Few side dishes capture the warmth and nostalgia of the holiday season quite like Smashed Sweet Potatoes. This recipe from Louisiana Cookin transforms humble sweet potatoes into a show-stopping accompaniment, with a crispy caramelized exterior, soft buttery center, and a decadent topping of toasted mini marshmallows. Whether you’re planning a cozy weeknight meal or a festive holiday feast, these golden bites promise to bring comfort and flavor to your table.

Sweet potatoes have long been a staple in Southern kitchens and across Thanksgiving tables nationwide. Their natural sweetness makes them the perfect partner to savory mains like roast turkey, glazed ham, or prime rib. But what sets this version apart is the contrast of textures — a crisp base from oven roasting and a gooey marshmallow topping that melts into a caramelized glaze.

Ingredients:

● 3 large sweet potatoes, cut crosswise into 1-inch-thick slices

● 2 cups mini marshmallows

● ½ teaspoon ground cinnamon

● 3 tablespoons firmly packed light brown sugar

● ½ cup unsalted butter

● ¼ teaspoon kosher salt

● Garnish: flaked sea salt

Directions:

1. Prepare the pans: Line two rimmed baking sheets with parchment paper to prevent sticking and ensure even roasting.

2. Boil the potatoes: Bring a large stockpot of water to a boil over medium-high heat. Add sweet potato slices and cook until fork-tender, about 15 to 20 minutes. Using a slotted spoon, transfer them to paper towels and pat dry thoroughly — this step helps them crisp later. Arrange them on the prepared pans.

3. Smash and preheat: Use the bottom of a sturdy glass or a dry measuring cup to lightly smash each potato round until it flattens slightly but still holds together. Preheat your oven to 425°F.

4. Make the brown butter glaze: In a small saucepan, melt the butter over medium heat. Continue cooking until the milk solids sink and begin to brown, releasing a nutty aroma — a sign that you’ve achieved brown butter perfection. Whisk in brown sugar, cinnamon, and kosher salt until combined. Remove from heat and generously brush the butter mixture over each potato.

5. Roast to crisp perfection: Bake the potatoes until they turn golden and slightly crispy, about 20 minutes. Increase the oven temperature to broil.

6. Add the finishing touch: Top each potato with a handful of mini marshmallows, then broil for about 1 minute, or until the tops are beautifully toasted and golden brown. Watch carefully to avoid burning — marshmallows can go from golden to scorched quickly.

7. Serve and enjoy: Let cool for 5 minutes before serving. Sprinkle with a touch of flaked sea salt for an elegant finish. Serve immediately for the best texture and flavor.

Notes:

These Smashed Sweet Potatoes make a perfect complement to hearty main courses. They shine beside roasted chicken or a pork tenderloin glazed with honey and Dijon. For a festive meal, try pairing them with herb-crusted lamb chops or slow-cooked beef brisket. If you’re crafting a holiday spread, these sweet potatoes balance savory dishes like cornbread dressing, green bean casserole, and cranberry relish. You can even drizzle a touch of maple syrup or scatter a few pecans over the marshmallows before broiling for a Southern-inspired twist.

Smashed Sweet Potatoes blend nostalgia with simplicity. The buttery, brown sugar glaze creates a caramelized shell that contrasts beautifully with the creamy interior, while the toasted marshmallows add just the right amount of indulgence. Whether served for Thanksgiving dinner, a Sunday supper, or a chilly weeknight meal, this side dish adds comfort and a hint of celebration to every bite. Serve them hot, straight from the oven, and watch as guests reach for seconds — proof that the classics never go out of style.

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