If you’re looking for a fun and tasty side dish, crispy smashed sweet potatoes are the way to go! They’re soft in the middle and perfectly crispy on the outside. Yum!
Feeling fancy? Just sprinkle some salt and a dash of your favorite herbs on top, and everyone will be asking for your secret recipe. Trust me, they won’t last long on the table!
Key Ingredients & Substitutions
Sweet Potatoes: Sweet potatoes are the star of this recipe! You can choose orange, white, or purple varieties. If you’re out, regular potatoes work too, but they won’t be as sweet and flavorful.
Olive Oil: Extra virgin olive oil gives a nice flavor, but feel free to use avocado oil or melted coconut oil if preferred. Both work well for roasting.
Garlic Powder: This adds a punch of flavor. If you have fresh garlic, you can use it instead; just finely chop 1-2 cloves and roast them lightly with the potatoes.
Paprika: If you’re looking for that smoky taste, regular paprika or smoked paprika works great. If you don’t have paprika, try using chili powder or a bit of cayenne pepper for heat!
Greek Yogurt: A healthy dip choice! You can swap it with sour cream or a dairy-free yogurt if needed. Feel free to add herbs or spices to jazz it up!
How Can I Make the Sweet Potatoes Extra Crispy?
Getting that crispy texture is all about the smashing and the right baking technique. After baking them until tender, smashing them helps create more edges that can crisp up nicely.
- Preheat the oven properly. Make sure it’s hot enough at both 425°F for baking and 400°F for crisping.
- Space out the smashed potatoes on the baking sheet. This allows for better air circulation and even cooking.
- Baking them long enough at the right temperature creates that lovely golden-brown crust.
Remember to keep an eye on them in the last few minutes to prevent burning. Trust me, crispy edges are the best part!
How to Make Crispy Smashed Sweet Potatoes
Ingredients You’ll Need:
For the Sweet Potatoes:
- 2 large sweet potatoes
- 3 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional for smokiness)
- Fresh thyme or other herbs for garnish
For the Dipping Sauce:
- 1/2 cup Greek yogurt
- Honey (for drizzling, optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and around 1 hour for baking. You’ll spend about 40-50 minutes baking the sweet potatoes initially, plus another 20-25 minutes to get them crispy. So, in total, you’re looking at about 1 hour and 15 minutes of deliciousness!
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). While the oven is warming up, wash and scrub your sweet potatoes well to remove any dirt. Using a fork, pierce each sweet potato several times to allow steam to escape while baking. Place them on a baking sheet and pop them in the oven to bake for about 40-50 minutes, or until they’re tender when you poke them with a knife.
2. Smash the Sweet Potatoes:
Once the sweet potatoes are baked, take them out of the oven and let them cool a bit. Reduce the oven temperature to 400°F (200°C). When they’re cool enough to handle, cut each sweet potato in half lengthwise. Now for the fun part—using the palm of your hand or a potato masher, gently smash each half until they’re flattened but still in one piece!
3. Season and Bake Again:
Drizzle the smashed sweet potatoes with olive oil, making sure they’re well coated. Sprinkle salt, black pepper, garlic powder, and paprika (if you want that smoky flavor) over the top. It’s time to return them to the oven! Bake for an additional 20-25 minutes, or until they become crispy and golden brown. Keep an eye on them to make sure they don’t burn!
4. Prepare the Yogurt Dipping Sauce:
While your sweet potatoes are getting crispy, mix the Greek yogurt with a pinch of salt in a small bowl. Add some fresh herbs if you wish—this dip will complement the sweet potatoes perfectly!
5. Serve and Enjoy!
When your sweet potatoes are out of the oven and beautifully crispy, serve them warm. Garnish with fresh thyme and, if you like, drizzle some honey on top for a touch of sweetness. Enjoy dipping them in your creamy yogurt sauce! Happy eating!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Yes, you can definitely use regular potatoes! However, keep in mind that the flavor and texture will be different. Russet or Yukon Gold potatoes work well for this recipe. Just make sure to adjust the baking time, as regular potatoes may take a little longer to become tender.
What If I Don’t Have Olive Oil?
No problem! You can substitute olive oil with another cooking oil like avocado oil or melted coconut oil. You can also use butter for a richer flavor, just be mindful of the higher smoke point when roasting at high temperatures.
How to Store Leftover Smashed Sweet Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them back in the oven at 350°F (175°C) for about 10-15 minutes to regain that crispy texture. You can also reheat them in the microwave if you’re in a hurry, but they won’t be as crispy!
Can I Make This Recipe Vegan?
Absolutely! You can easily make this recipe vegan by skipping the Greek yogurt and either using a plant-based yogurt or serving with a vegan dip, such as a tahini sauce or guacamole. Drizzling with maple syrup instead of honey works perfectly too!
