If you’re searching for the ultimate crave-worthy side dish that’s both irresistibly crunchy and bursting with bold flavor, allow me to introduce you to Crispy Smashed Sweet Potatoes. This recipe takes tender sweet potatoes and transforms them into golden, caramelized rounds with crispy edges and creamy centers. Each bite delivers a dynamic blend of savory spices, a whisper of smoke from paprika, and the natural sweetness of the potatoes—all made with just a handful of simple ingredients. Whether you’re hosting a festive gathering or jazzing up a weeknight meal, these vibrant potatoes are bound to bring smiles to your table and earn a permanent spot in your side dish rotation.
Ingredients You’ll Need
It’s amazing how a short list of basics can create something truly memorable! Each ingredient in this Crispy Smashed Sweet Potatoes recipe serves a purpose, from building those gorgeous roasted edges to adding a pop of color and aromatic flavor.
- Sweet Potatoes: Opt for small or medium ones for the best texture and those perfectly crisped rounds.
- Olive Oil: Key for promoting browning and that signature crunch—use a good, flavorful extra-virgin olive oil if you can.
- Garlic Powder: Infuses every bite with savory depth without overpowering the sweet potato’s natural flavor.
- Smoked Paprika: Adds warmth, color, and a gentle hint of smokiness that plays perfectly with the potatoes’ sweetness.
- Salt: Essential for balancing sweetness and enhancing the overall flavor profile.
- Black Pepper: A subtle kick of heat and earthy aroma in every crispy bite.
- Chopped Fresh Parsley (optional): Brings a fresh burst of color, making your platter extra inviting.
- Flaky Sea Salt (optional): Sprinkling on top just before serving adds that restaurant-worthy finish and extra crunch.
How to Make Crispy Smashed Sweet Potatoes
Step 1: Boil the Sweet Potatoes
Start by giving your sweet potatoes a good scrub to remove any dirt, then place them whole in a large pot of salted water. Bringing the water to a boil does more than just cook them—it helps soften them all the way through, making the smashing step a breeze. Cook for 20 to 25 minutes, or until a fork pierces them with no resistance. After draining, let the potatoes cool a few minutes so they’re easy to handle.
Step 2: Prepare and Smash
Once your sweet potatoes are cool enough, arrange them on a parchment-lined baking sheet for easy cleanup. Then comes the fun part: smashing! Use the bottom of a sturdy glass or a flat measuring cup to gently press each potato until it’s about half an inch thick. Smashing increases the surface area and creates all those craggy edges that turn irresistible in the oven.
Step 3: Season Generously
In a small bowl, stir together olive oil, garlic powder, smoked paprika, salt, and pepper. Drizzle or brush this seasoned oil generously over the tops of your smashed sweet potatoes, making sure to get into all those nooks and crannies. This not only infuses them with bold flavor but also helps promote deep caramelization and maximum crispiness.
Step 4: Roast to Perfection
Pop your seasoned potatoes into a preheated 425°F (220°C) oven and roast for 25 to 30 minutes, flipping them about halfway through. You’ll know they’re done when their edges turn gloriously crisp and golden, and the insides are creamy. This step brings all the elements together—deep flavor, irresistible texture, and mouthwatering aroma.
Step 5: Garnish and Serve
As soon as your Crispy Smashed Sweet Potatoes come out of the oven, sprinkle with chopped fresh parsley for brightness and a pinch of flaky sea salt if you love that extra finishing touch. Serve them up warm and savor the contrast of textures and flavors in every bite!
How to Serve Crispy Smashed Sweet Potatoes
Garnishes
While these potatoes are dynamite as-is, a sprinkle of chopped parsley adds a pop of green and freshness that really lifts the dish. For special occasions, try a handful of finely grated Parmesan or a light drizzle of balsamic glaze to introduce layers of savory or tangy contrast. A dusting of flaky sea salt right before serving adds a chef’s touch and highlights the crispy exterior.
Side Dishes
Crispy Smashed Sweet Potatoes pair beautifully with a wide range of mains. They shine next to roasted chicken, grilled fish, or a hearty veggie burger. For a comforting vegetarian spread, serve alongside a fall salad with toasted pecans and goat cheese or tuck them into grain bowls for a fun, textural element.
Creative Ways to Present
If you’d like to impress guests, layer the potatoes on a rustic wooden board with yogurt dipping sauce on the side, or scatter them over a platter and scatter with microgreens for an elegant presentation. Stack several rounds for a dramatic tower, or let everyone build their own plate with creative toppings like crumbled feta, chopped chives, or even a sprinkle of red pepper flakes for some heat.
Make Ahead and Storage
Storing Leftovers
To keep your Crispy Smashed Sweet Potatoes fresh, transfer any leftovers into an airtight container and store them in the refrigerator for up to three days. They’ll stay flavorful, and while they lose a little crunch, a quick reheat brings most of it back.
Freezing
Yes, you can freeze these! Place cooled potatoes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or airtight container. They’re best enjoyed within a month; just know that the texture will be a bit softer after thawing, but still plenty tasty.
Reheating
For maximum crispiness, reheat the potatoes on a parchment-lined baking sheet in a 400°F (200°C) oven for 10-15 minutes until hot and crunchy again. You can also use a toaster oven or even an air fryer for excellent results. Microwave reheating works in a pinch, but won’t restore all the original texture.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! While it changes the flavor profile, regular potatoes work wonderfully with the same smashing and roasting technique. Just be sure to monitor cooking times, as they may vary slightly.
Do I have to peel the sweet potatoes?
No peeling required! The skins get beautifully crispy in the oven and add extra fiber and nutrients. Just give them a thorough scrub before boiling.
What if my sweet potatoes are too big or misshapen?
If your sweet potatoes are on the larger side, simply cut them into rounds or halves before boiling and proceed as directed. Try to keep the pieces similar in size for even cooking and smashing.
Can I make Crispy Smashed Sweet Potatoes ahead of time?
You sure can. Boil and smash the potatoes up to a day in advance, then refrigerate them on the baking sheet. When you’re ready, brush with oil and seasonings, and roast them just before serving so they’re fresh and crisp.
How do I make them spicier?
For a little kick, add a generous pinch of red pepper flakes to the oil mixture before drizzling, or finish with a tiny shake of cayenne pepper. You can easily customize the heat to match your preferences!
Final Thoughts
Don’t be surprised if Crispy Smashed Sweet Potatoes become everyone’s most requested side dish at your house! With their crackly edges, vibrant color, and crazy-good flavor, they’re the ultimate crowd-pleaser for any table. Give them a try—you’ll see just how simple, satisfying, and fun these are to make and share!
Print
Crispy Smashed Sweet Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
These Crispy Smashed Sweet Potatoes are a delightful side dish that pairs well with any meal. With a crispy exterior and a tender inside, these sweet potatoes are seasoned to perfection and make a flavorful addition to your dinner table.
Ingredients
Sweet Potatoes:
2 pounds small to medium sweet potatoes
Seasoning:
2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Garnish (optional):
chopped fresh parsley, flaky sea salt for finishing
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare Sweet Potatoes: Scrub the sweet potatoes clean and boil them whole in a large pot of salted water for 20–25 minutes, or until fork-tender. Drain and let them cool slightly.
- Smash Sweet Potatoes: Transfer the sweet potatoes to the prepared baking sheet and gently smash each sweet potato to about 1/2-inch thickness using the bottom of a glass or measuring cup.
- Season: In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Drizzle or brush the seasoned oil over the smashed sweet potatoes.
- Roast: Roast for 25–30 minutes at 425°F, flipping halfway through, until the edges are golden and crispy.
- Garnish and Serve: Garnish with chopped parsley and flaky sea salt if desired. Serve warm.
Notes
- Try adding grated Parmesan or a drizzle of balsamic glaze before serving for extra flavor.
- For a spicy kick, sprinkle with red pepper flakes before roasting.
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