Sweet potatoes are a true kitchen hero, aren’t they? I just love them! They’re naturally sweet, full of good things for you, and so easy to turn into something special. If you’re looking for new ways to make these orange beauties shine as a side dish, you’ve come to the right place.
Today, I’m sharing two of my favorite sweet potato recipes that bring fantastic texture to your table: super crispy smashed sweet potatoes and wonderfully crunchy roasted sweet potatoes. Both are simple, straightforward, and guaranteed to be a hit. Let’s make some delicious sweet potato sides!
Jump to Recipe:
Crispy Smashed Sweet Potatoes Recipe
These crispy smashed sweet potatoes are amazing. You boil them until tender, then smash them flat and roast them until the edges are beautifully browned and crisp.
They make a perfect side for almost any meal, and the texture is just so good, you’ll want to make them again and again.
Key Ingredients & Tips for Smashed Sweet Potatoes
- Par-boiling is key: Cooking the sweet potatoes until just tender before smashing makes sure they cook all the way through and get that perfect soft inside.
- Smash gently but firmly: Use the bottom of a glass or a potato masher. You want them flat, but not falling apart, so they have a lot of surface area to get crispy.
- Don’t skimp on the oil: A good coating of olive oil helps them crisp up beautifully and adds lots of flavor.
What You Need for Smashed Sweet Potatoes
- 4 medium sweet potatoes, scrubbed clean
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: ¼ teaspoon garlic powder or dried rosemary
⏱️ Time: 45 minutes🍽️ Yields: 4 servings
How to Make Crispy Smashed Sweet Potatoes
Step 1: Prep and Boil Sweet Potatoes
Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil. Add the whole sweet potatoes and cook them for about 15-20 minutes, or until they are fork-tender. Don’t overcook them! Drain the sweet potatoes and let them cool just enough so you can handle them.
Step 2: Smash and Season
Place the cooked sweet potatoes on a baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently press down on each sweet potato until it’s about ½ inch thick. Drizzle generously with olive oil and sprinkle with salt, pepper, and any optional seasonings you like.
Step 3: Roast to Crispy Perfection
Bake for 20-25 minutes, or until the edges are golden brown and crispy. If you like, you can flip them halfway through for even browning, but it’s not strictly necessary. Serve them hot and enjoy that amazing crunch!
📝 Final Note
For extra crispiness, try not to crowd the pan. If you have a lot of sweet potatoes, use two baking sheets to give them space.
Crunchy Roasted Sweet Potatoes Recipe
When you want a classic, reliable sweet potato side that’s easy and full of flavor, this crunchy roasted sweet potato recipe is exactly what you need.
Cut into cubes and roasted at a high temperature, these potatoes get beautifully caramelized edges and a soft, sweet inside. They’re simple, good, and very satisfying.
Key Ingredients & Tips for Crunchy Roasted Sweet Potatoes
- Even cutting is important: Cut your sweet potatoes into roughly equal-sized pieces. This helps them cook evenly, so you don’t have some burnt and some still hard.
- High heat for crunch: Roasting at a higher temperature (like 425°F or 220°C) is great for getting a nice, crispy exterior quickly.
- Don’t overcrowd the pan: Give your sweet potato cubes space on the baking sheet. If they’re too close, they’ll steam instead of roast, and won’t get crunchy.
What You Need for Roasted Sweet Potatoes
- 3 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon smoked paprika or dried thyme
⏱️ Time: 30 minutes🍽️ Yields: 3-4 servings
How to Make Crunchy Roasted Sweet Potatoes
Step 1: Prepare and Season
Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, and any optional seasonings until they are all evenly coated.
Step 2: Spread and Roast
Spread the seasoned sweet potato cubes in a single layer on a large baking sheet lined with parchment paper. Make sure they have a little space between each piece. Roast for 20-25 minutes, flipping them halfway through, until they are tender on the inside and nicely browned and crunchy on the outside.
Step 3: Serve Warm
Remove from the oven and serve immediately. These are great on their own or alongside your favorite main dishes.
📝 Final Note
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or an air fryer to get some crispness back.
