Mediterranean Smashed Sweet Potatoes

These Mediterranean smashed sweet potatoes are coated in a savory garlic butter with Greek herbs and Parmesan, delivering rich, comforting flavor in every bite. A drizzle of balsamic glaze adds a sweet-tangy contrast that makes this side dish irresistible.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: N/A per serving

Ingredients

3 - 3 sweet potatoes
3 tablespoon - 3 tablespoon unsalted butter
2 cloves - 2 cloves garlic, minced, or more to taste
1 teaspoon - 1 teaspoon Greek seasoning
½ teaspoon - 1/2 teaspoon kosher salt
¼ teaspoon - 1/4 teaspoon freshly ground black pepper
2 tablespoon - 2 tablespoon grated Parmesan cheese, plus more for topping
1 tablespoon - 1 tablespoon olive oil
Fresh thyme, optional
Balsamic glaze, for drizzling

Instructions

Wash and dry sweet potatoes. Prick each potato 4 to 6 times with a fork. Microwave on a plate until just tender, flipping halfway through, about 5 minutes.
Meanwhile preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Cut sweet potatoes into 1-inch-thick slices. Place sliced sweet potatoes on the prepared sheet and gently smash each to about 1/2-inch-thick using a glass.
In a small skillet, melt butter over medium heat. Add garlic and sauté until fragrant, 30 to 60 seconds. Stir in Greek seasoning, salt, and pepper. Remove from heat.
Brush or spoon the garlic butter over each smashed potato. Drizzle with olive oil.
Bake in the preheated oven until edges are golden and slightly crisp, 20 to 25 minutes. Remove potatoes from the oven.
Sprinkle with Parmesan and thyme. Drizzle with balsamic glaze just before serving.