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Honey Butter Smashed Sweet Potatoes-150kb

Honey Butter Smashed Sweet Potatoes

Honey Butter Smashed Sweet Potatoes are tender on the inside, crispy around the edges, and coated in a delicious honey-butter glaze. Made with sweet potatoes, butter, honey, garlic, and simple seasonings, this easy side dish is perfect for weeknight dinners, Thanksgiving, and holiday gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients
  

For the Sweet Potatoes

  • 4 medium sweet potatoes
  • 1 tablespoon olive oil

For the Honey Butter Glaze

  • 3 tablespoons unsalted butter melted
  • 2 tablespoons honey
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper

For Garnishing

  • 1 tablespoon fresh parsley or thyme chopped (optional)

Instructions
 

  • Wash and Prepare the Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly under running water. Pat dry and leave the skins on, or peel them if preferred. If the potatoes are very large, cut them into thick, evenly sized pieces to help them cook more quickly.
  • Boil Until Fork-Tender: Place the sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for approximately 20–30 minutes, depending on their size. They should be tender when pierced with a fork. Drain thoroughly and allow them to cool slightly.
  • Arrange and Smash: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Arrange the cooked sweet potatoes on the tray and gently flatten each one with the bottom of a sturdy glass or a potato masher until approximately 1/2 inch thick.
  • Prepare the Honey Butter Glaze: In a small bowl, combine the melted butter, honey, olive oil, garlic powder, paprika, salt, and black pepper. Stir until smooth and evenly combined.
  • Brush With Honey Butter: Brush the honey-butter mixture generously over the smashed sweet potatoes, making sure to coat the tops and edges. Reserve a little glaze if you want to add a light finishing brush after roasting.
  • Roast Until Crispy: Bake at 425°F (220°C) for approximately 20–25 minutes, or until the edges are golden and crispy. Cooking time varies depending on the size and moisture content of the potatoes. Watch closely toward the end because the honey can brown quickly.
  • Garnish and Serve: Remove the potatoes from the oven and let them rest briefly. Sprinkle with chopped fresh parsley or thyme, if desired. Serve warm as a side dish with roasted chicken, turkey, pork, fish, or your favorite vegetarian main course.

Notes

 
  • Choose similar-sized potatoes: This helps them cook evenly.
  • Drain thoroughly: Excess water can prevent the edges from crisping.
  • Smash gently: Flatten the potatoes without breaking them apart completely.
  • Avoid overcrowding: Leave space between potatoes for better browning.
  • Watch the glaze: Honey can burn if exposed to high heat for too long.
  • Refrigerator: Store leftovers in an airtight container for 3–4 days.
  • Freezer: Freeze in a sealed container for up to 2–3 months for best quality.
  • Reheating: Reheat in the oven at 400°F (205°C) or air fryer at 375°F (190°C) until hot throughout.
  • Serving idea: Pair with roast turkey, chicken, pork tenderloin, or roasted vegetables.
 

Nutrition Facts

 
  • Calories: 270 kcal
  • Protein: 3 g
  • Total Fat: 10 g
  • Saturated Fat: 5 g
  • Carbohydrates: 43 g
  • Fiber: 6 g
  • Sugar: 15 g
  • Sodium: 350 mg
  • Cholesterol: 23 mg
 
Note: These are approximate values per serving, based on the listed ingredients. Actual nutrition depends on the size of the sweet potatoes and the brands of butter and honey used.