Quick Summary
Crispy Smashed Sweet Potatoes drizzled with brown butter, maple syrup, cinnamon and topped with toasted marshmallows. If you love sweet potato casserole, you will love this easy side dish!
Sweet potatoes are in my top 5 foods of all-time! I love them so much! Sweet potato fries, roasted sweet potatoes, mashed sweet potatoes, sweet potato salad, tacos, and more! Bring them on!
Today, I am sharing a FUN sweet potato recipe! If you like traditional sweet potato casserole, you are going to love these Smashed Sweet Potatoes. They have all of the same decadent and delicious flavors!
I love making smashed potatoes because they get nice and crispy in the oven. When they come out I drizzle them with the special sauce; brown butter, pure maple syrup, and cinnamon. The best fall flavors! I also add a sprinkling of sea salt because sweet and salty is my jam!
To finish things off, I add mini marshmallows and put them under the broiler so the mallows get nice and toasty! I don’t know who started the sweet potato marshmallow thing, but it is a tradition for Thanksgiving and somehow it just works!
If you are looking for a fun side dish to make for Thanksgiving, Christmas, or to go along side any fall meal, make my smashed sweet potatoes, sweet potato casserole style! They are SO fun and delicious!
Smashed Sweet Potato Ingredients
All of the best ingredients come together to create an amazing sweet potato dish!
- Sweet potatoes– look for long, medium size sweet potatoes, not large fat ones. It will make them easier to smash. I don’t peel the potatoes because the skin makes them extra crispy.
- Olive oil– to crisp up the smashed potatoes!
- Butter– I brown the butter to add the BEST flavor. Trust me, the extra step is worth it!
- Maple syrup– to sweeten the potatoes!
- Cinnamon– cinnamon and sweet potatoes go so well together!
- Pecans– You can use chopped pecans or chopped candied pecans.
- Flaky sea salt– just a little sprinkle!
- Mini marshmallows– I finish the smashed sweet potatoes with mini marshmallows and put them under the broiler for just a minute so they can get nice and toasty! If you don’t care for marshmallows on your sweet potatoes, you can leave them off. The potatoes are good with or without them:)
How to Make Smashed Sweet Potatoes
There are a few steps, but I promise this is a VERY simple recipe!
- Preheat the oven to 450 degrees F. You want the oven nice and hot so the potatoes get crispy. Grease a large baking sheet with nonstick cooking spray and set aside. I don’t recommend using parchment paper because you are going to put the sweet potatoes under the broiler at the end.
- Use a sharp knife cut the potatoes into thick slices, about 1 1/2-inch thick.
- Bring a large pot of water to boil. Gently place the sweet potatoes in the boiling water and cook until fork tender. Drain well.
- Place the potatoes on the prepared baking sheet and use a fork to lightly smash each piece. Don’t press too hard or they will break apart. You can also use a bottom of a glass and press down. Try to keep them in one piece. If the spread out a little too much, just push them back together, they will be fine.
- Drizzle the olive oil evenly over the smashed potatoes. Roast until golden and crispy.
- While the potatoes are roasting, brown the butter. Once browned, pour into a small bowl and add the maple syrup and cinnamon. Stir until combined.
- When the potatoes are crispy, remove the pan from the oven. Turn the oven to broil.
- Use a spoon to drizzle the brown butter mixture evenly over the smashed potatoes. Sprinkle the pecans on top and sprinkle with a little flaky sea salt.
- Place the mini marshmallows on top and place the baking sheet back in the oven. Broil just until the marshmallows are browned, about 1 to 2 minutes. Don’t walk away, watch them closely. It won’t take long for the mallows to brown. You don’t want to burn them.
- Remove from the oven and serve warm.
How to Store & Reheat
I will be honest, the smashed sweet potatoes are best the day they are made, but you can keep then in the refrigerator in an airtight container for up to 2 days.
Reheat them in the oven or in the air fryer to warm them up and crisp them up.
More Sweet Potato Recipes
Smashed Sweet Potatoes
Crispy Smashed Sweet Potatoes drizzled with brown butter, maple syrup, cinnamon and topped with toasted marshmallows. If you love sweet potato casserole, you will love this easy side dish!
- 3 medium sweet potatoes*
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 cup candied pecans or pecans, optional
- Flaky sea salt, to taste
- 1 cup mini marshmallows
Preheat the oven to 450 degrees F. Grease a large baking sheet with nonstick cooking spray and set aside.
With a sharp knife, cut the potatoes into thick slices, about 1 1/2-inch thick.
Bring a large pot of water to boil. Gently place the sweet potatoes in the boiling water and cook until fork tender, about 15 to 20 minutes. Drain well.
Place the potatoes on the prepared baking sheet and use a fork to lightly smash each piece. Don’t press too hard or they will break apart. You can also use a bottom of a glass and press down. Try to keep them in one piece.
Drizzle the olive oil evenly over the smashed potatoes. Place the sheet in the oven and roast for 25 to 30 minutes, or until golden and crispy.
While the potatoes are roasting, brown the butter. In a small skillet, melt the butter over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a small bowl. Add the maple syrup and cinnamon. Stir until combined.
When the potatoes are crispy, remove the pan from the oven. Turn the oven to broil.
Use a spoon to drizzle the brown butter mixture evenly over the smashed potatoes. Sprinkle the pecans on top and sprinkle with a little flaky sea salt. Place the mini marshmallows on top and place the baking sheet back in the oven. Broil just until the marshmallows are browned, about 1 to 2 minutes. Don’t walk away, watch them closely.
Remove from the oven and serve warm.
Look for long, medium size sweet potatoes, not large fat ones. It will make them easier to smash. I don’t peel the potatoes because the skin makes them extra crispy.
Calories: 253kcal, Carbohydrates: 32g, Protein: 2g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 70mg, Potassium: 408mg, Fiber: 4g, Sugar: 12g, Vitamin A: 16209IU, Vitamin C: 3mg, Calcium: 44mg, Iron: 1mg
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