Brown Butter Smashed Sweet Potatoes

How to Make Brown Butter Smashed Sweet Potatoes

1. 1

   Step 1: Parboil the sweet potatoes

   Place whole, scrubbed sweet potatoes in a large pot and cover with cold water by 2 inches. Add 1 tsp kosher salt, bring to a boil, then reduce to a simmer and cook until just tender when pierced with a knife, about 12–15 minutes depending on size. Drain thoroughly and let cool briefly so they’re safe to handle.

   For this step

   • 2 lbsweet potatoes (medium)
   
2. 2

   Step 2: Smash and season

   On a rimmed baking sheet or large plate, press each boiled sweet potato flat with the bottom of a heavy glass or a wide spatula until about 1/2-inch thick and some flesh splits open. Drizzle with the olive oil, sprinkle with the remaining 1/2 tsp kosher salt and the black pepper, making sure oil gets into the cracks for crisping.

   For this step

   • 2 tbspextra-virgin olive oil
   • 1/2 tspfreshly ground black pepper
   
3. 3

   Step 3: Pan-sear and make brown butter

   Heat a large skillet (cast-iron preferred) over medium-high until hot. Add the smashed potatoes in a single layer (work in batches if needed) and cook undisturbed until deep golden and crisp, about 4–5 minutes per side; transfer to a warm plate. Meanwhile, in a small saucepan, melt the butter over medium heat; swirl occasionally until it foams, the milk solids brown lightly, and a nutty aroma develops—about 3–4 minutes—then stir in the thyme and remove from heat.

   For this step

   • 2 tbspfresh thyme leaves
   
4. 4

   Step 4: Finish with brown butter and lemon

   Return all crisped potatoes to the skillet (off heat) or a serving dish and drizzle the brown butter-thyme mixture evenly over them, allowing the butter to sizzle and coat edges. Squeeze the lemon juice over the potatoes, taste, and adjust with a pinch of salt or extra pepper if needed.

   For this step

   • 1 tbspfresh lemon juice
   
5. 5

   Step 5: Serve warm

   Arrange the smashed sweet potatoes on a platter and spoon any remaining brown butter from the pan over the top. Serve immediately so edges stay crisp; these pair beautifully with roasted proteins or a winter salad.
   

1. Place whole, scrubbed sweet potatoes in a large pot and cover with cold water by 2 inches. Add 1 tsp kosher salt, bring to a boil, then reduce to a simmer and cook until just tender when pierced with a knife, about 12–15 minutes depending on size. Drain thoroughly and let cool briefly so they’re safe to handle.
2. On a rimmed baking sheet or large plate, press each boiled sweet potato flat with the bottom of a heavy glass or a wide spatula until about 1/2-inch thick and some flesh splits open. Drizzle with the olive oil, sprinkle with the remaining 1/2 tsp kosher salt and the black pepper, making sure oil gets into the cracks for crisping.
3. Heat a large skillet (cast-iron preferred) over medium-high until hot. Add the smashed potatoes in a single layer (work in batches if needed) and cook undisturbed until deep golden and crisp, about 4–5 minutes per side; transfer to a warm plate. Meanwhile, in a small saucepan, melt the butter over medium heat; swirl occasionally until it foams, the milk solids brown lightly, and a nutty aroma develops—about 3–4 minutes—then stir in the thyme and remove from heat.
4. Return all crisped potatoes to the skillet (off heat) or a serving dish and drizzle the brown butter-thyme mixture evenly over them, allowing the butter to sizzle and coat edges. Squeeze the lemon juice over the potatoes, taste, and adjust with a pinch of salt or extra pepper if needed.
5. Arrange the smashed sweet potatoes on a platter and spoon any remaining brown butter from the pan over the top. Serve immediately so edges stay crisp; these pair beautifully with roasted proteins or a winter salad.