These crispy smashed sweet potatoes are fun and tasty! They are tender on the inside and have a crunchy outside that makes them super enjoyable. Just the perfect side dish!
I love making these for a cozy dinner. You just boil, smash, and bake – so easy! Plus, they vanish quickly, especially when the kids are around. Who doesn’t love a good crunch? 🥔💖
Key Ingredients & Substitutions
Sweet Potatoes: The star of the dish! Choose firm, vibrant sweet potatoes. If you can’t find them, yams can work, but they have a different flavor. I often go for purple or Japanese sweet potatoes for an extra color twist!
Olive Oil: It’s perfect for achieving that crispy texture. If you’re looking for alternatives, avocado oil has a similar high smoke point and a mild flavor. I love the richness that olive oil brings!
Spices: Salt, black pepper, garlic powder, and smoked paprika really enhance the flavor. If you don’t like smoked paprika, regular paprika, cayenne pepper, or even chili powder can add a nice kick instead.
Greek Yogurt: This adds creaminess for dipping. If you’re dairy-free, try coconut yogurt or a simple tahini sauce as a substitute. I usually mix in a squeeze of lemon for freshness!
Honey: It adds a beautiful sweetness when drizzled over the potatoes. Maple syrup is a great alternative if you’re vegan, and offers a nice earthy sweetness!
How Do I Get the Perfect Crisp on My Sweet Potatoes?
Getting your sweet potatoes crunchy on the outside is key! The trick lies in a couple of steps. First, boiling the sweet potatoes makes them tender before smashing, which sets you up for perfect crispiness.
- Boil just until fork-tender, so they hold up when smashed.
- When you place them on the baking sheet, ensure they are well-spaced to allow air circulation.
- Use a generous amount of olive oil; it helps them crisp. Don’t skip seasoning, as it flavors the potatoes while they bake.
- Finally, baking at a high temperature (425°F) is crucial for achieving that golden, crispy edge!
How to Make Crispy Smashed Sweet Potatoes
Ingredients You’ll Need:
For the Sweet Potatoes:
- 2 large sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- Fresh thyme leaves for garnish
For Dipping:
- ½ cup Greek yogurt
- 1 tablespoon honey (for drizzling, optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 30-35 minutes to cook. You’ll have crispy, smashed sweet potatoes ready to enjoy in under an hour – perfect for a tasty snack or side dish!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 425°F (220°C). While the oven is getting hot, line a baking sheet with parchment paper to keep your sweet potatoes from sticking.
2. Cook the Sweet Potatoes:
Wash and peel the sweet potatoes, then cut them into chunks, about 1-2 inches thick. Place the chunks in a large pot and cover them with water. Bring the water to a boil, then cook the sweet potatoes for about 15-20 minutes, or until they are fork-tender. This means a fork should easily pierce through them.
3. Smash and Season:
Once cooked, drain the sweet potatoes and let them cool slightly. Now, place the chunks on your prepared baking sheet. Using a fork or a potato masher, gently smash each piece down to about ½ inch thick. Drizzle the smashed sweet potatoes with olive oil, and then sprinkle them with salt, black pepper, garlic powder, and smoked paprika if you like a little extra flavor.
4. Bake to Crispy Perfection:
Now it’s time to bake them! Place the baking sheet in the preheated oven and let the sweet potatoes cook for about 25-30 minutes. You want the edges to get nice and crispy, turning a beautiful golden brown.
5. Serve and Enjoy:
Once they are out of the oven, garnish your crispy smashed sweet potatoes with fresh thyme leaves. Serve them on a plate with a side of Greek yogurt for dipping, and drizzle honey over them if you like a touch of sweetness. Enjoy your delicious creation!
Can I Use Different Types of Potatoes?
Yes, you can use other types of potatoes like Russet or Yukon Gold if sweet potatoes aren’t available. However, the flavor and texture will differ. Adjust cooking times as needed since different potatoes have different cooking properties.
What If I Don’t Have Olive Oil?
No problem! You can substitute olive oil with any oil that has a high smoke point, such as avocado oil or canola oil. You could also use melted coconut oil for a different flavor profile.
Can I Make These Ahead of Time?
Absolutely! You can prepare the sweet potatoes up to the smashing stage and store them in the fridge covered for a day. When you’re ready to bake, just drizzle with olive oil and season as per the recipe before placing them in the oven.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. For reheating, pop them in a hot oven for about 10-15 minutes to crisp them back up, rather than using the microwave which may make them soggy.
