Crispy Sweet Potato Smash with Brie, Pomegranate Seeds & Spicy Pistachio Drizzle

Crispy Sweet Potato Smash

2 lbs (900 g) small sweet potatoes

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Brie Topping

8 ounces Brie cheese, sliced

1 tablespoon fresh thyme leaves

Spicy Pistachio Drizzle

1/4 cup shelled pistachios, finely chopped

2 tablespoons extra virgin olive oil

1 tablespoon honey

1 teaspoon crushed red pepper flakes

1 teaspoon fresh lemon juice

Toppings

1/2 cup pomegranate seeds

2 tablespoons fresh parsley, chopped

Optional Garnish

Extra pistachios

Fresh thyme sprigs

Extra pomegranate seeds

Flaky sea salt

Freshly cracked black pepper

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Place the sweet potatoes in a large pot of salted water and boil for 18–20 minutes, or until fork-tender. Drain and let cool slightly.

Arrange the sweet potatoes on the prepared baking sheet and gently flatten each one with the bottom of a glass or potato masher.

Brush the smashed sweet potatoes with olive oil and season with garlic powder, smoked paprika, sea salt, and black pepper.

Roast for 25–30 minutes, flipping halfway through, until the edges are crispy and deeply golden.

Top each smashed sweet potato with slices of Brie and return to the oven for 3–5 minutes, until the Brie is soft and melted.

In a small bowl, whisk together the olive oil, honey, crushed red pepper flakes, lemon juice, and chopped pistachios.

Transfer the sweet potato smashes to a serving platter. Sprinkle with the pomegranate seeds and chopped parsley.

Drizzle generously with the spicy pistachio mixture.

Garnish with extra pistachios, fresh thyme sprigs, extra pomegranate seeds, flaky sea salt, and freshly cracked black pepper. Serve immediately.

Nutritional Information (Per Serving)

Calories: 420

Protein: 11g

Carbohydrates: 38g

Fat: 26g

Fiber: 6g

Sugar: 13g