Description
Transform humble sweet potatoes into a crispy, caramelized delight with this simple smashed sweet potato recipe. Perfect as a side dish that’s both comforting and exciting, offering tender interiors and delightfully crunchy edges.
Ingredients
Scale
- 2 pounds sweet potatoes, scrubbed clean
- 2 tablespoons olive oil (or other cooking oil like avocado or melted coconut oil)
- 1 teaspoon sea salt, plus more for seasoning
- ½ teaspoon black pepper, freshly ground
- Optional seasonings: smoked paprika, garlic powder, onion powder, dried rosemary, chili powder, or a sprinkle of brown sugar
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. Place the scrubbed sweet potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
- 3. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender but not falling apart.
- 4. Drain the sweet potatoes and let them steam dry in the colander for a few minutes on the prepared baking sheet.
- 5. Gently press down on each sweet potato with the bottom of a sturdy glass or a potato masher to flatten them into discs about ½ inch thick.
- 6. Drizzle the olive oil evenly over the smashed sweet potatoes.
- 7. Season generously with sea salt and black pepper, and any optional seasonings.
- 8. Roast for 20-30 minutes, or until the edges are golden brown and crispy.
- 9. Remove from oven and serve.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes or in an air fryer for 5-8 minutes until crisp again.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A