Japanese sweet potatoes are the superior sweet potato. They are so sweet and delicious! They pair well with almost anything and take on flavors in a lovely way. I eat them all the time, but wanted to find a new way to cook them. This crispy smashed version is fantastic.
After steaming the sweet potatoes, we’ll smash and broil them to get a crispy top. Of course, lots of oil and butter to keep them moist and delicious, plus some herbs for a little pop of flavor. This is a delicious, allergy friendly side dish that will please everyone!
Crispy Smashed Japanese Sweet Potatoes
This side dish is sure to please with it’s sweet and salty, soft and crunchy combo. We’re using my favorite sweet potatoes combined with aromatic herbs for a delicious potato dish!
Servings 0
Ingredients
- 2-3 Japanese sweet potatoes
- 2-3 tbsp olive oil I prefer the garlic infused kind
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp flakey sea salt
- Butter of choice I used a vegan variety
Instructions
- Chop your sweet potatoes into large chunks and steam until fork tender.
- Preheat oven to broil as you prep the potatoes.
- Spread steamed potatoes on a parchment baking sheet and use the bottom of a glass to smash them down slightly. They may stick, just smash and scrape off the bottom of the glass. This doesn’t have to look any type of way.
- Once smashed, make sure the sweet potatoes are evenly spread out.
- Drizzle with olive oil, enough to cover them generously. Then sprinkle the thyme, rosemary, and salt evenly over top.
- Broil for 8-15 minutes. The time will depend on your oven. You want a light crisp on the top without burning them.
These look yummy! Perfect side dish. I’ll have to try.
Sent from my iPhone
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