Description
This recipe for Crispy Smashed Sweet Potatoes offers a deliciously simple way to enjoy sweet potatoes with a crispy exterior and tender interior. Perfect as a side dish or snack, these smashed potatoes are seasoned with garlic, salt, pepper, and optional fresh herbs, then baked to golden perfection.
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes (about 1 pound)
Seasoning & Oil
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Fresh herbs (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to crisp up the sweet potatoes once baked.
- Prepare Potatoes: Scrub the sweet potatoes clean under running water to remove any dirt. Cut them into halves or quarters to ensure even cooking and faster boiling.
- Boil Potatoes: Place the potato pieces into a pot of salted boiling water and cook for about 15 minutes or until they are fork-tender. Drain the water and allow the potatoes to cool slightly so they can be handled safely.
- Smash Potatoes: Line a baking sheet with parchment paper. Carefully place each potato piece on the sheet and gently smash them using the bottom of a glass or potato masher until they are flattened but still intact.
- Season Potatoes: Drizzle the olive oil evenly over the smashed potatoes. Sprinkle the sea salt, black pepper, garlic powder, and any fresh herbs you like on top, distributing the seasoning thoroughly.
- Bake: Place the baking sheet into the preheated oven and bake for 25-30 minutes. Bake until the potatoes develop a golden brown color and crispy edges for maximum texture and flavor.
- Serve: Remove from the oven and serve the crispy smashed sweet potatoes warm as a tasty side dish or snack.
Notes
- Use parchment paper to prevent the potatoes from sticking to the baking sheet.
- For extra crispiness, flip the smashed potatoes halfway through baking.
- Fresh herbs like rosemary, thyme, or parsley complement the flavors well.
- Adjust seasoning to taste, adding more garlic powder or salt if desired.
- Sweet potatoes can be boiled in advance and refrigerated before smashing and baking for convenience.
