Honey Butter Smashed Sweet Potatoes are a nice change from the usual mashed sweet potatoes or holiday casserole.
You still get that familiar sweet potato flavor, but these have golden, slightly crisp edges and soft centers.
The honey butter gives them just enough sweetness without covering up the flavor of the potatoes.
You’ll start by boiling thick sweet potato slices until they’re tender enough to flatten. A baking sheet gives you room to spread them out so the edges can brown in the oven.
The honey butter is easy to mix in a small bowl, and brushing it on toward the end of baking helps prevent the honey from burning.
These are especially good for Thanksgiving and Christmas when you want a sweet potato side dish that isn’t another casserole. They go well with roasted turkey, glazed ham, pork, or chicken.
There’s no need to peel the sweet potatoes, either. The skins help the rounds hold their shape, and you get a little extra texture around the edges.
Why You’ll Love This Honey Butter Smashed Sweet Potatoes Recipe
Crispy Edges Without Frying
Boiling the sweet potatoes before roasting gives you tender centers without having to leave them in the oven for an hour. Once they’re smashed, the thinner edges can brown and crisp up nicely.
A Different Holiday Sweet Potato Side
If you’re tired of serving the same sweet potato casserole every year, this is a good alternative. You still have the sweetness people expect from a holiday sweet potato dish, but with a different texture and no marshmallow topping.
No Peeling Required
Leaving the skins on saves preparation time and helps keep the sweet potato rounds from falling apart when you smash them. Just wash them well before slicing.
Easy to Serve With Holiday Favorites
Honey butter sweet potatoes pair nicely with turkey, ham, and pork roast. They’re also good with everyday chicken dinners, especially when the main dish has a savory seasoning.
Ingredient Substitutions
Maple Syrup Instead of Honey
Pure maple syrup works well if you prefer its flavor or don’t have honey available. Use the same amount. The finished sweet potatoes will have a slightly different sweetness, but they’ll still caramelize nicely in the oven.
Salted Butter Instead of Unsalted
You can use salted butter if that’s what you have. Reduce the added salt slightly to keep the finished potatoes from becoming too salty.
Melted Ghee Instead of Butter
Ghee is a good alternative to regular butter and has a slightly nutty flavor. Use the same amount as the butter called for in the recipe.
Pumpkin Pie Spice Instead of Cinnamon
Pumpkin pie spice works if you want a little more holiday seasoning. Use the same amount, but expect a stronger spice flavor from the additional ingredients in the blend.
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Honey Butter Smashed Sweet Potatoes
Equipment
Ingredients
- 3 medium sweet potatoes
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 tablespoon melted unsalted butter
- 3 tablespoon honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Wash the sweet potatoes and slice them into 1-inch-thick rounds, leaving the skins on.
- Place the sweet potato rounds in a large pot and cover with water.
- Bring the water to a boil over medium-high heat.
- Reduce the heat to medium and simmer for 12 to 15 minutes, until the sweet potatoes are tender enough to pierce with a fork but still hold their shape.
- Drain the sweet potatoes in a colander and let them rest for 5 minutes to remove excess moisture.
- Arrange the sweet potato rounds on the prepared baking sheet, leaving space between them.
- Gently press each round with the bottom of a glass or fork until about ½ inch thick.
- Drizzle the smashed sweet potatoes with olive oil and sprinkle with salt and black pepper.
- Bake for 15 minutes, until the edges begin to turn golden brown.
- In a small bowl, stir together the melted butter, honey, cinnamon, and garlic powder until well mixed.
- Remove the baking sheet from the oven and brush the sweet potatoes with half of the honey butter mixture.
- Return the baking sheet to the oven and bake for 8 to 10 minutes, until the edges are crisp and lightly caramelized.
- Remove from the oven and drizzle with the remaining honey butter mixture.
- Sprinkle with chopped parsley, if desired, and serve warm.
Notes
Tips and Tricks
Choose similar-sized sweet potatoes – Sweet potatoes with a fairly even width will give you rounds that are close in size and cook more evenly. Don’t overcook before smashing – The slices should be tender but firm enough to hold together. If they’re too soft, they can break apart when pressed. Smash gently – Press down slowly so the sweet potato rounds flatten without completely falling apart. Small cracks around the edges are fine and can become crispy during roasting. Leave plenty of space – Avoid crowding the baking sheet. Use two sheets if necessary so the sweet potatoes roast instead of steaming. Watch the honey glaze – Honey can burn quickly at high temperatures. Check the sweet potatoes during the final few minutes of baking, especially if the edges are already darkening.Storing and Reheating
Refrigerator – Allow leftover sweet potatoes to cool, then store them in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze cooled sweet potatoes in a single layer before transferring them to a freezer-safe container. Store for up to 2 months. The texture may become softer after thawing. Oven – Arrange leftovers on a baking sheet and reheat at 375°F for about 10 to 15 minutes, or until heated through. This is the best method for bringing back some of the crisp edges. Air Fryer – Reheat at 350°F for 4 to 6 minutes, checking frequently to prevent the honey glaze from burning. Microwave – Place leftovers on a microwave-safe plate and heat in 30-second intervals until warm. The sweet potatoes will be softer than when freshly roasted.Nutrition
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