Imagine a side dish so irresistibly delicious that it steals the spotlight from your main course - that's exactly what these Duck Fat Smashed Sweet Potatoes promise! By combining the rich, luxurious flavor of duck fat with the natural sweetness of tender potatoes, this recipe elevates a simple vegetable into a gourmet sensation that will have your dinner guests begging for seconds. Whether you're a culinary enthusiast or just looking to impress your family with a restaurant-quality side, this recipe is about to become your new favorite kitchen secret.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs sweet potatoes
- 1/4 cup duck fat
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to roast the sweet potatoes evenly and enhance their natural sweetness.
- Wash the sweet potatoes thoroughly under running water to remove any dirt. You can use a vegetable brush for better cleaning.
- Peel the sweet potatoes using a vegetable peeler. If you prefer a more rustic texture, you can leave the skin on, but peeling will give a creamier consistency.
- Cut the sweet potatoes into large chunks, approximately 2 inches in size. This will help them cook evenly and make them easier to mash later.
- Place the sweet potato chunks in a large pot and cover them with water. Add a pinch of salt to the water to season the potatoes while they boil.
- Bring the pot of water to a boil over high heat. Once boiling, reduce the heat to medium and let the sweet potatoes cook for about 15-20 minutes, or until they are fork-tender.
- While the sweet potatoes are boiling, prepare the duck fat. If it’s solid, melt it gently in a small saucepan over low heat or in the microwave.
- Once the sweet potatoes are cooked, drain them in a colander and allow them to sit for a few minutes to let excess moisture evaporate.
- Transfer the drained sweet potatoes to a large mixing bowl. Add the melted duck fat, salt, black pepper, and fresh rosemary to the bowl.
- Using a potato masher or fork, smash the sweet potatoes to your desired consistency. You can leave them a bit chunky for texture or mash them until smooth.
- Spread the smashed sweet potatoes evenly onto a baking sheet lined with parchment paper. Drizzle a little extra duck fat on top if desired for added flavor and crispiness.
- Place the baking sheet in the preheated oven and roast for 10-15 minutes, or until the edges of the sweet potatoes are crispy and golden brown.
- Once done, remove the baking sheet from the oven and let the smashed sweet potatoes cool slightly before serving.
- Serve the duck fat smashed sweet potatoes warm, garnished with additional fresh rosemary if desired. Enjoy your delicious and flavorful side dish!
Tips
- Choose the right sweet potatoes: Look for firm, uniform-sized sweet potatoes without blemishes for even cooking.
- Duck fat is key: If possible, use high-quality, rendered duck fat for the most authentic and rich flavor. It makes a significant difference compared to other cooking fats.
- Don't overcrowd the baking sheet: Spread the smashed potatoes with some space between them to ensure crispy edges.
- Temperature matters: A hot oven (400°F) is crucial for achieving those golden, crispy exterior edges while maintaining a creamy interior.
- Fresh rosemary makes a difference: Use fresh herbs rather than dried for a more vibrant, aromatic flavor profile.
- Optional crispiness hack: For extra crunch, broil the potatoes for 1-2 minutes at the end of roasting, watching carefully to prevent burning.
- Serve immediately: These potatoes are best enjoyed hot and fresh out of the oven when they're at peak crispiness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 15mg
