Smashed Sweet Potatoes

Recipe

Side Dish
Smashed Sweet Potatoes

Primary Media

Sweet potatoes on baking sheet with pistachios and dried fruit

User Rating

4 out of 5 stars
Rate it:
1 ratings

Recipe Data

8
Servings
50min
Total

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Description

Twice-baked, and full of dried fruits, savory pistachios, and warm spices—these aren't your normal sweet potatoes.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
Hy-Vee nonstick cooking spray
4medium sweet potatoes, cut in half lengthwise
1 tbsp.Hy-Vee Select olive oil
6 tbsp.Hy-Vee salted butter
¼ c.Hy-Vee Select 100% pure maple syrup, divided
¼ c.packed Hy-Vee brown sugar
¼ c.chopped unsalted pistachios
2 tbsp.Hy-Vee all-purpose flour
½ tsp.Hy-Vee ground cinnamon
¼ tsp.Hy-Vee ground nutmeg
¼ tsp.Hy-Vee ground ginger
¼ tsp.Hy-Vee kosher sea salt, plus more, to taste
¼ tsp.Hy-Vee cayenne pepper
Italian parsley leaves, for garnish

Things To Grab

  • Baking pan
  • Small saucepan
  • Potato masher

Directions

  1. Preheat oven to 425° F. Line a baking pan with parchment paper; lightly spray a rimmed baking pan with nonstick cooking spray; set aside.

  2. Place sweet potatoes in prepared pan prepared baking sheet and brush cut sides with olive oil. Roast, uncovered,
    for 25 to 30 minutes or until sweet potatoes are tender. Let stand for 10 minutes.

    Hyvee Culinary Expert Tip
    Savory Toppers: While the sweet potatoes bake, you’ll have plenty of time to make the maple crumb topper. Or top the potatoes with melted butter and fresh herbs or chopped chipotle pepper.
    Hy-Vee Test Kitchen
  3. Heat butter in a small saucepan over medium-low heat until melted. Continue heating, stirring occasionally, until
    butter turns a light golden brown. Stir in 1½ Tbsp. maple  syrup; set aside.

  4. Combine brown sugar, pistachios, flour, cinnamon, nutmeg, ginger, ¼ tsp. salt and cayenne pepper in a bowl. Stir in half of the butter mixture.

  5. Flatten sweet potato halves with a potato masher or fork; drizzle remaining butter mixture on top. Top with pistachio mixture. Bake for 10 minutes more or until golden. Drizzle sweet potatoes with remaining 2½ Tbsp. maple syrup. If desired, garnish with parsley and season to taste with salt. Serve warm.

Nutrition facts

Servings

220 Calories per serving

Amounts Per Serving

  • Total Fat: 12g
  • Cholesterol: 25mg
  • Sodium: 160mg
  • Total Carbohydrates: 28g
  • Protein: 2g

Daily Values

0%
Vitamin A 230%
0%
Vitamin C 20%
0%
Iron 4%
0%
Calcium 4%

Recipe Source:

Seasons, October 2017