Crispy Smashed Sweet Potatoes

A delicious and satisfying side dish that combines the sweetness of roasted sweet potatoes with a delightful crunch, perfect for any meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

4 medium sweet potatoes Choose firm, unblemished sweet potatoes for the best flavor.
3 tablespoons olive oil Use a good quality olive oil for better flavor.
to taste pinch salt Adjust according to personal preference.
to taste pinch pepper Adjust according to personal preference.

Optional Toppings

as desired Fresh herbs Can include parsley, cilantro, or chives.
as desired crumbled feta Adds a nice tangy flavor.
as desired avocado For a creamy topping.
as desired drizzle of hot sauce For added spice.

Method

Preparation

Start by peeling the sweet potatoes and cutting them into large chunks.
Place the chunks in a large pot, cover them with water, and bring to a boil.
Let them cook for about 15-20 minutes, or until you can easily pierce them with a fork.
Drain and let cool slightly.

Cooking

Preheat your oven to 450°F (230°C).
On a baking sheet lined with parchment paper, arrange the sweet potato chunks.
Using a fork or potato masher, gently press down on each piece until they are flattened but not falling apart.
Drizzle olive oil over the smashed potatoes, then sprinkle with salt and pepper.
Roast in the preheated oven for about 20-25 minutes, flipping halfway through, until golden brown and crispy.

Serving

Once they're perfectly crispy, remove them from the oven and let them cool slightly.
Add your favorite toppings and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze them for about 1-2 months. To reheat, bake at 375°F (190°C) for 10-15 minutes until warmed through, or use an air fryer.