Sweet, crispy, and caramelized, these Smashed Sweet Potatoes are the perfect side dish for any holiday or cozy dinner.
Photography by John O’Hagan
Styling by Maghan Armstrong
Smashed Sweet Potatoes
Makes 6 to 8 servings
Ingredients
- 3 large sweet potatoes, cut crosswise into 1-inch-thick slices
- ½ cup unsalted butter
- 3 tablespoons firmly packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 cups mini marshmallows
- Garnish: flaked sea salt
Instructions
- Line 2 rimmed baking sheets with parchment paper.
- Bring a large stockpot of water to a boil over medium-high heat. Add sweet potatoes, and cook until fork-tender, 15 to 20 minutes. Using a slotted spoon, transfer sweet potatoes to paper towels, and pat dry. Arrange sweet potatoes on prepared pans. Using the bottom of a glass or dry measuring cup, lightly smash sweet potatoes.
- Preheat oven to 425°.
- In a small saucepan, melt butter over medium heat. Cook, stirring frequently, until butter solids sink to bottom of pan and begin to brown and it smells nutty and fragrant. Whisk in brown sugar, cinnamon, and kosher salt. Remove from heat. Generously brush butter mixture onto sweet potatoes.
- Bake until golden, crispy, and fragrant, about 20 minutes. Increase oven temperature to broil. Top sweet potatoes with marshmallows, and broil until golden brown, about 1 minute. Let cool for 5 minutes. Garnish with sea salt, if desired. Serve immediately.
