These smashed sweet potatoes are the perfect side dish! They are an elevated take on sweet potato fries, but they are quick and easy to make. This recipe takes only 30 minutes. Great for pairing with steak, chicken, a meatless option, or fish. This recipe takes advantage of the natural sweetness of sweet potatoes, transforming them into a textural masterpiece with a creamy interior and a satisfyingly crisp exterior!

Smashed sweet potatoes.

Why You’ll Love This Recipe

  • This recipe requires minimal prep and cooking time, making it perfect for busy weeknights.
  • Smashed sweet potatoes can be dressed up or down depending on your taste.
  • They pair well with a variety of proteins and can be customized with different herbs and spices.
  • Sweet potatoes are packed with vitamins, minerals, and fiber.
  • This recipe is different enough from regular sweet potatoes to feel fun and unique!
  • Kids love them.
  • This recipe is gluten free, nut free, paleo friendly, meat free, and can be easily made dairy free and vegan.
  • Replace the butter with ghee for a Whole30 side dish option.
  • Check out these Air Fryer Sweet Potato Fries for another healthy side dish!

Ingredients & Substitutes

These are the main ingredients and substitutions for these smashed sweet potatoes. Scroll down to the recipe card for the full ingredients list and instructions.

Use large sweet potatoes. Wash and dry them before cutting into ½ inch rounds. I like to leave the skin on for some extra crunch and texture.

Melted butter adds a delicious buttery flavor and moisture. Feel free to use vegan butter or ghee. Olive oil can also be used.

Season with sea salt and pepper.

Chopped herbs add a pop of color and freshness. I love cilantro, basil, thyme, and rosemary. Feel free to use your favorites.

Lastly, top the sweet potatoes with fresh roasted garlic if desired.

Ingredients for smashed sweet potatoes.

Taste & Texture

The exterior of these smashed sweet potatoes gets wonderfully crispy in the oven, forming a perfect contrast to the soft, fluffy interior.

The natural sweetness of the potatoes is enhanced by roasting, which also brings out their rich, earthy flavors.

A touch of salt, pepper, and your favorite herbs elevates the taste.

How to Make

Step 1

First, boil the sweet potato rounds for 10 minutes to soften them.  Drain and pat dry.

Boiled potato rounds.

Step 2

Preheat the oven to 425 degrees Fahrenheit.  Lightly brush a rimmed baking pan with melted butter.

Step 3

Place each sweet potato round on the pan.  Use the bottom of a glass jar or mug to smash each sweet potato.

Smashed orange veggies.
Round orange veggies.

Step 4

In a small bowl, combine the remaining melted butter, sea salt, black pepper, and chopped herbs.  Stir to combine.

Herbed butter in bowl.

Step 5

Brush this herb butter over the tops of each potato round.

Buttery sweet potato rounds.
Buttery soft sweet potatoes.

Step 6

Bake for 15 to 20 minutes, or until the potatoes have reached your desired level of crispiness.

Step 7

Lastly, remove from the oven.  If desired, garnish the smashed sweet potatoes with roasted garlic and more herb butter.

Baked crispy sweet potato rounds.

Expert Tips for Success

Follow these tips and tricks to make the best smashed sweet potatoes.

For even cooking, cut your sweet potatoes into slices of similar thickness.

Par-boiling the sweet potatoes before smashing shortens the roasting time and helps achieve a creamier center.

Don’t be shy with the seasonings! Garlic powder, paprika, and fresh herbs like rosemary or thyme add a wonderful depth of flavor.

Broil the smashed potatoes for a few minutes at the end to achieve that delicious crispy texture.

Flavor Variations & Add-Ins

The beauty of smashed sweet potatoes lies in their adaptability. Here are some ideas to inspire you:

Add crumbled bacon, feta cheese, and a sprinkle of red pepper flakes for a smoky and salty twist.

Fresh herbs like cilantro, chives, or parsley add a vibrant pop of flavor.

For a touch of heat, incorporate chili flakes or a drizzle of sriracha.

For a sweet option, replace the salt and pepper with cinnamon and nutmeg. Omit the herbs and garlic.

Crispy round veggies.

How to Serve & Store

Smashed sweet potatoes are a perfect side dish for roasted chicken, grilled fish, or a vegetarian main course.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Reheat them gently in the oven or air fryer until warmed through.

Frequently Asked Questions (FAQs)

Can I use pre-cut sweet potatoes?

Pre-cut sweet potatoes can be used, but they may cook slightly faster. Keep an eye on them during roasting to avoid overcooking.

Do I have to peel the sweet potatoes?

Peeling is optional. The skin is perfectly edible and adds additional nutrients.

Can I make this recipe vegan?

Absolutely! Simply use olive oil instead of butter and omit any cheese or dairy-based add-ins.

Roasted garlic with sweet potatoes.

Equipment Needed

USA Pan 3 Piece Cookie Sheet Set: These rimmed baking pans are great for making smashed sweet potatoes.

Check out all of my kitchen favorites!

You May Also Enjoy

If you make this smashed sweet potato recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Side Dishes.

Smashed sweet potatoes.
At a Glance:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Get the Recipe: Smashed Sweet Potatoes

Savory and crispy on the outside, melt-in-your-mouth tender on the inside, these smashed sweet potatoes are a delicious side dish! Simply boil sweet potatoes until tender, smash them flat, and bake until golden brown and crispy. Enjoy the natural sweetness and satisfying texture!
5 from 1 vote
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Ingredients

4 servings
  • 3 large sweet potatoes, sliced into ½ inch rounds
  • ¼ cup melted butter
  • 1 tsp sea salt
  • 1 tsp black pepper
  • chopped herbs
  • roasted garlic, to garnish

Instructions 

  • First, boil the sweet potato rounds for 10 minutes to soften them. Drain and pat dry.
  • Preheat the oven to 425 degrees Fahrenheit. Lightly brush a rimmed baking pan with melted butter.
  • Place each sweet potato round on the pan. Use the bottom of a glass jar or mug to smash each sweet potato.
  • In a small bowl, combine the remaining melted butter, sea salt, black pepper, and chopped herbs. Stir to combine.
  • Brush this herb butter over the tops of each potato round.
  • Bake for 15 to 20 minutes, or until the potatoes have reached your desired level of crispiness.
  • Finally, remove from the oven. If desired, garnish with roasted garlic and more herb butter.

Notes

  • Choose large sweet potatoes that are long.
  • Wash and dry the potatoes before boiling.
  • Cut the sweet potatoes into equal sized, ½ inch slices.
  • Use a rimmed baking pan to prevent spillage.
  • For extra crispy potatoes, broil for 2 to 3 minutes at the end of the baking time.
  • Store leftovers in the fridge for up to 4 days.
Calories: 196kcal, Carbohydrates: 34g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 766mg, Potassium: 581mg, Fiber: 5g, Sugar: 7g, Vitamin A: 24404IU, Vitamin C: 4mg, Calcium: 57mg, Iron: 1mg
Author: Addison LaBonte
Course: Side Dish
Cuisine: American

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