Roasted sweet potatoes are one of my favorite vegetables. I love how the outside is just a little crispy while the inside is soft and full of sweet, flavorful, and healthy goodness.
Buuuuuuut, I’ve made roasted sweet potatoes no less than 8 million times. I wanted something new and interesting–and smashed sweet potato cakes were born.
These cakes were tasty and all that I hoped for. The inside was soft and sweet and leaving the skin on provided some added texture. Topped with a little melted butter to deepen the flavors.
I served these as the perfect compliment to Cornflake Crusted Chicken. The soft cakes and the crunchy chicken made music in my mouth. Next time, I am going to sprinkle them with fresh thyme and/or rosemary. I can’t wait to serve them with salmon too. Or with an aioli sauce and some sort of protein. This is wild, but I’ve also thought about sticking them in the refrigerator and taking them to school for lunch cold.
I love how versatile these sweet potato cakes are. Also, they took no effort to make–another win. You’ll love these, I promise.
Smashed Sweet Potato Cakes:
- 3 or 4 sweet potatoes
- olive oil
- a few tablespoons of melted butter
- Pre-heat your oven to 400. (If you are in a hurry, 425 but you’ll have to watch closely)
- Cut sweet potatoes with the skin on in 1 to 1 1/2 in slices. Make sure they are uniform so they cook evenly.
Cover a cookie sheet with nonstick tinfoil. Lightly grease with olive oil. Arrange the slices on the tray.
- Bake for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands.
Once cool enough to touch, use a fork to lightly flatten each piece. (I simultaneously flattened and used my other hand to keep the integrity of the round.)
Once all have been lightly flattened, use a spoon or a pastry brush to cover each slice with a bit of melted butter.
Broil until they are golden and crispy. Watch closely!!!