Thanksgiving is just around the corner. I will be celebrating this Saturday with my Spanish family (because of course in Spain we don’t have the Thursday off of work). I have been planning for weeks and deciding which recipes to use. Some old and some new. This year we are brining the turkey for the first time. A little bit scary but I have faith in my grandmothers brine. Josemi is more wary.
I’ve never done sweet potatoes at my Thanksgiving simply because of lack of time and I have never been a fan of the traditional sweet potato casserole covered in marshmallow fluff. This year the cousins are doing the mashed potatoes and my sister in law is making the pumpkin pie so I have more time to add new dishes like these savory smashed sweet potatoes. This recipe is adapted from Cafe Delites Garlic Butter Smashed Sweet Potatoes with Parmesan. I added a little bit more garlic and butter and used olive oil instead of cooking spray.
I N G R E D I E N T S
4 sweet potatoes
4 tbsp butter
2 tbsp chopped flat leafed parsley
5 cloves garlic, smashed
2 tbsp grated parmesan
M E T H O D
Preheat oven on high. Rinse sweet potatoes and cut off ends. Slice in 1 inch slices and place on greased baking sheet. Bake sweet potato 25-30 minutes until fork tender. Remove from oven and let rest 5 minutes.
Melt butter in microwave. Add parsley and garlic to melted butter.
Gently smash sweet potatoes with fork. Pour butter mixture onto each potato. Sprinkle with salt and fresh ground pepper. Return to oven and broil 15 minutes. Sprinkle parmesan cheese and return to oven until cheese has melted.