Ingredients:

  • 2 lbs sweet potatoes, scrubbed and cut into 2-inch chunks
  • 1 tsp kosher salt
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the sweet potato chunks in a large pot of salted water. Bring to a boil and simmer for 12–15 minutes until fork-tender. Drain thoroughly and let them steam-dry for 2 minutes.
  2. Line a rimmed baking sheet with parchment paper. Space the boiled potatoes evenly across the pan. Using a potato masher or a heavy glass, press down firmly until the potatoes are approximately 1/2 inch thick.
  3. In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, garlic powder, salt, and black pepper.
  4. Brush the garlic-oil mixture generously over each smashed potato.
  5. Roast at 425°F (218°C) for 20–25 minutes. If using Parmesan cheese, sprinkle it over the potatoes during the final 5 minutes of roasting.
  6. Remove from oven and garnish with chopped fresh parsley before serving.