These Smashed Sweet Potatoes are the perfect side dish for any occasion. The sweet potatoes are roasted with cinnamon, a bit of chili powder and topped with crunchy toasted maple pecans!
Ok, someone put on the turkey and I’ll bring these tasty smashed sweet potatoes. We can have them for appetizers or a side dish but for sure we definitely need these on the table this year! Yes, I know today is Halloween but as soon as we change the calendar tomorrow, it will be time to get in the holiday meal planning mood. That means main dishes, side dishes, appetizers and desserts – oh and don’t forgot maybe a cocktail.
I think you will love having sweet potatoes this way. They make a nice presentation and have a bit of heat with the addition of some chili powder. Then after they are roasted in the oven, they are topped with crunchy roasted pecans and a maple sauce. You can make as many as you would like by adjusting the recipe because they might just disappear quick – just saying!
Normally we head to our daughter’s place for Thanksgiving but this year they are heading to his side of the family. I know they will have a great time as there are many cousins for our grandkids to play with. So, Kristina if you are looking for something to bring, give these a try!
As mentioned, it is time to get some ideas for planning your menus. Some side dishes that you might like are these bourbon honey glazed carrots and roasted butternut squash with cranberries. And let’s not forget about dessert with these no-bake pumpkin spice cheesecakes – they are made in individual servings. My mouth is starting to water thinking about all the good food that is coming up.
I was inspired to make these smashed sweet potatoes at Half Baked Harvest. Her recipe is somewhat similar and her sauce has bourbon in it (can’t go wrong with that!)
- 2 tablespoons olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 3 medium sweet potatoes
- 1/4 cup pecans
- 1 tablespoon butter
- 1 tablespoon packed brown sugar
- 1/3 cup pure maple syrup
- 1 tablespoon butter
- Preheat oven to 400
- Scrub potatoes well (yes, you can eat the skins) and cut into 3/4" slices (you should get about 15)
- Combine the cinnamon and chili powder (reserve 1/2 teaspoon).
- Brush one side of sweet potato with olive oil and lay that side down on rimmed cookie sheet
- Brush other sides with olive oil and then sprinkle with remaining cinnamon and chili powder mixture (salt and pepper a bit too)
- Bake in oven for 20 minutes then flip and bake for 15 minutes until sweet potato is tender
- Meanwhile in a saute pan melt 1 tablespoon butter then add the brown sugar, pecans and reserved cinnamon-chili mixture
- Saute for 5 minutes then add the 1/3 cup of maple syrup then remove from heat and add another tablespoon butter.
- When potatoes are done, take a fork and make some criss-crosses on the top of each potato to smash it up a bit, then divide the pecans (from sauce) on each round then drizzle a bit of the sauce on rounds (save some sauce for later)
- Return back to oven and bake an additional 5 minutes
- Serve warm and drizzle with additional maple sauce
The skins are edible
Nutrition Information:Yield: 15 Serving Size: 3
Amount Per Serving: Calories: 86 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 4mg Sodium: 23mg Carbohydrates: 11g Fiber: 1g Sugar: 7g Protein: 1g