SUBSCRIBE BY EMAILMaple Chipotle Parmesan Smashed Sweet Potatoes are the perfect side to so many of your fall meals. These couldn’t be easier to make.
As I was making these sweet potatoes, I was thinking about how, not many years ago, I didn’t even like sweet potatoes. The horror!
You’ll love these potatoes. The edges and bottoms get crispy, while the middle stays soft. They’ve got it all: they’re sweet, spicy, and a little bit salty.
Over the years I’d try to enjoy three specific things I didn’t like at all: sweet potatoes, Monty Python, and the Grateful Dead.
You might find me chuckling once or twice if Monty Python is playing somewhere in the background, or swaying my head to a few Dead songs, but at some point, sweet potatoes just clicked for me.
It was true love and there was no going back!
You can’t beat sweet potatoes when it comes to a filling side that’s healthy to boot. There are so many different ways to serve them.
For breakfast, make my Sweet Potato-Pear Smoothies with Candied Pecans. No, I’m not joking — sweet potatoes for breakfast!
When you need a main dish with a super-simple side, try Sriracha-Roasted Pork with Sweet Potatoes. This dish couldn’t be easier to make!
I’ve made Sweet Potato “Fried Rice” several times, and it’s always delicious. It’s great as a side, but I usually eat it up as my main dish.
I combined maple syrup with some chipotle chili powder to brush over these spuds. Sprinkle on a bit of Parmesan for a bit of saltiness to add to the sweet and spicy, and that’s about it!
They’d be an easy side dish for Thanksgiving, and equally perfect to serve on a Wednesday night. I think you’ll love this sweet and spicy side.
For a no-fuss side dish, whip up a batch of Maple Chipotle Parmesan Smashed Sweet Potatoes!
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Fat
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Patricia Conte/Grab a Plate
Serves Serves 4
Save RecipeIngredients
- 3 sweet potatoes, ends trimmed and cut into 1/2-inch rounds
- 6 tablespoons maple syrup
- 1/2 teaspoon chipotle chili powder, more or less to taste
- 1/8 teaspoon dried cumin
- 1/4 cup grated Parmesan
- Fresh parsley as garnish
- Nonstick cooking spray
Instructions
- Mix the maple syrup, chipotle chili powder and cumin in a bowl. Set aside.
- Bring a large pot of water to boil. Carefully add the sweet potato slices and cook at a low boil, for about 20 minutes or until softened. Drain.
- Line a few baking pans with aluminum foil and spray lightly with the nonstick cooking spray.
- Add the sweet potato rounds to the baking pans and lightly press down on them with a fork or spoon.
- Brush the maple syrup mixture over the rounds and place in the oven on broil for about 10 minute or until they begin to get crispy.
- Remove, brush with a bit more of the maple syrup mixture, and sprinkle the Parmesan over the tops while warm.
- Garnish with the fresh parsley.
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