Honey Butter Smashed Sweet Potatoes

By Nanasjoy

The edges crisp up slightly while the interior stays buttery soft and there's honey butter on top. They're a cinch to make, you don't need to bother peeling them, they're ready fairly quickly, and great for a weeknight dinner side dish. I added honey butter baking but you could easily take them savory by adding crumbled bacon, green onions, sour cream, or your favorite potato toppings.

Ingredients

• 2 1/2 about 2 1/2 pounds sweet potatoes (2 large or 3 medium), sliced into approximately 1 1/2-inch rounds
• 2 tablespoons olive oil
• 1/4 cup (half of one stick) unsalted butter, very soft
• 2 to 3 tablespoons honey
• 1/2 teaspoon cinnamon, optional and to taste
• brown sugar, optional for garnishing
• salt, optional and to taste

Preparation

Step 1

Preheat oven to 400F. Line a baking sheet with aluminum foil for easier cleanup; set aside.

Add potato slices to baking sheet (if using a medium potato, you can quarter it; if using a large, make about 5 rounds)

Evenly drizzle the olive oil over the potatoes and toss with your hands to evenly coat.

Bake for about 30 minutes or until potatoes are fork-tender, or nearly so, in the center.

Flip and bake for about more 5 minutes, or as needed until they're fork tender.

Using a fork, lightly mash the potatoes but don't go overboard because you want them to stay intact.

Return baking sheet to the oven and bake for another 5 to 10 minutes, or until they crisp up a bit or as desired.

While potatoes bake, prepare the honey butter (or make this Creamy Honey Cinnamon Dip) by adding the butter and desired amount of honey to a small bowl, optionally add the cinnamon, and stir to combine; set aside until potatoes are done.

After potatoes are done, add a bit of honey butter to the center of each, and optionally add a pinch of salt to the top of each. Serve immediately. Potatoes are best warm and fresh.