Smashed Sweet Potatoes

Thanksgiving is only 3 days away are you ready? If not don’t worry I got you covered with an easy appetizer or side, Smashed Sweet Potatoes 2 ways! We’re winging it this year but hey no worries or panic over here because I’ve got the veggies, sourdough bread, sweet tators, oh and wine covered what more do I need? If you’re thinking dessert that’s covered too! 😉 This year is not turning out to be a normal year. We would normally go to my cousins as Thanksgiving was passed down to her, I got Christmas as her parents use to host Thanksgiving and mine did Christmas growing up. She isn’t doing it this year so we thought maybe we would go to the in-laws as we usually don’t spend Thanksgiving with them but the in-laws decided to take a little road trip. We have options but are headed to spend it up at my parents with my dad and uncle since my mom has to work. Since we usually head up there the day after Thanksgiving for the tree lighting it just means we go a little early and have fun. I think it will end up being a very low key and relaxing Thanksgiving. Not our normal tradition but we are just grateful to spend it with family.

So I asked the girls what are their Thanksgiving must haves and funny stuffing, turkey, and many of the classics weren’t even mentioned. Their list was pickle roll-ups (My grandmother has made these for as long as I can remember, I remember making them with her when I was a little girl.), cranberries, asparagus, brussels sprouts, corn, green beans, mashed potatoes, sweet potatoes, S’s salad, and pie. Oh and it wasn’t even pumpkin pie, they wanted apple strudel pie.

As I said I got the sweet potatoes covered with this simple and easy appetizer or side, Smashed Sweet Potatoes. The topping options are endless but I have 2 ways I’m sharing. The first with vegan cream cheese, homemade whole cranberry sauce (you can use a store bought), and fresh rosemary. I LOVE cranberries! The second with cinnamon and toasted marshmallows! If you are able to boil them you can go that route, slice, top, and bake, or if your stove top is full you can just use the oven and skip the boiling. I just think they turn out a little better and not as dry and easier to mash when they are boiled first.

Since there are always so many things to eat usually at Thanksgiving these are great little bites. They aren’t just for Thanksgiving though and I think they’ll make an appearance as an appitizer for our Christmas get togethers this year. Since it will just be a couple of us most likely eating the sweet potatoes this year since there will also be the mashed I will probably just bake a few small sweet potatoes and just stuff a whole one. I might have to split mine in half though if I can’t narrow down what to stuff mine with.

It’s also Meatless Monday and my co-host Deborah and I want to know what’s cooking in your kitchen this week! Either link up below or tell us in the comments. I hope you are inspired by one of the many recipes linked up below.

Safe travels to those traveling over the holiday and I hope you all have a great Thanksgiving with family and friends. I’ll still be here Wednesday and if you make cranberries make extra because I have a recipes coming this week that will leave you wishing you had extras in your fridge so a friendly reminder to be prepared!

Print Recipe

Smashed Sweet Potatoes

Simple appetizer or side dish smashed sweet potatoes are delicious and have endless topping options. I share two favorites, a cranberry, cheese (vegan), and rosemary and a sweeter toasted marshmallow. Both vegan and gluten free friendly.

Course

Appetizers, Beverages, Dinner, Side Dish

Servings

(4-8 servings)

Ingredients

• 2 lb sweet potatoes, 2 large sweet potatoes if possible

For Cranberry & Cheese

• 3-4 oz dairy free (vegan) cream cheese * (Kite Hill Cream Cheese, Vegan)
• 1/2-1 c cranberry sauce (used a homemade, see notes)
• 1-2 TBSP extra virgin olive oil or spray
• 4 sprigs fresh rosemary
• sea salt

For Toasted Marshmallow

• 1 c mini marshmallows (Dandies Vegan Mini Marshmallows)
• 1 TBSP coconut oil or spray
• 1 tsp ground cinnamon

• For Marshmallow:
• 1 tsp ground cinnamon
• 1 c mini marshmallows Dandies Vegan Mini Marshmallows
• 1 TBSP coconut oil or spray

Course Appetizers, Beverages, Dinner, Side Dish Servings (4-8 servings) Ingredients 2 lb sweet potatoes, 2 large sweet potatoes if possible For Cranberry & Cheese 3-4 oz dairy free (vegan) cream cheese * (Kite Hill Cream Cheese, Vegan) 1/2-1 c cranberry sauce (used a homemade, see notes) 1-2 TBSP extra virgin olive oil or spray 4 sprigs fresh rosemary sea salt For Toasted Marshmallow 1 c mini marshmallows (Dandies Vegan Mini Marshmallows) 1 TBSP coconut oil or spray 1 tsp ground cinnamon For Marshmallow: 1 tsp ground cinnamon 1 c mini marshmallows Dandies Vegan Mini Marshmallows 1 TBSP coconut oil or spray

Instructions

1. Preheat oven to 450F.
2. Bring a large pot of water to a boil and boil whole (already scrubbed clean) potatoes for 15-20 minutes or until just able to be pierced with a knife.
3. Alternatively you can slice and bake for 25 minutes, smash with a fork, top, and then bake for an addition 15 minutes.
4. Prepare a baking sheet lining with a sheet of parchment paper.
5. Drain potatoes and as soon as they cool enough to handle slice into 1.5" slices.
6. Smash potato slices with a fork.
7. For Cranberry & Cheese: Drizzle with a little extra virgin olive oil (or evoo spray), crumble cheese over top, sprinkle with sea salt and chopped fresh rosemary, and bake for 15 minutes. When done top with a spoonful of homemade cranberry sauce.
8. For Marshmallow: Drizzle with a little extra coconut oil (or coconut oil spray), sprinkle with cinnamon, and bake for 15 minutes or until marshmallows are puffed and golden brown.
9. Enjoy!

Recipe Notes

Can get 24-28 slices out of one 8oz tub of cream cheese.
For cranberries used a simple 12oz fresh cranberries, 1/2c fresh orange juice, 1/2c maple syrup (honey for non vegan). Or you can make my cranberry sauce.

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