Crispy Smashed Sweet Potatoes are the perfect side dish for your fall and winter meals, and are so simple to make. After cooking the sweet potatoes until tender, smash them on a sheet pan with melted butter and spices, then bake until a crispy crust forms on the edges. They're the perfect combination of sweet and savory, and are fast enough to make for any weeknight dinner!
Most of us only eat sweet potatoes in a couple of ways: as sweet potato fries or baked into a dessert-like Sweet Potato Casserole for Thanksgiving. These smashed potatoes are a fun, savory twist that can also stand in for mashed or roasted potatoes with any meal. Pair them with Ribeye Steak, Honey Baked Ham, or Roasted Chicken for a delicious veggie side dish your family will beg for!
Why You'll Love These Smashed Sweet Potatoes
- Not too sweet. This simple sweet potato dish mellows out the natural sweetness of these roots by pairing them with melted butter, spices, and Parmesan cheese. They're a great alternative to the sugary dishes most of us grew up with and are healthy enough to make any night of the week!
- Amazing texture. The double-cooking method ensures that the sweet potatoes are tender and fluffy on the inside with a crispy, savory crust on the outside. I love that crunch!
- Easy to prep ahead of time. Once the sweet potatoes are cooked until tender, they can be tucked away in the fridge, then smashed the next day. This makes this sweet potato recipe ideal for a holiday or special occasion.
Ingredient Notes
To make these delicious Smashed Sweet Potatoes, you will need the following ingredients (full measurements in recipe card below):
- sweet potatoes - choose large sweet potatoes and cut them into quarters.
- butter - for extra flavor and to help develop a nice crust. Feel free to use a flavored herb butter, if you prefer.
- seasonings - season the melted butter with paprika, Italian seasoning, garlic powder, sea salt, and ground black pepper.
- Parmesan cheese - to sprinkle over the warm potatoes right after baking.
- thyme - feel free to garnish with other fresh herbs such as parsley, rosemary, or sage.
You will also need measuring spoons, a large pot or instant pot, a strainer, a small bowl, and a pastry brush.
How to Make the Best Smashed Sweet Potatoes
First, precook the sweet potatoes.
You can cook the sweet potatoes either on the stove or in the instant pot.
- To cook on the stove: Place quartered sweet potatoes in a large pot of salted water. The potatoes should be covered in water by about one inch. Bring to a boil over high heat, then turn the heat down to low, cover, and simmer until the sweet potatoes are tender, about 18-20 minutes.
- To cook in the instant pot: Add sweet potatoes in the instant pot and cover with water (about 3-4 cups). Add a little bit of salt and stir well to dissolve. Seal the lid and set the steam release knob to the sealed position. Cook the potatoes on Manual pressure for 8 minutes until tender. Once the time is up, quick release pressure or wait until all of the steam has released and the valve has dropped.
Then, smash and bake.
- Prep (if needed). If you precooked the sweet potatoes in the instant pot, drain them in a colander and place them potatoes evenly spaced apart on a large baking sheet. If you precooked in the oven then skip this step.
- Make seasoning blend. In a small mixing bowl, stir together melted butter, paprika, Italian seasoning, garlic powder, salt, and pepper until smooth.
- Smash. Use a fork to gently flatten the cooked sweet potato chunks into approximately ½-inch thick discs directly on the baking sheet. Brush the seasoning mixture evenly over each potato disc.
- Bake. Bake in a 400F preheated oven until golden brown and crispy, about 25-30 minutes. You can also broil on high for another 5 minutes to get the sweet potatoes extra crispy.
- Serve. Sprinkle with parmesan cheese and some chopped thyme, and serve.
Recipe Variations
- Precook the potatoes. If you want to make this side dish for a special occasion, simplify your prep. Cook them the day before, then chill them in the fridge until you're ready to smash.
- Change the flavor profile. This recipe uses garlic powder, paprika, and Italian seasoning, which pairs well with many main dishes. Feel free to change the seasonings to suit your preferences. Make them spicy with a little cumin and chili powder, toss them with yellow curry powder, or drizzle them with maple syrup, brown sugar, and cinnamon for a sweet side.
- Use normal potatoes. This method works with any variety of potatoes, including traditional Russets, red potatoes, baby potatoes, and more. Just adjust the cooking time to avoid overcooking the potatoes, then smash and season like normal.
- Serve with sauces or dips. These crispy sweet potato rounds can be served with different sauces and garnishes like baked potatoes! Try serving them with sour cream and green onions, honey mustard, basil pesto, chimichurri, and more.
How to Serve
These Smashed Sweet Potatoes are delicious served on its own as an appy with a dipping sauce on the side, or served as a side dish with some of my favorite entrees including:
- Roast Stuffed Chicken
- Garlic Butter Steak Bites
- Creamy Garlic Salmon
- Easy Slow Cooker Turkey Breast
- Cream Cheese Pasta
Recipe Tips and Tricks
- Don't over or undercook. If you don't cook the sweet potatoes long enough, they won't smash, and if you overcook them, they lose their texture. You want to cook them until they are fork tender: still sturdy enough to hold together but tender enough to smash.
- Peel or don't. The skin of the sweet potato will add extra texture and keep things nice and crispy, but they can also be peeled if you prefer.
- Try different tools. I like to use a fork to crush the sweet potato pieces, but you can also use a potato masher, the bottom of a glass jar, or any other tool that works for you.
- Skip the parchment paper. Although I usually line my sheet pans with parchment paper before roasting, try brushing the pan with olive oil or melted butter instead. You'll get a nice, golden crust where the potato meets the pan.
Storing and Freezing Instructions
How to Store
Place any leftover smashed sweet potatoes in an airtight container in the fridge for 3-4 days.
How to Reheat
To crisp up the outside, place the leftovers in the air fryer or oven at 400 F and bake for 5-7 minutes or until heated through.
How to Freeze
Freeze any leftovers on a sheet pan, then transfer them to a freezer-safe container and store for 2-3 months.
FAQ
Yes! You just need the sweet potatoes to be tender enough to smash, but you can do that the day before and store them in the fridge until you need them. Since the sweet potatoes will not be hot anymore, you may need to bake for an extra minute or two.
Yes, but you will lose some of the crispy texture after freezing, thawing, and reheating. One option is to reheat your smashed potatoes in the air fryer, which will crisp up the outside as much as possible.
They can go either way, but I prefer to make them savory! Pairing sweet potatoes with savory spices and Parmesan cheese mellows the sweetness and brings out their full flavor. They're the perfect balance of sweet and savory.
More Sweet Potato Recipes
- Baked Sweet Potato Wedges
- Sweet Potato Fritters
- Sweet Potato Tater Tots
- Baked Sweet Potato
- Herb Roasted Sweet Potatoes
- Savory Mashed Sweet Potatoes
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Recipe
Smashed Sweet Potatoes
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Crispy Smashed Sweet Potatoes are the perfect side dish for your fall and winter meals, and are so simple to make. After cooking the sweet potatoes until tender, smash them on a sheet pan with melted butter and spices, then bake until a crispy crust forms on the edges. They're the perfect combination of sweet and savory, and are fast enough to make for any weeknight dinner!
Ingredients
- 4 medium sweet potatoes, quartered
- 2 tablespoons butter, melted
- ½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 tablespoons parmesan cheese, grated
- fresh thyme, chopped
Instructions
Pre-cook the sweet potatoes:
You can cook the sweet potatoes on the stove or in the instant pot.
- To cook on the stove: Place quartered sweet potatoes in a large pot of salted water. The potatoes should be covered in water by about one inch. Bring to a boil over high heat, then turn the heat down to low, cover, and simmer until the sweet potatoes are tender, about 18-20 minutes.
- To cook in the instant pot: Add sweet potatoes in the instant pot and cover with water (about 3-4 cups). Add a little bit of salt and stir well to dissolve. Seal the lid and set the steam release knob to the sealed position. Cook the potatoes on Manual pressure for 8 minutes until tender. Once the time is up, quick release pressure or wait until all of the steam has released and the valve has dropped.
Bake the sweet potatoes:
- Preheat oven to 400F.
- Drain the sweet potatoes in a colander and place them potatoes evenly spaced apart on a large baking sheet. Use a fork to gently flatten the sweet potato chunks into approximately ½-inch thick discs.
- In a small mixing bowl, stir together melted butter, paprika, Italian seasoning, garlic powder, salt, pepper until smooth. Brush the seasoning mixture evenly over each potato disc.
- Bake until golden brown and crispy, about 25-30 minutes. You can also broil on high for another 5 minutes to get the sweet potatoes extra crispy.
- Sprinkle with parmesan cheese and some chopped thyme, and serve.
Notes
How to store: Place any leftover smashed sweet potatoes in an airtight container in the fridge for 3-4 days.
How to reheat: To crisp up the outside, place the leftovers in the air fryer or oven at 400 F and bake for 5-7 minutes or until heated through.
How to freeze: Freeze any leftovers on a sheet pan, then transfer them to a freezer-safe container and store for 2-3 months.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
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