Crispy Smashed Sweet Potatoes

This crispy smashed sweet potato recipe transforms ordinary sweet potatoes into an irresistible side dish with a perfect contrast of textures and flavors. The crunchy exterior gives way to a soft, sweet interior while the simple garlic yogurt dip adds a cool, creamy counterpoint.

I created this recipe when looking for a more exciting alternative to regular roasted sweet potatoes. My family now requests these crispy delights weekly, especially my youngest who calls them "potato cookies" because of their crispy edges.

Ingredients

• Sweet potatoes: Selected for their natural sweetness and creamy texture when cooked. Look for firm potatoes with smooth skin
• Cornstarch: Creates that perfectly crispy exterior. Be sure to use cornstarch not cornmeal for best results
• Olive oil: Helps achieve golden brown caramelization. Use a good quality extra virgin for better flavor
• Garlic powder: Provides savory depth without the risk of burning that fresh garlic has
• Sriracha: Adds a subtle heat that balances the sweetness. Adjust quantity to your preferred spice level
• Honey: Brushed on near the end creates an irresistible sticky glaze. Raw honey works especially well
• Greek yogurt: Forms the base of the cooling dip. Choose a thick variety for the best consistency

Step-by-Step Instructions

Prepare the sweet potatoes:

Peel sweet potatoes and cut into 3cm thick slices. This specific thickness ensures they'll cook through while maintaining structure for smashing. Boil them with a pinch of salt for 5-8 minutes until just tender when pierced with a knife. You want them soft enough to smash but not falling apart.

Create the coating mixture:

While potatoes boil, whisk together olive oil, cornstarch, garlic powder, sriracha, and black pepper. This mixture is crucial as the cornstarch creates the crispy exterior while the spices infuse flavor. Make sure to combine thoroughly until no cornstarch lumps remain.

Smash technique:

After draining the potatoes, arrange them in a single layer on a baking tray. Place a small square of baking paper over each slice before gently pressing down with a flat bottomed glass. Apply even pressure until they're just under 1cm thick. The ideal thickness allows for crispy edges while maintaining a tender center.

Apply the coating:

Carefully brush the cornstarch and oil mixture over each smashed potato. Ensure complete coverage for maximum crispiness then flip and repeat on the other side. The coating should be thin but thorough.

Bake to perfection:

Cook in a preheated oven or air fryer at 180°C for 30-40 minutes, flipping halfway through. Watch for golden brown edges and a visibly crispy exterior. The exact time depends on your appliance so start checking at the 25 minute mark.

Create the dipping sauce:

Mix greek yogurt with salt, pepper and garlic powder or fresh minced garlic. Let the sauce sit while potatoes cook to allow flavors to meld. The creaminess wonderfully complements the crispy potatoes.

Finish with honey:

During the final few minutes of cooking, drizzle honey over the potatoes and return to the oven. This creates a delectable sticky glaze that caramelizes slightly. Watch carefully as honey can burn quickly.

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The sriracha in this recipe was a happy accident. I once ran out of my usual spices and added a squirt of sriracha from the fridge. That splash of heat balances the sweet potatoes so perfectly that it became a permanent addition to the recipe.

Make Ahead Options

These crispy potatoes can be partially prepared in advance. Boil and smash the sweet potatoes up to a day ahead, then store covered in the refrigerator. When ready to serve, continue with the coating and baking steps. The final result will be just as crispy and delicious as if made all at once.

Flavor Variations

Experiment with different flavor profiles by adjusting the seasonings. For an herbaceous version, add chopped rosemary and thyme to the oil mixture. Craving something more exotic? Try curry powder and a squeeze of lime. For a dessert like treat, increase the honey and sprinkle with cinnamon sugar during the last few minutes of baking.

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Serving Suggestions

These crispy sweet potatoes pair beautifully with grilled proteins like chicken or fish. For a complete vegetarian meal, serve alongside a fresh salad with tangy vinaigrette. They also make an impressive appetizer for gatherings simply place them on a serving platter with the garlic yogurt dip in the center and watch them disappear.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a hot oven or air fryer for 5-7 minutes until crispy again. Avoid microwaving as this will make them soggy. The garlic yogurt dip can be refrigerated separately for up to 2 days.

Frequently Asked Questions

→ How do I get the sweet potatoes crispy?

Ensure that you coat the potatoes with the cornstarch and olive oil mixture evenly. Proper flipping during baking or air frying will also help achieve crispness.

→ Can I use a different dipping sauce?

Yes, you can try other sauces like a spicy mayo, hummus, or even a tangy ranch dressing to complement the sweet potatoes.

→ What type of sweet potatoes should I use?

Any variety of sweet potatoes will work well, but be sure to choose firm, fresh ones without blemishes for the best results.

→ Can I make these in advance?

Yes, you can parboil and smash the sweet potatoes ahead of time, but it’s best to bake or air-fry them just before serving for maximum crispness.

→ Is the garlic yogurt sauce essential?

No, it’s optional but highly recommended as it adds a creamy, tangy contrast to the sweet and savory potatoes.