Crispy Smashed Purple Sweet Potatoes with Miso Garlic Butter Step-by-step instructions

Before you start

Before starting, bring a large pot of water to a boil. Line a baking sheet with parchment paper or lightly oil it.

Soften the butter by leaving it at room temperature for about 30 minutes. Grate the garlic and measure all ingredients. Preheat the oven to 425°F (220°C) just before roasting.

Instructions

Boil and Smash

1. 1Boil and Smash
   Place the purple sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 20 minutes. Drain well and let cool just enough to handle. Arrange the potatoes on an oiled baking sheet, leaving space between each. Using a heavy flat-bottomed glass, press down firmly to smash each potato to about 1/2-inch thickness, creating rough, lacy edges.
   Look for Potatoes are tender enough to smash easily but still hold their shape.
   Tip Don't smash too thin or they will become brittle; aim for 1/2-inch thick.
2. 2Season and Roast
   Brush the smashed potatoes with olive oil, making sure to get into the crevices. Sprinkle with sea salt flakes. Roast at 425°F (220°C) for 25 minutes, or until the edges are deeply browned and crispy. Flip halfway through for even browning.
   Look for The edges are dark, blistered, and crunchy while the centers remain vibrant purple.
   Tip Use a metal spatula to flip carefully to keep the crispy edges intact.

After boiling, the potatoes should be tender but not falling apart. When smashed, they should hold together with rough edges. The baking sheet should be lightly oiled to prevent sticking.

Roast and Prepare Butter

3. 3Make Miso Garlic Butter
   While the potatoes roast, prepare the miso butter. In a small bowl, mash the softened butter with the white miso paste, honey, and grated garlic until smooth and creamy. Set aside at room temperature.
   Look for The mixture is smooth, spreadable, and has a savory-sweet aroma.
   Tip Ensure the butter is truly softened for easy mixing.

The potatoes should be sizzling in the oven, with edges starting to brown and blister. The miso butter should be smooth and creamy, with a balanced sweet-savory aroma.

Take a moment to check the color, texture and aroma before you move on to the next step.

Glaze and Serve

4. 4Glaze and Serve
   Remove the roasted potatoes from the oven and immediately dollop the miso garlic butter over the hot potatoes. The residual heat will melt the butter, letting it seep into every crack. Sprinkle with sesame seeds and serve hot.
   Look for The butter melts into a glossy glaze, and the sesame seeds toast slightly.
   Tip Serve right away while the butter is still melting.

The roasted potatoes should have dark, crunchy edges and vibrant purple centers. The miso butter should melt immediately upon contact, creating a glossy sheen. Sesame seeds add a nutty finish.

Common mistakes

A common mistake is boiling the potatoes too long, making them waterlogged and difficult to smash. Aim for just fork-tender.

Another mistake is not drying the potatoes before smashing, which can lead to steaming instead of crisping. Ensure the oil is brushed on all surfaces, and don't overcrowd the baking sheet, as this traps steam.

How to tell it’s done

The sweet potatoes are done when they are fork-tender and the edges are deeply browned and crispy. The centers should be vibrant purple and soft.

If the edges are not browned after 25 minutes, roast for an additional 5 minutes. The miso butter should be melted and glossy when served.