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Oh hey, hi! Happy Thursday!!
I’m pretty excited today because 1) I have this incredible recipe to share, 2) it’s finally time to start talking Thanksgiving things and 3) it’s Thursday, which means it’s almost the weekend!!
Yay, yay!!
First, I am just going to put it out there that my goal for this post is to stick to the recipe because it is SO good that it truly needs to be the one and only focus of this post.
OKok and for some reason I feel like I have done way too much talking this week. All of my posts the last three days have been well over a thousand words… and well, I am fearful I’m going to bore the heck out of you guys with all the current thoughts that are running through my brain. Can you say cookbook stress, holiday recipes, the family Christmas gift exchange (wait, what???), the little brother competing halfway across the world in snowboarding (for real, I mean, he’s only 16!), the fact that we have zero snow here and it’s November 3rd…it did snow Tuesday night but Wednesday was beautiful and it all melted ?. Ahh yeah, I’m basically a basket case, I know it.
Sooo, let’s just talk all things sweet potatoes. Sound good? k. Cool!!
Guys, in all honesty, these might just be one of my most favorite sweet potato recipes ever. Like they may even beat my mom’s sweet potato casserole, which is saying a lot. These are just mouth wateringly delicious.
I’m talking melt in your mouth, eyes rolling back, can I please have another, kind of good. YES, for real, no messing around.
Here’s what I did, I took the idea of sweet potato casserole and simplified it a bit into these cute little smashed sweet potato rounds.
What I love is that instead of having a creamy consistency, like traditional sweet potato casserole, these little rounds have great texture combined with amazing flavor.
Leaving the skins on allows them to get all nice and crispy in the oven, it’s truly the best thing ever. I’m the type of person who LOVES skins, maybe not in my mashed potatoes on Thanksgiving Day, but any other day I am all about leaving the skins on. They add texture and flavor and I just love um. So clearly, these sweet potatoes are my kind of thing. And while they are good enough on their own…roasted with a little cinnamon and vanilla, I went a step further and added BOURBON MAPLE BUTTER. Yes, yes, YES. If you do not drink alcohol that’s no problem, just leave the bourbon out, this is really all about the maple and butter. Oh my gosh, so freaking ridiculously good!
Fair warning, these pint-sized taters are sweet, but in a really good, really perfect, and oddly savory way. Plus, it is Thanksgiving, we’ve been planning for this meal since…last year? And I just think that sweet potatoes are one of those recipes that need to be kept on the sweet side. Although, that does not mean these would not be perfect for any other day of the year, because trust me, I will be making these at least throughout the winter.
So here’s how these crispy roasted sweet potatoes with bourbon maple butter go down.
First off, trust me, this is a million times easier than any sweet potato casserole you may have plans to make, and ahh, these are probably way better too. Just sayin’.
Alright, so you roast your sweet potatoes, give them a light smash with a fork, so that you can flatten them just slightly and allow for some of the sweet potato to get a little crisp, then drizzle on a little of that bourbon maple butter and then roast a little more. In the meantime, toast up some pecans with a hit of cayenne – to balance out all the sweet. Then sprinkle on the pecans and serve, drizzled (heavily if I might suggest) with that maple butter.
Eat, then maybe forget a little about second helpings of turkey and instead go back for these most delicious sweet potatoes! <–yes, the would be me…and my mom for sure.
So you convinced? These are a must make, right? Maybe cook them up for a taste test tonight?! <–do that. 🙂
Oh um, I’ll just have a little sweet potato with my bourbon maple butter…cause it’s Thanksgiving, and we can.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
PS. The crispy edges? Game changing.
I can’t believe how good these look! Literally swooning. Sweet potatoes are my jam! Thanks for sharing!
http://odessadarling.co
So happy you are loving them! Thank you Odessa!
you had me at sweet potato, but it got better from there (i.e. – maple, butter, bourbon) plus skins-on! Thank you!
Yes, well technically they are just consider cocktail glasses, but they would be great for wine too. Thanks!
Thank you!! So happy you liked them!
What are your thoughts about leaving out the cayenne?
Hey! If you do not like heat, I say go for it! Let me know if you have questions. Thanks! 🙂
I am definitely making these!
Hope you love them!!
Excellent says Craig all the way from Kolkata, India! Now to get my hands on sweet potatoes like these!
Wow thank you so much! I hope you love this recipe, Craig! Thank you!
Thanks!! Hope you can!
i tried to smash a sweet potato pre-cooking with a glass cup once; not a smart idea. using a fork post-cooking makes a lot more sense ?
Haha that is great. I hope you love these Heather!
These sound amazing, but I have a question. Your recipe calls for 2 teaspoons of vanilla. When you get to the maple butter you say “Stir in the remaining 1 teaspoon vanilla.” But I can’t find where the first teaspoon goes. Do you combine it with the olive oil, cinnamon, salt and pepper when roasting? Thanks!
Hey Nancy! Thank you so much for pointing that out. Yes, the vanilla goes on the sweet potatoes and I have fixed the recipe. Please let me know if you have any other questions. Thank you! 🙂
I am looking at your pictures and seeing yams, and I know that people confuse the two, or call them both sweet potatoes, so could you just confirm they are definitely sweet potatoes and not yams? (sweet potatoes are more yellow inside, yams are orange). Sorry to be so specific, thanks a bunch.
Hey Maryellen! I used sweet potatoes. Please let me know if you have any other questions. 🙂
It’s definitely time to talk about Thanksgiving! I’ve been waiting for Halloween to pass before jumping to the holidays so it doesn’t seem like I’m too early. lol. These sweet potatoes look soo good. And bourbon maple sounds so perfect!
Thanks so much Andrea! I hope you love this one!
Oh my GOD. Sweet potatoes are my favorite starch in the world. I eat so many sweet potatoes weekly, it’s frankly ridiculous. And maple. Maple is the best thing ever. This looks so wonderful. I have a spare bit of bourbon at home that is begging to be used!
https://www.searedandshameless.com
Yes! Super happy you love everything in this, because it is perfect for you! Thanks Jessica, I hope you enjoy!
I have been looking for a side dish like this!! I’m not a seeet potato fan at all, but my guests are!! Thanks again for the amazing recipe!
Perfect! I hope your guests love this one Cassandra! Thank you!
This looks absolutely fab =)
Thanks so much Sara!
I’m just envisioning these as a little Thanksgiving appetizer with sponge candy.
Perfect!! Thanks Laura!
Oh my this and the Dutch baby–two awesome recipes.
Thank you Nancy!
These look absolutely INCREDIBLE! Such an inventive idea! Thanks!
So happy you are loving these, thanks Rhian!!