Smashed Sweet Potatoes with Goat Cheese and Maple Avocado Crema
Just because you can't get baby sweet potatoes doesn't mean you can't make smashed sweet potatoes! These delicious smashed potatoes are topped with maple avocado crema, goat cheese, and crushed pecans. Best served with a glass of sparkling wine.
Servings: 24 potatoes
- 2 large sweet potatoes (try to get long sweet potatoes)
- 1 Tbsp olive oil
- Salt and pepper
- Maple Avocado Crema (recipe below)
- 1 oz crumbled goat cheese
- 1 Tbsp toasted and crushed pecans
Maple Avocado Crema:
- 1 avocado, peeled and pitted
- 1/4 cup sour cream
- 1 Tbsp maple syrup
Pre-heat oven to 450 degrees and bring a medium pot of water to a boil.
While water is boiling, cut potatoes into 2-inch pieces (it depends on the size of your potato, but I cut each potato in half, then cut each half into quarters lengthwise, and then cut each quarter in half width-wise).
Put sweet potatoes in boiling water for about 10 minutes, until tender. Drain from water.
Place potatoes on a baking sheet and smash using a potato masher (you could also use the bottom of a drinking glass or even a large fork) and brush lightly with olive oil. Sprinkle with salt and pepper.
Bake at 450 degrees for about 20 minutes until tops are crispy.
Spoon a dollop of Maple Avocado Crema onto each smashed potato. top with crumbled goat cheese and crushed pecans.