These crispy smashed sweet potatoes are a fun twist on a classic side dish! With a crispy outside and soft inside, they’re sure to be a hit at any meal.
Honestly, I can’t resist making these whenever I want something tasty and easy. Just smash, season, and bake—yum! Pair them with your favorite dip, and you’re all set!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! I like using medium-sized sweet potatoes because they cook evenly. If you’re in a pinch, yams can be a good substitute, but they have a different texture and sweetness.
Olive Oil: This adds flavor and helps get that crispy texture. You can swap it with avocado oil for a higher smoke point or even coconut oil for a hint of sweetness, though it will change the flavor profile a bit.
Smoked Paprika: This gives a nice depth of flavor. If you don’t have smoked paprika, regular paprika or even chili powder can work, but they’ll offer a different taste experience.
Fresh Thyme: I love fresh thyme for its fragrance, but dried thyme works fine too—just use about a third of the amount since it’s more concentrated. You could substitute with other herbs like rosemary or oregano if you prefer.
How Do I Get My Sweet Potatoes Crispy?
A key step for crispy smashed sweet potatoes is proper smashing and baking. First, make sure your sweet potatoes are fork-tender; this ensures they smash well without falling apart. When smashing, aim for even thickness (about 1/2 inch) for consistent crispiness.
- Preheat your oven thoroughly before baking. This helps to develop a nice crust.
- Use enough olive oil to coat the potatoes, as this contributes to the crispiness.
- Flipping halfway through baking allows both sides to crisp up nicely.
- Keep an eye on them towards the end; you want them golden brown but not burnt.
How to Make Crispy Smashed Sweet Potatoes
Ingredients You’ll Need:
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
For the Dipping Sauce:
- 1/2 cup Greek yogurt (for dipping)
- Honey (for drizzling)
How Much Time Will You Need?
This tasty recipe will take about 10 minutes to prep and roughly 50 minutes in total with cooking and baking. You’ll spend some time boiling and smashing the sweet potatoes, then baking them until they’re crispy. Trust me, the wait will be worth it!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This way, it’ll be nice and hot when your sweet potatoes are ready to bake, ensuring they get crispy!
2. Boil the Sweet Potatoes:
Wash and scrub your sweet potatoes to get rid of any dirt. Then, place them in a pot filled with boiling water. Cook them for about 15-20 minutes until they are fork-tender. Just be careful not to overcook them, as you want them to keep their shape.
3. Smash the Sweet Potatoes:
Once the sweet potatoes are tender, drain them and let them cool a little. After a couple of minutes, when they’re cool enough to handle, take a fork or the bottom of a glass and gently press down on each sweet potato to smash them to about 1/2 inch thick. It’s like giving them a little hug!
4. Prepare for Baking:
Grab a baking sheet and line it with parchment paper. Place your smashed sweet potatoes on the sheet, giving them a bit of space to crisp up nicely.
5. Season the Sweet Potatoes:
Now it’s time to make them flavorful! Drizzle the olive oil over the smashed sweet potatoes. Sprinkle on the salt, black pepper, smoked paprika, and thyme. Gently toss everything together to make sure each piece is coated evenly. Yum!
6. Bake Until Crispy:
Pop the baking sheet into your preheated oven and bake them for 25-30 minutes. Be sure to flip them halfway through to get both sides crispy and golden brown. You’ll love the aroma wafting through your kitchen!
7. Make the Dipping Sauce:
While your sweet potatoes are baking, you can whip up the dipping sauce. In a small bowl, mix the Greek yogurt with a pinch of salt. Feel free to add any extra herbs or spices you like for extra flavor!
8. Serve and Enjoy:
When your sweet potatoes are out of the oven, let them cool for a few minutes. Serve them warm, drizzled with a little honey, alongside your yogurt dip. They’re crispy, tasty, and perfect for sharing—or not! Enjoy!
Can I Use Other Types of Potatoes?
Absolutely! While sweet potatoes give a unique flavor and sweetness, you can substitute with Yukon gold or red potatoes. Just keep in mind that the texture and taste will differ slightly. Adjust the cooking time if necessary, as some potatoes may require less time to become fork-tender.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sweet potatoes and smash them earlier in the day. Store them covered in the refrigerator until you’re ready to bake. Just add a little extra oil and seasonings before baking for the best crispiness!
What Can I Use Instead of Greek Yogurt?
If you don’t have Greek yogurt, sour cream or a plant-based yogurt can work well as a substitute. You can also mix plain yogurt with a bit of lemon juice to add some tang, or try a creamy avocado dip for a dairy-free option.
