Crispy smashed sweet potatoes are a fun twist on a classic side dish! You start with tender sweet potatoes, then smash them down and roast until they’re wonderfully crispy.
They’re sweet, crunchy, and just perfect for any meal. I love sprinkling a pinch of salt and some herbs on top—makes them even more delicious! Who can resist that combo? 😋
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Look for medium-sized sweet potatoes for the best results. If you can’t find sweet potatoes, you can use regular potatoes, but the flavor will differ.
Olive Oil: This oil adds richness and helps achieve that crispy texture. You can substitute it with avocado oil or melted coconut oil if you prefer something different or want a higher smoke point.
Seasonings (Sea Salt, Black Pepper, Smoked Paprika, Garlic Powder): These spices enhance the flavor. If you don’t have smoked paprika, regular paprika or even chili powder can work. For a milder taste, just stick with salt and pepper.
Fresh Thyme: Fresh thyme adds a lovely herbal touch. If you don’t have it, dried thyme or another herb like rosemary can serve as a substitute. Fresh herbs definitely elevate the dish!
How Do I Achieve the Perfect Crispy Texture?
The key to crispy smashed sweet potatoes lies in the cooking method. Start by boiling them until fork-tender, then smashing them on the baking sheet helps create more surface area for crisping.
- Boil the sweet potatoes first; don’t skip this step! It helps cook them evenly.
- When smashing, aim for a flat but intact shape—too flat, and they might break apart.
- Coat them well in olive oil and seasonings, flipping to ensure both sides get the flavor.
- Crank up the oven and ensure you flip them halfway through baking for that golden crust.
Don’t rush the cooking; patience leads to delicious, crispy results! To test for doneness, they should look crisp and slightly puffed. Enjoy!
How to Make Crispy Smashed Sweet Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 medium sweet potatoes
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp garlic powder (optional)
- Fresh thyme leaves, for garnish
- Honey, for drizzling (optional)
- 1/2 cup Greek yogurt or sour cream, for dipping
For Serving:
How Much Time Will You Need?
This recipe will take about 40-50 minutes, including 15-20 minutes for boiling the sweet potatoes and an additional 20-25 minutes for baking them to crispy perfection. It’s a fun and easy dish to whip up!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, let’s get your oven ready! Preheat it to 425°F (220°C) and line a baking sheet with parchment paper to make cleanup easier later.
2. Boil the Sweet Potatoes:
Wash and scrub your sweet potatoes very well. Then, place them into a pot of salted water. Bring the water to a boil and let the sweet potatoes cook until they are tender enough to poke with a fork, which should take about 15-20 minutes. Once they are done, drain the water and allow them to cool a bit.
3. Smash the Potatoes:
When the sweet potatoes are cool enough to handle, you can peel off the skins if you prefer (it’s totally okay to leave them on if you like). Now, place them on your prepared baking sheet. Using the bottom of a glass or a fork, gently smash each potato until they flatten out but stay intact—this will help them get crispy when they bake!
4. Season the Potatoes:
Drizzle the smashed sweet potatoes with olive oil. Then, sprinkle on the sea salt, black pepper, smoked paprika, and garlic powder if you’re using it. To make sure they’re evenly coated in all that deliciousness, flip the potatoes over gently so both sides take in the oil and seasonings.
5. Bake Until Crispy:
Time to bake! Pop the baking sheet in your preheated oven and let the sweet potatoes bake for about 20-25 minutes. They should become golden and crispy around the edges. Don’t forget to flip them halfway through to ensure they cook evenly!
6. Serve and Enjoy:
After they’re nice and crispy, take them out of the oven and sprinkle some fresh thyme leaves on top for a burst of flavor. Serve your warm crispy smashed sweet potatoes with a side of Greek yogurt or sour cream for dipping. If you like, drizzle a little honey over them for a sweet touch. Enjoy your delicious dish!
Can I Use Other Types of Potatoes?
Absolutely! While sweet potatoes create a unique flavor profile, you can use regular potatoes like Yukon Gold or Russet. The cooking time may be slightly different, so keep an eye on them during boiling to ensure they’re fork-tender.
What If I Don’t Have Olive Oil?
No worries! You can substitute olive oil with other oils like avocado, canola, or melted coconut oil. Each will provide a different taste, so choose one that complements your flavor preferences!
Can I Make These Ahead of Time?
Yes, you can prep the sweet potatoes ahead! Cook and smash them, then store them in the fridge for up to 2 days before baking. Just be sure to allow them to come to room temperature before drizzling with oil and seasoning.
How to Store Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again!
