. After you boil them, then you lay each sweet potato round on a sheet pan and gently smashed it with your fork before broiling them in the oven. The result? Sweet potato pieces that are tender on the inside and crispy on the outside.

Make the Most Delicious Garlic Parmesan Sweet Potatoes – It’s Easy!

Making this smashed sweet potato recipe is a snap. In fact, I think it’s actually easier to make these smashed sweet potatoes than it is to make mashed potatoes because you don’t have to piece or cube the potatoes. Instead, start by slicing the sweet potatoes into round coins. Each slice should be about an inch and a half thick. Then, toss the sliced sweet potatoes into boiling water and let them boil for 20-25 minutes. The potatoes should be fork tender but firm. If you let them go too long, they will fall apart when you smash them.

When you’re done boiling the potatoes, drain them in a colander and immediately run them under cold water. This will stop them from cooking any further. Plus, since it cools them off, it makes them easier for you to lay them out on a sheet pan that’s been sprayed with nonstick spray.

After you have them evenly spread on the sheet pan, lightly press down on each slice with your fork. You don’t want to press too hard or you will actually mash them. Instead, press just hard enough so they just crack. Now you can brush the garlic butter on the smashed sweet potatoes. Then sprinkle them with salt and pepper. Pop them into the oven and let them broil for 15 minutes. Then take them back out and sprinkle them with Parmesan cheese. To finish, put them back in the oven for just a minute to let the cheese start to melt.

Then you can pull them out of the oven and let them rest for a minute prior to serving. 

An Easy Appetizer or Side Dish

You could serve these garlic Parmesan smashed sweet potatoes on their own as an appetizer. Think of them as an alternative to loaded potato skins. They are even a similar texture to these loaded potato skins.

They also make an excellent side dish. You could serve them any night of the week as side to beer can chicken or even meatloaf. You could also serve them up as a Thanksgiving side dish. They taste amazing drizzled with this Instant Pot herbed turkey gravy

Whether you serve these garlic Parmesan smashed sweet potatoes as an appetizer or side dish, you’ll love their delicious combination of flavors and textures! Make them today!

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Garlic Parmesan Smashed Sweet Potatoes

Thick slices of fresh sweet potatoes bathed in garlic butter are baked until the skins are crispy, but the centers are smooth & creamy.
5 from 1 vote
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Course: Appetizer, Side, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Calories: 108kcal


  • 3 large sweet potatoes
  • olive oil
  • 3 tbsp butter melted
  • 4 cloves garlic minced
  • fresh parsley leaves washed & roughly chopped
  • salt & pepper to taste
  • 1/4 cup shredded Parmesan cheese


  • Slice each sweet potato into 1-1 1/2 inch coins, discarding the ends.
  • Add the potatoes to a large pot of salted water and bring it to a rolling boil. Reduce the heat slightly and boil the potatoes (covered) for 20-25 minutes, or until easily pierced by the tines of a regular dinner fork.
  • Transfer the potatoes to a colander to drain. Run the potatoes under cool water briefly to stop them from cooking more. This will keep them from getting so tender they fall apart in the next step.
  • Spray a large baking sheet with non stick cooking spray and transfer the sweet potato slices evenly out on to it.
  • Using a fork, lightly press down on each slice- just enough to crack them open slightly. Be careful not to apply too much pressure and actually mash them. You want them to hold their shape.
  • In a small mixing bowl, whisk together the butter, garlic, and parsley until evenly combined. Pour the seasoned butter evenly out over all the sweet potato slices. Use a silicone brush to lightly spread the butter mixture evenly over each slice.
  • Sprinkle the potatoes with salt & pepper, to taste.
  • Set the oven to broil on high heat, and cook the potatoes for 15 minutes- watching carefully so they don't burn, just until they're lightly browned and beginning to crisp.
  • Remove the potatoes from the oven, sprinkle them evenly with the Parmesan cheese, and return them to the oven just long enough for the cheese to melt.
  • Let the potatoes rest for about a minute before serving. Serve with extra seasoned butter for drizzling or dipping, if desired.


Calories: 108kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 106mg | Potassium: 290mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12164IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg


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