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4.15 from 76 votes

Smashed Sweet Potatoes with Bourbon Maple Butter.

A sweet potato casserole, but simplified into these cute and delicious little smashed sweet potato rounds.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Servings: 8 Servings
Calories: 311kcal



  • Preheat the oven to 425 degrees F.
  • On a baking sheet, combine the sweet potatoes, olive oil, 1 teaspoon cinnamon, 1 teaspoon vanilla, and a pinch each of salt and pepper. Arrange in an even layer and transfer to the oven. Roast for 20 minutes, flip and roast another 20-25 minutes, or until the potatoes are tender.
  • Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the pecans, cayenne, and remaining 1/2 teaspoon cinnamon. Cook, stirring often until the pecans are toasted, about 5 minutes. Remove from the heat set aside.
  • In a small sauce pan set over medium heat, combine the remaining 6 tablespoons butter, the maple syrup and the bourbon. Bring to a boil and then reduce the heat to low, simmer 5 minutes and then remove from the heat. Stir in the remaining 1 teaspoon vanilla.
  • Remove from the oven and using a fork, gently push down and give the potato a light mash, keeping the potato round mostly intact. Drizzle reach round with a little maple butter and return to the oven for another 5-8 minutes or until the potatoes are crisp.
  • Serve warm, sprinkled with toasted pecans and the remaining maple butter along side.


Calories: 311kcal | Carbohydrates: 28g | Protein: 2g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 125mg | Potassium: 315mg | Fiber: 3g | Sugar: 15g | Vitamin A: 9585IU | Vitamin C: 1.7mg | Calcium: 57mg | Iron: 0.7mg