Feeling a bit smashed lately? Serve up these Garlic and Parmesan Smashed Sweet Potatoes, and we guarantee your taste buds will be doing a happy dance. With a golden parmesan crust that’s straight-up drool-worthy, these spuds blend the sweet, earthy flavours of roasted sweet potatoes with a bold kick of minced garlic and a sprinkle of smoky paprika. Plus, with our Beef Broth Garden Herb mixed in, you’re not just indulging in bursting flavours but also reaping the benefits of collagen, zinc, and B vitamins for a glow that comes from within.
Boil a pot of water and slice sweet potatoes into rounds about 1/2 - 3/4 inch thick. Add sweet potatoes to the water and boil for 3 minutes
Drain and pour out onto a lined baking tray. Drizzle with 1 tbsp of olive oil, and sprinkle with salt and pepper. Bake for 15 minutes.
Meanwhile, combine the garlic, olive oil, broth powder and smoked paprika in a bowl, set aside
Remove from oven and using the base of a mug or glass, lightly press down into the sweet potatoes, add the garlic spice mixture and a sprinkle of cheese on each potato round (optional, give another grating of cheese over everything for a little extra cheesy yumminess)
Bake for another 10 minutes, or until the cheese is melted and golden brown
Serve scattering over parsley and sprinkle with a little more salt and pepper
Preheat oven to 210° C
Boil a pot of water and slice sweet potatoes into rounds about 1 - 1.5cm thick. Add sweet potatoes to the water and boil for 3 minutes
Drain and pour out onto a lined baking tray. Drizzle with 1 tbsp of olive oil, and sprinkle with salt and pepper. Bake for 15 minutes.
Meanwhile, combine the garlic, olive oil, broth powder and smoked paprika in a bowl, set aside
Remove from oven and using the base of a mug or glass, lightly press down into the sweet potatoes, add the garlic spice mixture and a sprinkle of cheese on each potato round (optional, give another grating of cheese over everything for a little extra cheesy yumminess)
Bake for another 10 minutes, or until the cheese is melted and golden brown
Serve scattering over parsley and sprinkle with a little more salt and pepper
Garlic and Parmesan Smashed Sweet Potatoes
With Beef Bone Broth Garden Herb
Easy peasy
4
45 min
Feeling a bit smashed lately? Serve up these Garlic and Parmesan Smashed Sweet Potatoes, and we guarantee your taste buds will be doing a happy dance. With a golden parmesan crust that’s straight-up drool-worthy, these spuds blend the sweet, earthy flavours of roasted sweet potatoes with a bold kick of minced garlic and a sprinkle of smoky paprika. Plus, with our Beef Broth Garden Herb mixed in, you’re not just indulging in bursting flavours but also reaping the benefits of collagen, zinc, and B vitamins for a glow that comes from within.
Boil a pot of water and slice sweet potatoes into rounds about 1/2 - 3/4 inch thick. Add sweet potatoes to the water and boil for 3 minutes
Drain and pour out onto a lined baking tray. Drizzle with 1 tbsp of olive oil, and sprinkle with salt and pepper. Bake for 15 minutes.
Meanwhile, combine the garlic, olive oil, broth powder and smoked paprika in a bowl, set aside
Remove from oven and using the base of a mug or glass, lightly press down into the sweet potatoes, add the garlic spice mixture and a sprinkle of cheese on each potato round (optional, give another grating of cheese over everything for a little extra cheesy yumminess)
Bake for another 10 minutes, or until the cheese is melted and golden brown
Serve scattering over parsley and sprinkle with a little more salt and pepper
Preheat oven to 210° C
Boil a pot of water and slice sweet potatoes into rounds about 1 - 1.5cm thick. Add sweet potatoes to the water and boil for 3 minutes
Drain and pour out onto a lined baking tray. Drizzle with 1 tbsp of olive oil, and sprinkle with salt and pepper. Bake for 15 minutes.
Meanwhile, combine the garlic, olive oil, broth powder and smoked paprika in a bowl, set aside
Remove from oven and using the base of a mug or glass, lightly press down into the sweet potatoes, add the garlic spice mixture and a sprinkle of cheese on each potato round (optional, give another grating of cheese over everything for a little extra cheesy yumminess)
Bake for another 10 minutes, or until the cheese is melted and golden brown
Serve scattering over parsley and sprinkle with a little more salt and pepper
