Herb and Garlic Butter Smashed Sweet Potatoes
These easy to make Herb and Garlic Smashed Sweet Potatoes are insanely delicious. They make the perfect sweet and savory healthy side dish for a weekend supper or Easter dinner. They're also naturally 100% gluten-free, paleo, and Whole30 and can easily be made vegan. Win!
Are you ready to be showered with compliments? Awesome, that's what I thought. Let's carry on with these Smashed Sweet Potatoes and make that happen.
I was told, “These may just be the best sweet potatoes I have ever eaten.” That's an exact quote from my on-the-fence-about-sweet-potatoes handsome man just before he got up to fill his plate with seconds. I'm fairly certain I've never seen him fill his plate twice with anything yam or sweet potato-like.
It's a good sign, don't you think?
See that spoonful of butter? (It's actually ghee, since I'm on day 5 of The Whole30 Program. More about how that's going after the next pic.) Anyway …. that ‘butter' is full of garlic and thyme and rosemary and everything that makes life happy and delicious.
That magic is poured over the smashed sweet potatoes and works its way into all the little nooks and crannies to make this sweet/ savory situation that is totally insane. It also crisps the skin of the sweet potatoes and when you take a bite of the crispy skin with the creamy middles angels sing. ?
And then there are the salty smoky pecans that are toasty and crunchy and bring these smashed sweet potatoes over. the. top.
Can you please promise me you'll add them to your dinner menu this weekend?
So guys, it's day numero cinco of this Whole30 adventure and I'm feeling like I've got this. The book also warned me that right about now I'd be feeling like I have this nailed. How did they know? They know everything.
Those over the top INSANE cravings I had for New York Cheddar Kettle Chips, chocolate bark, and a BarChef cocktail seem to have disappeared in the past few days. I even walked down the chip aisle yesterday without completely losing my mind. ← btw I wasn't playing some torture game with myself, I was looking for Whole30 approved pepperoni to take on a picnic this weekend. Found it!
I'm blaming (thanking?) the awesome food I've been eating for making this easier than I thought it would be. Last night, it was more of these smashed sweet potatoes, garlic thyme seared pork chops, and a giant spinach salad. The night before we sat down to spaghetti and meatballs, mine with zucchini noodles and the handsome man with regular spaghetti. Little Ava got a mix of both of ours. The best of both worlds.
If you're following along on Instagram, I'll be sharing some of the everyday Whole30 approved recipes that don't make it onto the blog. Will you share some of yours, too? Tag #Whole30groupies so I can see what you're cooking!
If you make these Herb and Garlic Smashed Sweet Potatoes with Smoky Pecans make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
Herb and Garlic Butter Smashed Sweet Potatoes Smoky Pecans
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- 3 sweet potatoes, about 1 lb. each
- 6 tablespoons ghee, butter, or olive oil (see notes)
- 2 cloves garlic, very finely minced
- ½ teaspoon each: dried thyme and rosemary
- ¼ teaspoon each: sea salt, black pepper, and cayenne
- 1 tablespoon ghee, butter, or olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon each: sea salt, black pepper, and cayenne
- 1 cup pecans, coarsely chopped
- Preheat your oven to 400. Line a baking sheet with parchment paper.
- Cut the sweet potatoes into 1 ½ inch rounds. You'll get about 4 per sweet potato. Place them in a large pot and cover with water. Bring to a boil over high heat then reduce the heat and simmer until soft but not mushy, about 15 minutes. When they've finished cooking, remove them from the pot and place them on the baking sheet.3 sweet potatoes
- While the sweet potatoes are cooking, make the smoky pecans. Melt the 1 tablespoon of ghee or butter in a small pan and add the smoked paprika, sea salt, black pepper, and cayenne. If using olive oil, mix the oil and spices in a small bowl. Add the pecans and toss to coat. Transfer the pecans to a small baking dish and toast in the oven for 5-6 minutes, or until fragrant and starting to brown.1 tablespoon ghee, butter, or olive oil, ½ teaspoon smoked paprika, 1 cup pecans, ¼ teaspoon each: sea salt, black pepper, and cayenne
- While the pecans are toasting, make the herb and garlic butter. Melt the ghee or butter in the same pan you used for the pecans. Add the garlic, thyme, rosemary, sea salt, black pepper, and cayenne and let the garlic cook for 1 minute.6 tablespoons ghee, butter, or olive oil (see notes), 2 cloves garlic, ½ teaspoon each: dried thyme and rosemary, ¼ teaspoon each: sea salt, black pepper, and cayenne
- Carefully smash the sweet potatoes using a fork. I find it works best to stab the centers a few times then use the fork to push the sweet potatoes down around the edges of the circles. Optional step: sprinkle the tops of the sweet potatoes with a little extra salt and smoked paprika. Drizzle the herb and garlic butter over the sweet potatoes and roast in the oven for 20 minutes. I like to turn the oven to broil for the last 5 minutes to get the tops extra crispy.
- Serve the smashed sweet potatoes with the smoky pecans over top.