Garlicky Smashed Sweet Potatoes

Creamy, garlicky smashed sweet potatoes roasted until tender, then brushed with a savory garlic-herb butter. An easy, healthy side dish that comes together in under an hour.

Prep Time 10

Cook Time 35

Total Time 45

Choose Serving Size 2

Ingredients

For the potatoes:

2 sweet potatoes thick sliced
1 Tbsp olive oil
salt and pepper to taste
1 handful fresh thyme

For the garlic butter:

2 Tbsp butter melted (use vegan, if needed)
2 cloves garlic minced
2 tsp fresh thyme
¼ tsp sea salt

For topping:

2 Tbsp nutritional yeast
½ tsp white pepper
grated cheese optional, use vegan if needed

Instructions

Preheat the oven to 200C.
In a small bowl, mix all the garlic butter ingredients. Set aside.
In another small bowl, mix the topping ingredients (nutritional yeast, white pepper and the optional grated cheese). Set aside.
Line a baking tray with parchment paper and spray with ½ tbsp olive oil.
Place the disks on the baking tray in a single layer and spray with another ½ tbsp of olive oil. Lay on the fresh thyme sprigs and sprinkle with salt and pepper.
Bake for about 20 minutes, or until tender.
Smash the baked sweet potato disks in the middle with a fork.
Brush each disk with the garlic butter mix. Return to the oven and broil for about 2 minutes.
Sprinkle with the reserved nutritional yeast topping mix (and extra grated cheese, if using), then serve.

Notes

Serve warm as a side to roasted mains or grain bowls. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in a hot oven to keep the edges crisp.