I roast these smashed sweet potatoes when I want a side that makes people grin. The edges turn crisp and the centers stay soft and creamy. I use a sheet pan and a sturdy mug for the smash. No fancy gear. Just a little patience and a hot oven. We start with small sweet potatoes so they cook fast and smash clean. I brush them with garlic and oil. The smell slips through the kitchen and everyone drifts in to grab a taste. I pretend not to notice and I steal one too. They make an easy win for weeknights and they dress up for holidays without stress. This fits my favorite sweet potato recipes list. It also plays nice with baked sweet potato recipes and roasted sweet potatoes. Use it for sweet potato side dishes. Try the air fryer sweet potatoes path if your oven is full. It stays in the healthy sweet potato recipes lane and you can riff into mashed sweet potatoes with the leftovers.
Table of Contents
- 1) Key Takeaways
- 2) Easy Smashed Sweet Potatoes Recipe
- 3) Ingredients for Smashed Sweet Potatoes
- 4) How to Make Smashed Sweet Potatoes
- 5) Tips for Making Smashed Sweet Potatoes
- 6) Making Smashed Sweet Potatoes Ahead of Time
- 7) Storing Leftover Smashed Sweet Potatoes
- 8) Try these side dishes next
- 9) Smashed Sweet Potatoes
- 10) Nutrition
1) Key Takeaways
I roast small sweet potatoes until tender then I press them flat and roast again. Crisp edges form. Soft centers stay. The method feels simple yet it wins on busy nights.
This side shines with garlic thyme and a light brush of oil. The heat does the work. A sturdy glass handles the smash. No special tools. The sheet pan keeps cleanup easy.
I serve them with chicken or salmon or a big salad. Kids pick the crunchy bits first. Adults do the same. The batch scales well so holidays never feel rushed for me.
2) Easy Smashed Sweet Potatoes Recipe
At Cook Daily Recipe I lean on sweet potato recipes for weeknights and for gatherings. Sweet potato recipes save me when time runs short and people still want something cozy. I keep this method close. I start with even sized tubers. I scrub and dry them well so the skins crisp.
I bake the potatoes until the flesh yields to a fork. I wait a few minutes. Then I press each one. The sizzle sounds friendly. The edges crack a little. That crack gives crunch later. Garlic and thyme add warmth. A touch of smoked paprika adds depth without heat.
Linda tests this at home. Friends taste and nod. The recipe lives on our site at https://www.cookdailyrecipes.com and it helps new cooks get a win. Short keyword sheet pan fits here since the pan does the heavy lift. Longtail phrase easy smashed sweet potatoes suits this step by step flow.
3) Ingredients for Smashed Sweet Potatoes
Sweet potatoes I pick small ones so they cook fast and smash clean. The skin crisps well. This helps with recipes with sweet potato because texture sells the bite.
Olive oil I use a light brush before and after the smash. The oil carries flavor and helps the edges brown on the hot pan.
Garlic I mince it fine so it does not burn. It sticks to the warm surface and perfumes the kitchen in a good way.
Thyme I use dried for speed or fresh when I have it. The taste feels woodsy and clean. It pairs well with the sweet flesh.
Kosher salt and black pepper I season twice. A light hand before the second roast. A final pinch right before serving.
Smoked paprika I add a little for color and depth. It makes the crisp bits shine without stealing the show.
Maple or honey I drizzle a touch on hot potatoes. The steam lifts a mellow scent. The glaze sets fast and tastes balanced.
Parmesan and parsley I shave cheese for a savory lift and I scatter herbs for a fresh finish. Both are optional yet welcome.
4) How to Make Smashed Sweet Potatoes
Step 1 Heat the oven to four hundred twenty five F. Line a large sheet pan with parchment. This keeps the potatoes from sticking and helps even browning.
Step 2 Arrange scrubbed potatoes on the pan. Pierce each a few times. Bake until a knife meets light resistance then slips through. Rest for five minutes on the pan.
Step 3 Mix oil garlic thyme salt pepper and smoked paprika. The mix should look glossy and fragrant. Set it near the pan so brushing feels quick.
Step 4 Use a sturdy glass to press each potato to about half an inch thick. Brush with the garlic oil. Roast again until the edges turn deep golden.
Step 5 Flip. Brush again. Roast to crisp. For extra crunch broil for one or two minutes. Watch close. Finish with maple and a shower of parmesan.
5) Tips for Making Smashed Sweet Potatoes
I choose even sizes so the bake time matches. I give the potatoes space on the pan so steam can escape. Crowding softens the edges and slows browning.
I warm the oil mix before brushing. Warm fat spreads better on hot surfaces. Little moves like that create big flavor. Short keyword garlic thyme fits this tip well.
For an air fryer batch I smash then cook at four hundred F until crisp. I turn once. Longtail phrase crispy sweet potato side fits here since the texture carries the dish.
6) Making Smashed Sweet Potatoes Ahead of Time
I bake the potatoes in the morning. I cool and chill them on the pan. At dinner I smash brush and roast to finish. The second bake restores the crisp bite.
For parties I hold the first bake for one day. I store in a covered container with paper towels to wick a bit of moisture. The smash still works well the next day.
This plan helps with recipes for sweet potatoes when the oven stays busy. Longtail phrase oven roasted sweet potato halves fits if you split large ones before the press.
7) Storing Leftover Smashed Sweet Potatoes
I chill leftovers in a shallow container. I keep them no more than four days. Reheat on a hot pan so the edges find their crunch again.
I mash leftover pieces with a splash of stock for breakfast cakes. A skillet gives a crisp shell. That trick saves food and makes a fast meal for me.
These hold a place in sweet recipes with potatoes when I plan lunches. I pack a lemon wedge and herbs. A quick squeeze wakes the flavors right up.
8) Try these side dishes next
9) Smashed Sweet Potatoes
Crispy Smashed Sweet Potatoes sweet potato recipes
Ingredients
- 2 pounds small sweet potatoes scrubbed
- 2 tablespoons olive oil plus more for brushing
- 1 tablespoon melted butter optional
- 2 cloves garlic minced
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or 1 teaspoon fresh leaves
- 1 tablespoon maple syrup or honey optional
- 2 tablespoons grated parmesan optional
- Chopped parsley for serving optional
Instructions
- Heat oven to 425 F. Line a large sheet pan with parchment.
- Place whole sweet potatoes on the pan. Prick each a few times. Bake 25 to 30 minutes until a knife slides in with light resistance. Cool 5 minutes.
- Mix olive oil butter garlic salt pepper paprika and thyme in a small bowl.
- Use a sturdy mug or glass to press each potato until about 1/2 inch thick.
- Brush tops with the oil mixture. Roast 12 to 15 minutes until edges brown. Flip brush again and roast 8 to 10 minutes more until crisp.
- For extra crunch broil 1 to 2 minutes. Watch close.
- Drizzle with maple or honey and dust with parmesan if using. Finish with parsley and more salt to taste. Serve hot.
10) Nutrition
A medium serving lands near one hundred eighty five calories. Fat stays near seven grams. Protein holds near three grams. Fiber sits close to four grams. Sodium depends on salt use.
For lighter plates I skip the cheese and I brush less oil. For more energy I add a spoon of nut butter on hot potatoes. The scent turns warm and rich.
Sweet potato recipes meet many goals for me. The carbs feel steady. The vitamins stay high. The flavor keeps me happy and full without heavy sauces.
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