Smashed sweet potatoes with maple and sour cream from Nothing Fancy: Unfussy Food for Having People Over (page 136) by Alison Roman

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Accompaniments: Little gems with garlicky lemon and pistachio; One-pot chicken with dates and caramelized lemon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • taste24 on June 11, 2020

    I was a little skeptical of the lime sour cream against the sweetness, but these were delicious. I did not have any buckwheat so did not include it.

  • ChefBeccs on May 14, 2020

    Kids loved this

  • KarinaFrancis on January 15, 2020

    I liked this but probably not enough to make it again. I used walnuts for crunch instead of the buckwheat. I don’t think it’s necessary to roast them directly on the oven racks (I’ve got nuggets of caramelised sweet potato juice to deal with) a tray would work just as well.

  • Zosia on December 23, 2019

    This is a great method of preparing sweet potatoes producing a crisp exterior with a creamy centre. I omitted the butter and sour cream to keep it vegan and used only 2 tbsp maple syrup and lots of lime. Good enough to almost convert the sweet potato hater in the family.

  • leighwhit25 on November 18, 2019

    I found some small sweet potatoes at the farmers market so I had to try this. Smashing and crisping the sweet potatoes in butter is genius. I didn’t think the other components elevated the dish though. I prepped half of my sweet potatoes without the sour cream, buckwheat, maple and half with and we preferred the simple ones. Oh well.

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