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Smashed Sweet Potatoes are seasoned to perfection, smashed and roasted for a savory-sweet side dish that can paired with any main course! Best of all, they're ready in under an hour.
Jump to:
- Best Sweet Potato Fries
- Smashed Sweet Potatoes Ingredients
- How to Make Smashed Sweet Potatoes
- Smashed Sweet Potatoes Variations
- How to Store Cooked Sweet Potatoes
- Smashed Sweet Potatoes Recipe Tips
- Baked Sweet Potato Fry Recipe FAQs
- What to Serve with Sweet Potatoes
- Best Sweet Potato Recipes
- Smashed Sweet Potatoes
- Reviews
Best Sweet Potato Fries
If you know me, you know I love sweet potatoes. When my family and I go out for lunch at a restaurant that serves sweet potato fries, you can bet I'll be ordering them with my meal!
But the best sweet potato fries I've ever had aren't really fries - they're these smashed sweet potatoes!
These garlic butter smashed sweet potatoes have a crispy outer edge while being soft and buttery on the inside, making them one of the best and easiest ways to eat sweet potato!
If you prefer your sweet potatoes a little more crisp and savory, my smashed sweet potato recipe will quickly become your new favorite! These savory sweet potatoes are a great alternative to a baked sweet potato or your usual sweet potato fries.
Smashed Sweet Potatoes Ingredients
- Sweet potatoes
- Olive oil
- Garlic butter
- Grated parmesan cheese
- Paprika
- Fresh parsley or thyme
- Salt
- Pepper
How to Make Smashed Sweet Potatoes
- Wash and carefully peel sweet potatoes and cut them into slices.
- Begin boiling water in a pot. Once boiling, add sweet potatoes and boil for 20 minutes or until fork tender.
- Preheat the oven to 425℉. While preheating, prepare a baking sheet with parchment paper sprayed with olive oil. Place sweet potatoes on the baking sheet.
- Smash sweet potatoes down, pressing gently. I did this using the bottom of a measuring cup.
- Spread smashed sweet potatoes with garlic butter, and top with grated parmesan cheese and paprika.
- Bake for 25 minutes or until golden brown and crispy.
- Serve immediately and enjoy!
Smashed Sweet Potatoes Variations
- Make them spicy: Get creative and add in some red pepper flakes, or extra paprika to give your sweet potatoes a kick!
- Make them sweet: Leave out the savory spices and top sweet potatoes with cinnamon, brown sugar, mini marshmallows, or maple syrup.
- Substitute the cheese: Instead of using parmesan cheese, sprinkle with fresh mozzarella cheese or Monterey jack.
- Swap out the fresh spices: You could use fresh thyme or rosemary.
How to Store Cooked Sweet Potatoes
Store any leftovers in an airtight container or ziplock bag in the fridge for up to 4-5 days. They may not be as crispy after being reheated, but they still taste delicious!
When you're ready to reheat your smashed sweet potatoes, preheat the oven 350℉ and reheat for about 15-20 minutes, or until warmed through. Or, you could also warm them up in a skillet on the stovetop with a little bit butter over medium heat until heated through.
Smashed Sweet Potatoes Recipe Tips
- Scrub the outsides: Since sweet potatoes are grown in the ground, they can be dirty on the outside. Carefully scrub the skin of your sweet potatoes using a damp paper towel or a potato scrubber to loosen up any dirt.
- Use a sharp knife: Sweet potatoes are a little harder to cut than normal potatoes, so make sure to use a sharp knife for easier results.
Baked Sweet Potato Fry Recipe FAQs
Sweet potatoes should be boiled for 20-40 minutes, depending on the size of your potato. Smaller ones will be done faster, large potatoes will take longer. Slicing the sweet potatoes helps them cook more quickly.
You can peel sweet potatoes before boiling, or leave the skin on if you don't mind the skin. I recommend peeling them for this smashed sweet potatoes recipe.
What to Serve with Sweet Potatoes
Best Sweet Potato Recipes
- Sweet Potato Casserole
- Maple Roasted Sweet Potatoes
- Instant Pot Sweet Potatoes
- Candied Yams
- Sweet Potato Risotto
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
Smashed Sweet Potatoes
Ingredients
- 2-3 large sweet potatoes
- spray olive oil
- 2 tablespoon garlic butter
- 2 tablespoon grated parmesan cheese
- 1 teaspoon paprika
- fresh parsley - or thyme
- salt - to taste
- pepper - to taste
Instructions
- Wash and carefully peel sweet potatoes and cut them into slices.2-3 large sweet potatoes
- Begin boiling water in a pot. Once boiling add in sweet potatoes. Boil for 20 minutes or until fork tender.
- Preheat the oven to 425℉. While preheating, prepare a baking sheet with parchment paper sprayed with olive oil. Place sweet potatoes on the baking sheet.spray olive oil
- Smash sweet potatoes down, pressing gently. I used the bottom of a heavy measuring cup for this.
- Spread smashed sweet potatoes with garlic butter, and top with grated parmesan cheese and paprika.2 tablespoon garlic butter,2 tablespoon grated parmesan cheese,1 teaspoon paprika,salt,pepper
- Bake for 25 minutes or until golden brown and crispy.
- Serve immediately and enjoy!fresh parsley
Notes
- Scrub the outsides: Since sweet potatoes are grown in the ground, they can be dirty on the outside. Carefully scrub the skin of your sweet potatoes using a damp paper towel or a potato scrubber to loosen up any dirt.
- Use a sharp knife: Sweet potatoes are a little harder to cut than normal potatoes, so make sure to use a sharp knife for easier results.
Rachael says
These look delicious and not too tricky! What is the sauce you are dipping them in? Thanks!
Em Beitel says
Hi Rachael! Thank you so much - they are quite easy to make and very tasty! The sauce we're dipping them in is our sweet potato sauce; it's a sour cream-based sauce. You can find it here: Sweet Potato Dipping Sauce. Enjoy!
Faith Zack says
Trying this out the day before Thanksgiving - my sweet potatos were already too mushy after just 15 minutes of boiling, recommend you keep checking on them. But, I just smooshed the mushy bits together on the baking sheet. I notice now in your photo that you used a piece of parchment under your measuring cup as you smashed - that would have helped as mine kept sticking to it. But what the heck, threw it all into the oven and they came out tasting delicious.
My plan is to re-heat them in the air fryer tomorrow. Hopefully that will re-crisp them nicely, unless you have another suggestion for reheating?
Isabel Laessig says
Very glad you enjoyed the recipe, Faith! Thank you for pointing out the parchment paper. Reheating them in the air fryer sounds like a great idea to me. You most likely won't have to reheat for very long. Thank you for your comment and review!