These are a must on Thanksgiving! A huge crowd pleaser…never any leftovers! You will be thanking me, I promise! The avocado sauce is the perfect, a deliciously creamy accompaniment atop the crispy potatoes!
Crispy Smashed Sweet Potatoes with Avocado Sauce
3 lbs small sweet potatoes
2-3 tablespoons olive oil
¾ cup fresh parsley, chopped
2 large avocados
2 gloves chopped garlic
Juice from1 large lemon ( about a tablespoon)
¼ cup low fat mayonnaise (or greek yogurt)
¼ teaspoon cayenne pepper (only if you like spicey!)
Preheat oven to 450 degrees
In 2-3 batches, place potatoes in microwave (wrap in paper towel or as I do, buy the petite potatoes that you microwave in bag) and microwave for 7-9 minutes (everyone’s microwave is different and depending on potato size time may vary).
In the mean time, scoop avocado into blender, add garlic, lemon juice, mayo, salt, pepper, and cayenne (if you are using) and blend until smooth. You might need to add more salt, so taste now and do so if necessary.
Line a large cookie sheet ( you may need 2) with parchment paper.
Place potatoes on cookie sheet and with a mug or glass measuring cup, smash each potato so they flatten. It is perfectly fine if they do not stay whole.
Drizzle 1 teaspoon of olive oil (or spray with olive oil) on each potato. Season generously with salt and pepper and then sprinkle garlic powder on each potato. Place potatoes in oven and roast for about 30 minutes or until crispy and golden in color.
Remove from oven. Sprinkle with fresh parsley.
I serve the sauce on the side.
*You can make these ahead of time and just roast before you are ready to serve.
I promise you if you are making these for a crowd they will be gone in a flash!