Crispy Smashed Sweet Potatoes
Enjoy these flavorful and crispy smashed sweet potatoes that are fluffy inside and crunchy outside, making them a delightful side dish for any meal.
Ingredients
Main Ingredients
- 2 large sweet potatoes Look for firm sweet potatoes without blemishes.
- 2 tablespoons olive oil For drizzling on smashed potatoes.
- to taste Salt Use according to preference.
- to taste Pepper Use according to preference.
Optional Spices
- as desired garlic powder For added flavor.
- as desired paprika For added flavor.
- as desired your favorite spices Feel free to switch up as per taste.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash the sweet potatoes thoroughly to remove any dirt. Peeling is optional.
- Cut the sweet potatoes into rounds or cubes and boil them in a pot of water for about 15-20 minutes until tender.
- Drain the sweet potatoes and let them cool slightly. Then, gently smash them into flat rounds using a potato masher or the back of a fork.
Cooking
- Lay the smashed sweet potatoes on a parchment-lined baking sheet. Drizzle olive oil over the tops and season with salt, pepper, and any additional spices.
- Roast in the preheated oven for 20-25 minutes or until golden brown and crispy on the edges.
- Remove from the oven, let cool for a minute, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or on a baking sheet at 350°F (175°C) for about 10 minutes.