Honey Butter Smashed Sweet Potatoes
Honey Butter Smashed Sweet Potatoes are an easy roasted side dish with crispy edges and sweet, buttery flavor. Great for Thanksgiving or Christmas dinner.
Equipment
Small Microwave-Safe Bowl
Fork or flat-bottomed glass
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
Estimated WW Points: 8 (Check official WW app for exact points)
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
Calories: 239kcalCarbohydrates: 32gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 20mgSodium: 258mgPotassium: 396mgFiber: 4gSugar: 13gVitamin A: 16322IUVitamin C: 4mgCalcium: 40mgIron: 1mg
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