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Herb and Garlic Butter Smashed Sweet Potatoes

It's messy, it's garlicky, and it's made of sweet potato? We can't wait for you to dig into this buttery delight.




Ingredients:

  • 3 sweet potatoes

  • 6 tablespoons ghee, butter, or olive oil

  • 2 cloves garlic

  • ½ teaspoon each: dried thyme and rosemary

  • ¼ teaspoon each: sea salt, black pepper, and cayenne

Smoky Pecans

  • 1 tablespoon ghee, butter, or olive oil

  • ½ teaspoon smoked paprika

  • ¼ teaspoon each: sea salt, black pepper, and cayenne

  • 1 cup pecans


 

Instructions:

Preheat your oven to 400. Line a baking sheet with parchment paper.


Cut the sweet potatoes into 1 ½ inch rounds. You'll get about 4 per sweet potato. Place them in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat and simmer until soft but not mushy, about 15 minutes.


When they've finished cooking, remove them from the pot and place them on the baking sheet. While the sweet potatoes are cooking, make the smoky pecans. Melt the 1 tablespoon of ghee or butter in a small pan and add the smoked paprika, sea salt, black pepper, and cayenne. If using olive oil, mix the oil and spices in a small bowl. Add the pecans and toss to coat. Transfer the pecans to a small baking dish and toast in the oven for 5-6 minutes, or until fragrant and starting to brown. While the pecans are toasting, make the herb and garlic butter. Melt the ghee or butter in the same pan you used for the pecans. Add the garlic, thyme, rosemary, sea salt, black pepper, and cayenne and let the garlic cook for 1 minute. Carefully smash the sweet potatoes using a fork. I find it works best to stab the centers a few times then use the fork to push the sweet potatoes down around the edges of the circles.


Optional step: sprinkle the tops of the sweet potatoes with a little extra salt and smoked paprika. Drizzle the herb and garlic butter over the sweet potatoes and roast in the oven for 20 minutes. I like to turn the oven to broil for the last 5 minutes to get the tops extra crispy.

Serve the smashed sweet potatoes with the smoky pecans over top.

 

Original Recipe from: theendlessmeal


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