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Crispy Smashed Sweet Potatoes

These crispy smashed sweet potatoes are a delightful side dish or snack, combining a crispy exterior with the sweet, earthy flavor of sweet potatoes. Perfectly satisfying and easy to make!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the sweet potatoes
  • 600 g Sweet potato Choose firm, smooth sweet potatoes.
  • 2.5 tbsp Olive oil
  • 2 tbsp Cornstarch Essential for crispy texture.
  • 0.5 tsp Garlic powder Adjust based on personal preference.
  • 1 tsp Sriracha For a bit of heat.
  • 0.5 tsp Freshly cracked black pepper
  • 0.5-1 tsp Flaked sea salt Add to taste.
  • 1 tsp Honey For drizzling at the end.
  • 90 g Thick Greek style yogurt Use as a dipping sauce.

Method
 

Preparation
  1. Peel and cut the sweet potato into 3cm thick slices.
  2. Boil them in water with a pinch of salt until they’re easily pierced with a knife, about 5-8 minutes.
Mixing
  1. Combine cornstarch, olive oil, garlic powder, Sriracha, black pepper, and some salt in a bowl.
Smashing and Baking
  1. Drain the boiled potatoes and lay them out in a single layer on a baking tray.
  2. Place a small square of baking paper on each slice and smash them until they are just under 1cm thick.
  3. Brush the cornflour and oil mixture over the sweet potatoes, flip them, and repeat on the other side.
  4. Bake in the oven or air fryer at 180°C for 30-40 minutes until crispy and golden brown, flipping halfway through.
Final Touch
  1. While the potatoes are cooking, season the yogurt with salt, pepper, and optionally garlic powder or finely chopped garlic.
  2. Drizzle honey over the sweet potatoes just a few minutes before they’re done and let them caramelize.
Serving
  1. Remove from the oven/air fryer, season again with salt and pepper, and serve immediately with the garlic yogurt dipping sauce.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the oven for best results. Don't skip the cornstarch for crispy texture.