Jump to Recipe·Leave a Review

Share this recipe!

Okay, this is the only way I want to eat sweet potatoes for the rest of time.

I’ve made plenty of crispy smashed potatoes. Fingerline potatoes. Yukon golds. Baby purple. But I always thought, sweet potatoes? They’re too big! Will they get mushy? How do I smash them?

Well the answers are: 1) yes, you do need to cut them into smaller chunks (ie cut each potato in fourths) 2) no, they don’t get mushy 3) you will need to parboil them first until just barely tender, then smash, then roast until crispy. It sounds slightly involved but trust me, it’s really not.

These potatoes end up perfectly tender, crispy on the outside and loaded with flavor from the fresh herbs, zesty spices and salty feta. Then, the key ingredient! Chili. Onion. Crunch. If you follow me on instagram you know I am obsessed with this stuff. Chili onion crunch is a condiment from Trader Joe’s that is a combination of olive oil, crunchy onions, dried garlic and chili flakes and it adds the PERFECT amount of spicy, crunchy, heat to nearly everything. I love it on avocado toast and roasted vegetables. If you don’t have a Trader Joe’s nearby you could substitute chili garlic sauce, sriracha or your favorite hot sauce, it just won’t be QUITE as amazing and chili onion crunch. 😉

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Smashed Sweet Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Erica
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 1x
Print Recipe

Description

Crispy, tender, spicy, salty and herb-y these smashed sweet potatoes make the absolute perfect side dish to any meal.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 3 tablespoons olive oil
  • ½ teaspoon each salt and freshly cracked black pepper
  • ½ teaspoon each garlic powder and smoked paprika
  • 1 tablespoons chili onion crunch
  • 2 oz crumbled feta cheese
  • 4 scallions, sliced

Instructions

1. Bring a pot of water to a boil. Slice potatoes into 4 or 5 chunks, about 1.5 inches thick. Place potatoes in boiling water and cook until just barely tender, about 10-15 minutes.

2. Preheat oven to 450. Drizzle 1.5 tablespoons olive oil onto baking sheet and spread evenly. (use a silicone baking mat if you have one!) Remove potatoes from water, place on baking sheet and let cool slightly. Using the palm of your hand or the bottom of a drinking glass smash the potato, taking care to keep it mostly intact.

3. Drizzle potatoes with remaining 1.5 tablespoons oil, the salt, pepper, garlic powder and smoked paprika. Get in there with your hands to rub the olive oil and spices evenly into the potatoes. Roast for 20 minutes. Switch your oven to broil and cook another 3 minutes, to get that ultra crispy texture.

4. Remove potatoes from oven and add scallions, feta and as much chili onion crunch (or hot sauce/chili garlic sauce) as you desire! Serve immediately.

Notes

*If you don’t have access to a Trader Joe’s where you can pick up Chili Onion Crunch, you can use chili garlic sauce or your favorite hot sauce

**I left the peel on my potatoes (more fiber!) but you can peel if you desire.

***This recipe is very versatile, you can absolutely use whichever spices or fresh herbs you have on hand.

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 178
  • Sugar: 4g
  • Sodium: 187mg
  • Fat: 10g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 5mg

Share this recipe!