Smashed Sweet Potatoes
Easy smashed sweet potatoes are the perfect crispy finger-food side dish or appetizer for every entree--pork, steak, chicken, burgers, and seafood. Each bite is soft and savory in the center with a crispy outside. I serve with a quick homemade lemon-garlic dip you can make in under a minute. It's a crowd-favorite alternative to french fries, so switch it up with this fun dish.
Ingredients
- 2 1/2 lbs sweet potatoes, 3 medium/large*
- 3 Tbsp extra virgin olive oil
- 1 tsp fine sea salt
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp ground cumin
Creamy Lemon Garlic Dipping Sauce
- 3/4 cup plain Greek yogurt or sour cream, non-fat, or any fat content
- 1 small garlic clove, finely grated
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/2 to 1 tsp hot sauce such as Tabasco, Crystal or Franks, optional
Instructions
- Prep the sweet potatoes - Preheat oven to 425°F. Line a large baking sheet with parchment paper. You can peel the sweet potatoes, but I prefer to leave the skins on. Slice into 3/4-inch rounds.*
- Season - In a large bowl, combine the olive oil and seasonings and stir to combine. Add the sweet potato rounds and toss to evenly coat.
- Roast - Arrange the rounds in a single layer on the baking sheet with a little space between them. Roast for 25-30 minutes, or until fork-tender but not falling apart. Do not overcook.
- Smash - Remove from the oven. Using the bottom of a measuring cup or spatula, gently press each round until it spreads slightly and cracks at the edges. Do not flatten them too much, or they will fall apart.
- Broil - Brush lightly with extra virgin olive oil to help them crisp up, then broil for 2 to 3 minutes, watching closely, until the tops and edges are browned and the sweet potatoes are lightly caramelized.
- Make the Dipping Sauce - While the sweet potatoes roast, whisk together the dipping sauce ingredients and hot sauce if using, and serve with the warm smashed sweet potatoes.
Notes
*Buy Thinner Sweet Potatoes that are longer and slimmer, which hold together better, and are easier to handle with the dipping sauce. The smaller rounds crisp up better at the edges than wide sweet potatoes, which tend to release more moisture.
*Best slice thickness: about 3/4 inch for even cooking and the perfect balance of crispy edges and creamy center. If they are cut too thick, the centers can stay too dense. If they are cut too thin, they can fall apart when smashed.
Storage and Reheating:
- To refrigerate - cool within 2 hours of baking, then store in an airtight container in the fridge for up to 4 days. Store the dip in the fridge covered for up to 4 days.
- To freeze - once cool (within 2 hours), store in an airtight, freezer-safe container or zip top bag in the freezer for up to 3 months. Thaw in the fridge overnight.
- To reheat - air fry at 350°F for 5-10 minutes or bake in a 350°F oven for 10 minutes or until heated through (165°F). They reheat well so you can easily make them ahead.
Nutrition Facts
Smashed Sweet Potatoes
Amount per Serving
Calories
243
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.002
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
1
mg
0
%
Sodium
607
mg
26
%
Potassium
690
mg
20
%
Carbohydrates
40
g
13
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
6
g
12
%
Vitamin A
26981
IU
540
%
Vitamin C
5
mg
6
%
Calcium
88
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
