Crispy Smashed Sweet Potatoes (Print Version)
# Ingredients:
→ Smashed Sweet Potatoes
01 -
600g sweet potato
02 -
2 1/2 tablespoons olive oil
03 -
2 tablespoons cornstarch
04 -
1/2 teaspoon garlic powder
05 -
1 teaspoon sriracha
06 -
1/2 teaspoon freshly cracked black pepper
07 -
1/2 - 1 teaspoon flaked sea salt, to taste
08 -
1 teaspoon honey
→ Garlic Yogurt Sauce
09 -
90g thick Greek-style yogurt (1/4 cup)
10 -
Salt and pepper, to taste
11 -
1/2 teaspoon garlic powder or 1 clove finely chopped garlic (to taste)
# Instructions:
01 -
Peel and cut the sweet potato into 3cm thick slices. Boil with a pinch of salt until easily pierced with a knife, about 5-8 minutes.
02 -
While the potatoes are cooking, combine olive oil, cornstarch, garlic powder, sriracha, black pepper, and sea salt to create the coating mixture. Omit the honey for now.
03 -
Drain the boiled sweet potatoes and place them in a single layer on a baking tray.
04 -
Place a small square of baking paper on top of a sweet potato slice. Use a glass or container to gently smash the slice to a thickness just under 1cm. Repeat with the remaining slices.
05 -
Brush the coating mixture over the smashed sweet potatoes. Flip them and brush the other side as well.
06 -
Cook the sweet potatoes in an oven or air fryer at 180°C for 30-40 minutes or until crispy and golden brown. Flip the potatoes midway through cooking for even crispiness.
07 -
While the sweet potatoes cook, mix the Greek-style yogurt with salt, pepper, and garlic powder or finely chopped garlic, to taste, for a simple dipping sauce.
08 -
Near the end of cooking, drizzle honey over the crispy sweet potatoes and cook for a few more minutes until sticky.
09 -
Remove the sweet potatoes from the oven or air fryer, season with salt and pepper, and plate them. Serve immediately with the garlic yogurt dipping sauce.