Smashed Sweet Potato Recipe

Preheat

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.

Boil potatoes

Place the sweet potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 18–22 minutes depending on size. Drain well.

Prepare for smashing

Transfer the drained sweet potatoes to the prepared baking sheet, spacing them evenly so they don't overlap. Using the bottom of a sturdy glass or a potato masher, press each potato gently to flatten it to about 1/2 inch thickness — you want them smashed but still holding together. Some skins may split; that's fine.

Season and roast

Drizzle the smashed potatoes with the tablespoon of olive oil and sprinkle the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper evenly over them. Roast in the preheated oven until edges are crisp and golden, about 20–25 minutes. For extra crispness, broil for 1–2 minutes at the end, watching carefully so they don't burn.

While the potatoes roast, make the mustard butter. In a small saucepan over low heat (or in a microwave-safe bowl), melt the unsalted butter gently until just melted but not browned. Remove from heat and whisk in the Dijon mustard, whole-grain mustard, lemon juice, honey, thyme (if using), 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and smooth. Keep warm or at room temperature until ready to use.

When the smashed sweet potatoes are crisp and hot, remove the baking sheet from the oven. Immediately brush each potato generously with the mustard butter (reserve a tablespoon to drizzle at the end if you like).

Scatter the grated Parmesan evenly over the potatoes so it melts slightly from the residual heat. If desired, return to the oven for 1–2 minutes to finish melting the cheese (watch closely).

Transfer the potatoes to a serving platter. Drizzle the aged balsamic vinegar over the potatoes in a thin stream, distributing it evenly (about 1 to 1 1/2 tbsp total). If you reserved mustard butter, drizzle the remainder now. Finish with a light sprinkle of chopped parsley and a pinch of red pepper flakes if using.

Taste one piece and adjust seasoning with a small pinch of salt or additional balsamic if desired. Serve warm as a side or appetizer.