These savoury Rosemary Garlic Smashed Sweet Potatoes are roasted then drizzled with garlic-herb butter and topped with Parmesan. An ideal side dish for fall and winter meals.
Are you ready for an amazing sweet potato side dish? You're going to love these Rosemary Garlic Smashed Sweet Potatoes!
Perfect for Thanksgiving or any holiday meal, these smashed sweet potatoes caramelize and brown as they roast in the oven. They're drizzled with a flavourful rosemary garlic butter, topped with fresh cracked pepper and Parmesan cheese then returned to the oven to become perfectly browned and crispy.
Mashed sweet potatoes are a popular holiday side. I've never been a fan of sweet potato side dishes topped with marshmallows. Savory sweet potato recipes have always been my favourite, as sweet potatoes are naturally sweet.
I make these Make-Ahead Duchess Sweet Potatoes for special dinners, and these Baby Hasselback Sweet Potatoes whenever I can find those baby ones in the supermarket. Smoky Sweet Potato Wedges are my choice to serve with burgers.
One pan meals are life-savers, especially for holiday dinners. These Italian-inspired sweet potatoes are cooked on one baking sheet. Minimal clean-up. No boiling required!
Not only does roasting the potatoes add more flavour and texture, it eliminates the need to boil the potatoes first, which can result in overcooking and the risk of having the potatoes fall apart.
Ready to make one of the best Thanksgiving sweet potato side dishes?
Ingredients for Rosemary Garlic Smashed Sweet Potatoes
- sweet potatoes: medium sized. Leaving the skins on adds nutrition and fiber and prevents the sweet potatoes from falling apart.
- olive oil: for even browning and a crispy exterior
- butter: for amazing flavour
- garlic: because . . . garlic!
- rosemary: to infuse the butter with wonderful herb flavour
- Parmesan cheese: makes a crispy, chewy topping
- Italian herbs: thyme, oregano, parsley for garnishing
How to Prepare Smashed Sweet Potatoes
- Begin by cutting the sweet potatoes into rounds approximately 1 inch thick. Cut them all the same size so they cook evenly.
- Toss with olive oil, season with salt and pepper and roast in the oven until fork tender.
- While they're roasting, heat butter and cook gently with garlic and rosemary to make a herb-infused garlic butter.
- Remove the sweet potatoes from the oven, smash with the base of a drinking glass, then drizzle with the rosemary-garlic butter.
- Top with more freshly cracked pepper and Parmesan cheese and return to the oven to melt the cheese and crisp the edges.
- Garnish with fresh herbs and serve hot!
Variations
Besides drizzling with rosemary-garlic butter, you can add extra toppings to these smashed sweet potatoes
- You'll make a whack of new friends when you bring a tray of these to a potluck topped with crumbled bacon bits.
- Add thinly sliced green onions or chives.
- Add thin strips of prosciutto before putting back in the oven. Crispy prosciutto adds a ton of flavour!
What to serve with Rosemary Garlic Sweet Potatoes
This sweet potato side dish goes well with almost anything! Try it with:
- Easy Baked Lemon Chicken
- Easiest Chicken Saltimbocca
- Cranberry Rosemary Boneless Chicken Thighs
- One Pan Baked Lemon Artichoke Chicken
- 30-Minute Creamy Lemon Salmon Piccata
How to Store
These Rosemary Garlic Smashed Sweet Potatoes will last covered in the fridge for 3 days. Reheat at 350°F until sizzling.
Enjoy!
Rosemary Garlic Smashed Sweet Potatoes
Equipment
Ingredients
- 2 medium sweet potatoes
- 1 tbsp olive oil extra virgin
- 3 tbsp butter
- 2 sprigs rosemary stems removed, finely chopped
- 2 cloves garlic finely minced
- sea salt and pepper
- 1/4 cup Parmesan cheese finely grated
- Italian herbs: thyme, oregano, parsley for garnish
Instructions
- Preheat oven to 400°F.
- Scrub sweet potatoes, but leave skin on.
- Cut into rounds 1 inch thick. Toss with 1 tablespoon olive oil and space apart on baking sheet. Sprinkle with salt and pepper.
- Roast in oven for 22-25 minutes or until fork tender.
- Meanwhile, in a small saucepan heat 3 tablespoons butter with minced garlic and chopped rosemary over medium heat until garlic is tender and rosemary is fragrant.
- Remove the baking sheet of sweet potatoes from oven. Flatten each sweet potato round to 3/4 inch thick by pressing with the base of a drinking glass. Drizzle with a teaspoon or so of the garlic rosemary butter. Divide the Parmesan cheese evenly, sprinkling on top of each round. Return to the oven and bake for 10 minutes until edges are crispy and cheese has melted.
- Garnish with fresh or dried thyme, oregano and parsley and serve.
Nutrition
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Bernice Hill says
What a great alternative to the same old mashed sweet potatoes that I always make! These have all my favourite flavours plus CHEESE. Pinning so that I can try them out later.
Flavour & Savour says
Thanks Bernice! Traditions are great, but it's good to switch things up now and then and try new recipes!
Leanne says
I really wish I had the ingredients to make these for dinner tonight! I've had smashed potatoes before but never smashed sweet potatoes. And I love the addition of rosemary and garlic!
Flavour & Savour says
Thanks Leanne, They're just as delicious as regular smashed potatoes, but have more nutrients!
Sharon says
What is not to like here?! I'm always looking for sweet potato recipes and this one is right up alley. Love the Parmesan cheese. It always helps when your hubby is skeptical. 🙂 Thanks for sharing Elaine!
Flavour & Savour says
Thanks Sharon! Yes--A little Parmesan can act like magic dust!
Colleen says
I'm so with you on the marshmallows. I think sweet potatoes are sweet enough already, and I love the additions of rosemary and garlic. Pinning to try!
Flavour & Savour says
Thanks Colleen, Hope you love these as much as we do!
Lisa says
Definitely like these as an alternative to regular potatoes, and they have a lot more flavor, too!
Flavour & Savour says
Agreed!
Cathy says
I love these! I'm a big fan of sweet potatoes, and the garlic butter, rosemary, and parmesan only take them up a notch. They're much better than marshmallows!
Flavour & Savour says
Thanks Cathy! Agree. Savoury over sweet when it comes to serving sweet potatoes!
Katherine | Love In My Oven says
I've had smashed potatoes but never smashed sweet potatoes! Brilliant idea! These look terrific! I bet they'd be perfect on the side for a holiday dinner! Pinning!
Flavour & Savour says
Thanks Katherine! You'll love them!
Sean@Diversivore says
I have three things: a fondness for sweet potatoes, a deep love of garlic, and a ridiculously oversized rosemary bush. Needless to say, these are calling to me! I really like the way you've prepared these as rounds too - it's not something I normally do with sweet potatoes, but it's a great way to serve them and speed up cooking. Plus, more surface area for crisping!
Flavour & Savour says
Thanks Sean! They've rapidly become our favourite way to eat sweet potatoes! You might want to take advantage of your rosemary bounty and try these as an alternative!
Shailaja Desai says
These smashed sweet potatoes look great... I have some at home and would love to try your recipe...great post!!
Flavour & Savour says
Thanks! I hope you get a chance to try them soon! They’re a great alternative way to serve sweet potatoes.