Thanksgiving is next week! Finally! We’ve made our first big grocery run for our first ever Friendsgiving gathering, and preparations are officially underway in the Adventure. Gather. Eat. kitchen. The first item on the agenda was testing out this smashed sweet potato recipe. Let’s just say this recipe will definitely make the cut for our Friendsgiving day menu.
Fluffy orange sweet potato on the inside, crispy roasted crust on the outside, and nutty brown butter garlic sauce all over.
Yum and done.
Did I mention that we’re hosting a Friendsgiving gathering? That’s right, Adventure. Gather. Eat. is hosting a few close friends this weekend for a pre-Thanksgiving celebration in our tiny apartment kitchen. Lots of pictures and additional recipes are coming — get excited!
That beautiful foam is just what you want to see when browning butter. If you’re new to brown butter, check out this post from the blog, Joy the Baker. She writes up a very detailed step by step tutorial on how to achieve perfectly browned butter — with pictures of each step even!
- 2 large sweet potatoes / cut in 1" slices
- 1 TB olive oil
- 3 TB butter
- 1 clove garlic / minced
- 3 sprigs of thyme
- Kosher salt + black pepper
- Preheat oven to 425 degrees, grease a large baking sheet with a drizzle of olive oil and set aside. Wash and slice sweet potatoes into 1" thick slices. Lightly coat sweet potatoes with olive oil and arrange on the baking sheet. Season generously with salt and pepper.
- Bake for 25-30 minutes until tender.
- While the potatoes are roasting, melt butter in a small skillet over medium heat. Continue cooking and stir with a wooden spoon until butter is foamy and little brown bits appear in the bottom of the pan.
- Remove from heat immediately and stir in minced garlic. Set aside.
- Once sweet potatoes are tender, remove from oven and let cool for 5 minutes (leaving the oven on). Lightly smash each potato round with the back of a fork. Spoon brown butter garlic mixture of each round and return to the oven.
- Bake for 10-15 minutes until sweet potatoes are crisp and golden.