Garlic Smashed Sweet Potatoes with Brussels Sprouts Slaw

Discover a delicious blend of flavors in this Garlic Smashed Sweet Potatoes with Brussels Sprouts Slaw recipe. Roasted and tender sweet potatoes, savory garlic, and fresh herbs create a mouth-watering combination, complemented by the crunch of a Brussels sprouts slaw.

This standout side dish is wholesome, hearty, and vegan. Elevate your dinner plate and enjoy eating vegetables again! 

This is a new trend that you will want to hop onto! Have you ever heard of smashed sweet potatoes? I am thrilled with the flavors of this recipe and I am excited for you to give it a try! Ditch regular potatoes and simple roasted sweet potato cubes and make this sweet potato recipe instead. What a great way to enjoy veggies. Weeknight dinner has never tasted so good! 

​What Are Smashed Sweet Potatoes?

Smashed sweet potatoes are a simple and creative way to enjoy sweet potatoes. Once the sweet potato chunks are roasted, grab the bottom of a glass cup and give them a little mash until they form one solid “smash”. Next, you’ll place the “smash” back into the oven on broil until the top becomes browned and a bit crispy. Now doesn’t that sound like one of the most divine and unique side dishes? It really is! 

Why You Will Like This Trending and Delicious Side Dish

It’s healthy. You might just hit your daily value for vegetables with this side dish alone. This is a good way to eat several servings of veggies with this one little dish. What more could you ask for? Just add a serving to your main dish and you’re all set.

It’s flavorful. There are several tasty layers to this recipe. From garlicky golden brown sweet potatoes to sweet and fresh Brussels sprouts slaw to roasted pecans and fresh herbs. Plain and simple, this is the only way to eat Brussels from now on! 

It’s simple. You’ll only find wholesome ingredients in this recipe. Simply enjoy this as a main course or a hearty and easy side dish. Either way you look at it, it feels so good to eat so healthy! 

It’s easy to eat. This is a great side dish that all will enjoy. I’m talking about party guests, family members, and everything in between. Enjoy this dish at the holiday table or family dinner table for a weeknight meal and will be a hit guaranteed! 

The Ingredient List

For the Roasted Sweet Potato Smash you will need the following ingredients. 

Sweet potatoes: You’ll want to grab 2 large sweet potatoes or 3 medium-sized sweet potatoes for this smash. Look for unbrusied, hard potatoes that are nice and full.

Avocado oil: You’ll use just a bit of this oil to lightly coat the sweet potato cubes for roasting. Next, you’ll grab the remaining oil for a garlic spread that you’ll pour over the potatoes at the halfway point of roasting. Olive oil will work as well.

Parsley: Grab some fresh parsley leaves as dried parsley won’t work. There’s nothing like fresh herbs, am I right?

Garlic: Believe it or not, you’ll need 6 garlic cloves for these potatoes! Trust me when I say the flavor is perfect! This is the best part of the dish. I am a garlic lover, can you tell?

Dijon mustard: This adds the perfect spice to these potatoes. You can also use stone ground mustard as well.

Sea salt and black pepper to taste, of course.

Pecans: These will get roasted and added last to the top of the dish. Make sure to use raw pecans. You could also use walnuts if needed.

For the Brussels sprouts slaw you will need the following ingredients.

Shaved Brussels sprouts: You can purchase them already shaved in a bag or shave them yourself by adding them to a food processor and pulsing them a few times. 

Olive oil: Grab a high-quality bottle of extra virgin olive oil as the base for the vinaigrette. 

Whole grain mustard: You could also use Dijon mustard however I prefer the texture of the whole grain mustard. 

Maple syrup: Grab a bottle of high-quality pure maple syrup. If you do not have any on hand, honey will work, too. You will only need a little for this dressing. 

Nutritional yeast: This very healthy natural ingredient adds a buttery and nutty flavor to the salad. This is an optional ingredient, however. 

Salt and black pepper to taste.

How to Make These Garlic Smashed Sweet Potatoes with Brussels Sprouts Slaw

Step one: Preheat the oven to 425 degrees Fahrenheit. Prepare a silicone mat or parchment-lined baking sheet.

Step two: Prepare the sweet potato chunks. Place the 1/2-inch chunks on the large sheet pan lined with parchment paper. Drizzle with avocado oil and sprinkle with salt and pepper. Toss and then spread the chunks into one single layer. Bake for 13 minutes.

Step three: While the potatoes are cooking, make the garlic sauce. Place all of the ingredients into a small bowl and whisk. This includes avocado oil, minced parsley, minced garlic, Dijon, Salt, and pepper.

Step four: Optionally, toast the pecans over the stove. Roughly chop the pecans and place them in a pan over medium-high heat. Constantly stir the pecans for a few minutes until they begin to get golden brown. Remove them from the pan immediately and allow them to cool. 

Step five: Remove the potatoes from the oven. Pour the garlic sauce over the top of the potatoes. Carefully toss the potatoes so that they are evenly coated. Flatten them into an even layer but do not spread them out. Keep them close together and touching. Roast in the oven for another 10 minutes.

Step six: While the potatoes are roasting, make the Brussels slaw. Start by making the dressing. Add all of the ingredients to a small bowl and whisk. This includes red wine vinegar, extra virgin olive oil, whole grain mustard, maple syrup, nutritional yeast, salt, and pepper. Add shaved Brussels sprouts and dressing to a large mixing bowl and toss it until everything is evenly coated. Set the bowl aside. 

Step seven: Remove the potatoes from the oven. Use the bottom of a glass cup to mash the potatoes into one solid piece, still leaving a little bit of chunks. The potatoes may stick to the bottom of the glass but just gently wipe them off as you go. 

Step eight: Turn the oven onto the broil function and place the potatoes back into the oven for a few additional minutes. Stay right next to the oven to keep a close eye on the potatoes every 30-45 seconds or so. They are ready once the tops start to brown and seem a bit hardened on top. Remove the pan from the oven and allow it to cool for 5 minutes.

Step nine: Scoop the Brussels slaw over the smashed potatoes and then top it all with the toasted pecans and optional extra minced parsley. Enjoy immediately! 

Tips + Modifications

Once the potato dish cools down to room temperature and you are finished eating, I recommend discarding the remaining potatoes. This dish isn’t the best as leftovers, in my opinion. If you do decide to save them, add everything to an airtight container and in the fridge for up to two days. You may need to make additional dressing for the slaw as it will soak up most of it. 

If you are starting with whole Brussels sprouts, start by cutting them into thin slices. Next, add them to the bowl of a food processor and pulse until shaved. 

Other Delicious Vegan Side Dishes to Try

These Sweet and Spicy Balsamic Glazed Brussels Sprouts are made with simple, wholesome ingredients. You can make this easy side dish in less than 45 minutes. They are perfect for the holiday season or a weeknight dinner.

These Healthy Garlicky Smashed Potatoes are roasted to perfection. Mouth-watering baby potatoes smothered with garlic, Dijon, salt, and fresh parsley will be your favorite easy side dish. You’ll never go back to plain baked potatoes after having these.

Enjoy!

XOXO

Michelle