Crispy smashed sweet potatoes are a fun twist on a classic side dish! These little delights are fluffy inside and crunchy on the outside, making them super tasty.
They’re so easy to make; just boil, smash, and bake! I love sprinkling some spices on top. It’s hard not to eat them all before they hit the table! 😄
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish. Look for large, firm sweet potatoes with smooth skin. If you can’t find sweet potatoes, butternut squash can be a fun alternative, though the texture and flavor will differ.
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you’re out, avocado oil or even melted coconut oil can work well too!
Herbs and Seasonings: Fresh thyme is fantastic for garnishing, but if you don’t have it, use dried thyme or rosemary. Don’t shy away from adding a sprinkle of chili flakes for a bit of heat!
Greek Yogurt: If you want a dairy-free option, try coconut yogurt or a cashew-based yogurt. It’ll still give that creamy texture for dipping!
Honey: Honey adds sweetness, but maple syrup or agave nectar are great substitutes if needed.
How Do I Achieve the Perfect Crispy Texture?
Getting that crispy exterior on your smashed sweet potatoes is crucial for a delicious bite! Here’s how you do it:
- After baking, let the potatoes cool just enough to handle them. This helps them keep their shape when you smash them.
- Smashing should be gentle. Use just enough pressure to flatten without crushing them completely.
- Brush them with olive oil generously before the second bake. This will help them crisp up beautifully.
- Don’t rush the baking time. Keep an eye on them, and let them bake until the edges are golden brown and crisp.
These tips will ensure your sweet potatoes come out perfectly crispy every time!
How to Make Crispy Smashed Sweet Potatoes
Ingredients You’ll Need:
For the Sweet Potatoes:
- 2 large sweet potatoes
- 3 tablespoons olive oil (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Fresh thyme leaves (for garnish)
For Dipping:
- 1/2 cup Greek yogurt
- 1 tablespoon honey (for drizzling)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time, and about 1 hour of baking time. You’ll spend about 45-60 minutes baking the sweet potatoes, plus an additional 20-25 minutes for baking the smashed rounds. Total time: approximately 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
First, preheat your oven to 425°F (220°C). While it’s heating, wash the sweet potatoes thoroughly and pierce them several times with a fork. This helps steam escape as they bake. Place your sweet potatoes on a baking sheet and pop them in the oven to bake for about 45-60 minutes or until they feel tender. You can test them with a fork—if it goes in easily, they’re ready!
2. Prepare to Smash:
Once your sweet potatoes are baked, take them out of the oven and let them cool for a few minutes so you don’t burn your hands. While they are cooling, reduce your oven temperature to 400°F (200°C). After a few minutes, peel the sweet potatoes and slice them into rounds about 1 inch thick.
3. Smash and Season:
Arrange the sweet potato rounds on a baking sheet lined with parchment paper. Now comes the fun part: using a potato masher or the bottom of a glass, gently smash each round until it’s flattened, but don’t go too far—they should still hold together! Next, brush each smashed potato with olive oil, and sprinkle with salt, black pepper, garlic powder, and paprika to add great flavor.
4. Bake Until Crispy:
Now it’s time to bake them again! Place the baking sheet back in the oven and let the sweet potatoes bake for another 20-25 minutes, or until the edges are crispy and golden brown. While that’s happening, mix the Greek yogurt with a pinch of salt in a small bowl for a yummy dipping sauce.
5. Serve and Enjoy:
Once the sweet potatoes are crispy, take them out of the oven and let them cool slightly. Serve warm, garnished with fresh thyme leaves, and enjoy alongside your Greek yogurt for dipping. For an extra touch, drizzle honey over the sweet potatoes right before serving. Dive in and enjoy your delicious crispy smashed sweet potatoes!
Can I Use Other Types of Potatoes?
Absolutely! While sweet potatoes are delicious in this recipe, you can use regular potatoes like Yukon Gold or Russets if you prefer. Just note that cooking times may vary slightly, so keep an eye on them when baking.
How to Store Leftover Smashed Sweet Potatoes
Leftover smashed sweet potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through, or use the microwave, stirring occasionally to heat evenly.
Can I Make This Recipe Vegan?
Yes! To make this dish vegan, simply substitute the Greek yogurt with a dairy-free yogurt alternative, like coconut or almond yogurt. You can also drizzle with maple syrup instead of honey for a sweet touch.
How Do I Achieve Extra Crispy Edges?
For extra crispy edges, make sure to use enough olive oil when brushing the sweet potatoes, and don’t overcrowd the baking sheet. Give them some space so hot air can circulate around each round while baking!
