This is a keeper recipe I just discovered from Cafe Delites for crispy garlic butter smashed sweet potatoes. There’s a little more effort into these than just baking sweet potatoes, but trust me they are so worth it! As Mr. Bee and I were eating them with our grilled salmon, I suggested they would also be a great appetizer because they hold up so well as a finger food. I can image a platter of these along side pork or beef tenderloin sliders.
In the recipe you will see there are two options for cooking the sweet potatoes — boiling or roasting. I chose the roasting option. The recipe said to cut the potatoes into quarters, but I just sliced the raw sweet potatoes evenly into 2 inch thick slices and baked them on an oiled cookie sheet. Then, I picked up with the recipe where it says “smashed.”
Allow yourself about an hour for cook and prep time, nothing different than the time to bake potatoes. But, just plan ahead and bake the sweet potato slices while you work on other parts of dinner.