These crispy smashed sweet potatoes are a tasty twist on your regular spuds! They’re soft on the inside and oh-so-crispy on the outside, making them super fun to eat.
Trust me, there’s something satisfying about smashing them down and watching them transform. I like to sprinkle a bit of salt and herbs for extra flavor. Yum!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Look for firm, medium-sized sweet potatoes. If you’re into different flavors, try using purple or Japanese sweet potatoes as a fun twist.
Olive Oil: While olive oil adds great flavor, you could also substitute it with avocado oil for a higher smoke point. Save some calories by using oil spray if you’re watching your intake!
Garlic Powder: This is a fantastic seasoning, but you can replace it with minced fresh garlic for a more potent flavor. If you love herbs, try adding onion powder for extra depth.
Smoked Paprika: This brings a nice smoky flavor. If you don’t have it, regular paprika works fine, though you might miss that subtle smokiness. A little cayenne can add some heat if you’re feeling adventurous!
Fresh Thyme: Thyme adds a lovely freshness. If fresh isn’t available, use dried thyme – just decrease the quantity since it’s more potent in dried form.
Greek Yogurt/Sour Cream: For a lighter option, you can use plain yogurt or even a dairy-free alternative, like coconut yogurt. Both will still give you that creamy texture.
Honey: If you’re avoiding sugar, maple syrup is a great alternative for drizzling. It adds a lovely sweetness that pairs well with sweet potatoes!
How Do You Get Perfectly Crispy Smashed Sweet Potatoes?
The key to crispy smashed sweet potatoes lies in the boiling and smashing technique. Here’s how you can ace it:
- Start by boiling sweet potatoes until they’re tender but not mushy; about 15-20 minutes works well. They should be easy to pierce with a fork.
- Let them cool slightly so they’re easier to handle. This makes smashing them a breeze.
- When smashing, don’t go too thin; aim for about 1/2 inch thickness. Thicker pieces will stay moist inside while getting crispy on the outside.
- Generously drizzle with olive oil and season well to ensure a tasty crust. Try to coat every bit evenly!
- Finally, roasting at a high temperature (425°F) helps in achieving that beautiful, crispy texture. Keep an eye on them to reach that golden brown perfection.
How to Make Crispy Smashed Sweet Potatoes
Ingredients You’ll Need:
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh thyme leaves, for garnish
For Dipping:
- 1/2 cup Greek yogurt or sour cream
- Honey, for drizzling
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and an additional 45-55 minutes for cooking and roasting. You’ll enjoy perfectly crispy smashed sweet potatoes in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While it heats, line a baking sheet with parchment paper to make cleanup easier.
2. Prepare the Sweet Potatoes:
Wash and scrub the sweet potatoes until they are clean. Depending on their size, cut them into halves or quarters. Next, boil the sweet potato pieces in a pot of salted water for about 15-20 minutes, so they’re fork-tender but not mushy. This helps them cook evenly.
3. Drain and Cool:
After boiling, drain the sweet potatoes and let them sit for a few minutes to cool slightly. This will make them easier to handle when smashing them.
4. Smash the Sweet Potatoes:
Place the cooked sweet potato pieces on your prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each piece to about 1/2 inch thick. Don’t worry about making them perfect; a little unevenness adds character!
5. Season and Coat:
Drizzle the smashed sweet potatoes with olive oil, and then sprinkle on the garlic powder, smoked paprika, salt, and pepper. Toss them gently to ensure each piece is coated evenly with the seasonings.
6. Roast Until Crispy:
Pop the baking sheet in the preheated oven and roast for about 20-25 minutes. Keep an eye on them until the edges turn crispy and golden brown. You want that crunchy exterior!
7. Garnish and Serve:
Once done, remove the sweet potatoes from the oven and let them cool for a few minutes. Sprinkle fresh thyme leaves on top for a tasty garnish. Serve them warm with a side of Greek yogurt or sour cream for dipping. If you like a touch of sweetness, drizzle a bit of honey on top. Enjoy your crispy smashed sweet potatoes!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While sweet potatoes add a unique flavor, you can substitute them with regular potatoes, such as Yukon Gold or red potatoes. Just keep in mind that the texture and taste will differ slightly, and you may need to adjust cooking times based on the type of potato chosen.
What If I Don’t Have Smoked Paprika?
No worries! If you don’t have smoked paprika, you can use regular paprika or even a pinch of cayenne pepper for a bit of heat. The flavor will change, but you’ll still achieve a delicious result. Feel free to play around with other spices like cumin or chili powder for a different twist!
How to Store Leftover Smashed Sweet Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a hot skillet with a little olive oil until warmed through and crispy again, or pop them in the microwave for a quicker option—though they won’t be as crispy. You can also freeze them, but for the best texture, it’s recommended to consume them fresh.
Can I Make Them Vegan?
Yes! To make these crispy smashed sweet potatoes vegan, simply replace the Greek yogurt or sour cream with a dairy-free alternative like coconut yogurt or cashew cream. You can also skip the honey drizzle or substitute it with maple syrup for a vegan-friendly sweetener!
