This side dish is fantastic as-is, but would be even more magical if I’d managed to make it also crispy.

As it stands, the rounds are a touch fragile – but are still frickin delicious.

gluten-free, paleo, vegetarian

Garlic Smashed Sweet Potatoes

1-2 sweet potatoes
High smoke point oil
3 Tbsp. butter
4 cloves garlic
1 Tbsp. fresh parsley
2 tsp. red pepper flakes
Salt & pepper

First, preheat your oven to 200C/400F. Take the barest amount of oil and brush a foil-lined baking sheet to coat.

Slice your potatoes in 1/2 – 3/4 inch thick rounds. Brush with a little oil, and hit with salt and pepper. Bake 25-30 minutes or until fork tender.

While the potatoes are cooking, chop the parsley & garlic and melt the butter. Make a sauce by combining all ingredients.

When the potatoes can be smushed by a fork, lightly smash – you may need to gently place the potatoes back into their original shape, depending on how much extra room in the pan you have and how aggressive you are a masher. I had a few of the thinner pieces whose middles didn’t want to stay in the center – for those pieces, I just patted everything back into shape.

Once your potatoes are how you want them, pour the sauce over top and broil until golden and crispy (ideally), or, if you don’t have a broiler – bake about 15 more minutes to brown up.

Serves a bunch as a side