These crispy smashed sweet potatoes are a fun twist on a classic side dish! They’re golden, crunchy on the outside, and soft on the inside, making them perfect for any meal.
Honestly, smashing them is the best part! I like to sprinkle a little salt and pepper before baking them until they’re perfectly crispy. They disappear fast in my house! 😄
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Look for firm, smooth-skinned potatoes. If sweet potatoes are hard to find, you can use regular potatoes, but they’ll give a different flavor and texture.
Olive Oil: This adds richness and helps achieve that crispy edge. If you’re out of olive oil, avocado oil or canola oil are good alternatives that work just as well.
Smoked Paprika: It gives a lovely smoky flavor that enhances the dish. If you don’t have smoked paprika, you can use regular paprika or even a bit of chili powder for some heat.
Greek Yogurt: It’s creamy and tangy, great for dipping! You can swap it for regular yogurt or sour cream. For a dairy-free version, look for coconut yogurt.
Honey: Adds a touch of sweetness! Maple syrup is a good alternative if you’re looking for something vegan.
How Do I Get My Sweet Potatoes Crispy?
The key to that crispy texture lies in how you prepare the sweet potatoes. First, boiling them makes them tender, and then smashing them creates those delightful crispy edges when baked. Here’s how to nail it:
- After boiling, be sure to let them cool slightly, so they’re easier to handle.
- Don’t be afraid to really smash them down; about 1/2 inch thick is perfect for crispiness.
- Spread them out on the baking sheet with a bit of space between each potato to ensure they bake evenly.
- Drizzle generously with olive oil—but make sure to flip them halfway through for even heat distribution.
- Finally, if you want extra crunch, you can broil them for the last few minutes, but keep an eye on them to avoid burning!
Crispy Smashed Sweet Potatoes
Ingredients You’ll Need:
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- Fresh thyme leaves (for garnish)
For the Dipping Sauce:
- 1 cup Greek yogurt
- 1 tablespoon honey (for drizzling)
How Much Time Will You Need?
This recipe takes about 35-45 minutes in total. You’ll spend about 15-20 minutes boiling the sweet potatoes and a little more time preparing and baking them. Once everything is ready, you can enjoy your delicious crispy smashed sweet potatoes!
Step-by-Step Instructions:
1. Prep the Oven and Potatoes:
Start by preheating your oven to 425°F (220°C). While the oven heats up, wash and scrub the sweet potatoes well to remove any dirt. Place them in a large pot, cover the sweet potatoes with water, and bring it to a boil. You’ll want to boil the sweet potatoes until they are fork-tender, which should take about 15-20 minutes.
2. Smash and Season the Sweet Potatoes:
Once the sweet potatoes are done boiling, drain them and let them cool slightly. After they’ve cooled enough to handle, gently smash each sweet potato with the bottom of a glass or a flat spatula until they are about ½ inch thick. Next, line a baking sheet with parchment paper and arrange the smashed sweet potatoes in a single layer on it. Drizzle the sweet potatoes with olive oil and sprinkle with salt, black pepper, and smoked paprika if you’re using it.
3. Bake and Prepare the Dipping Sauce:
Place the baking sheet in your preheated oven and bake the sweet potatoes for 20-25 minutes, or until they are crispy and golden brown around the edges. While the sweet potatoes bake, mix a pinch of salt into the Greek yogurt to make a simple dipping sauce, and set it aside.
4. Finish and Serve:
When the sweet potatoes are done baking, take them out of the oven and let them cool slightly for a few minutes. Drizzle some honey over the top and garnish with fresh thyme leaves for a lovely touch. Serve these crispy smashed sweet potatoes warm with the yogurt dip on the side. Enjoy your tasty creation!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Absolutely! You can substitute regular potatoes for sweet potatoes, but keep in mind that the cooking time may vary slightly. Check for doneness by making sure they are fork-tender before smashing them.
Can I Make This Recipe in Advance?
Yes, you can prepare the sweet potatoes ahead of time! Boil and smash them, then store in the fridge for up to 24 hours before baking. When ready to bake, just drizzle with oil and seasonings, then pop them in the oven as directed.
How Do I Store Leftover Smashed Sweet Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them back on a baking sheet and warm in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy again.
What Can I Substitute for Greek Yogurt in the Dipping Sauce?
If you don’t have Greek yogurt, you can use sour cream or a dairy-free yogurt alternative. Just mix in a pinch of salt as you would with the Greek yogurt, and you’re good to go!
