Crispy Smashed Sweet Potatoes

By Yasmin Fahr

Published March 1, 2024

Crispy Smashed Sweet Potatoes
Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4(671)
Comments
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With charred skin and crispy bits, this irresistible side dish embodies the beloved dichotomy of smashed potatoes or tostones — soft inside and crunchy outside — but with the natural sweetness of the sweet potato. The key is to cut the sweet potatoes at just the right thickness — about ½ inch — so they can spread out when smashed. The optional step of sprinkling a thin layer of cheese on top before the final broil gives each piece a slight salty finish, with additional texture: Any bits that fall onto the pan become crisp and frico-like. A tangy, lime-mustard-yogurt dip or drizzle would also be welcomed.

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Ingredients

Yield:4 servings
  • 2pounds sweet potatoes (about 2 large or 3 medium), unpeeled, cut crosswise into ½-inch-thick rounds
  • 3tablespoons olive oil
  • Salt
  • 1teaspoon ground cumin
  • 1teaspoon dried oregano
  • 1teaspoon smoked paprika
  • Grated Parmesan (optional)
  • 1lime, halved
  • 1 or 2sprigs cilantro or parsley leaves and tender stems, gently torn or chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

294 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 4 grams protein; 595 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees and set a rack 6 inches from the broiler. On a sheet pan, toss the sweet potato rounds with 2 tablespoons of olive oil. Season with salt and the spices, tossing to coat well. Bake in the center of the oven until the largest piece is easily pierced with a fork, about 25 minutes.

  2. Step 2

    Remove from the oven and turn on the broiler. Use the bottom of a measuring cup to gently press the rounds to smash them. (It’s OK if some fall apart.)

  3. Step 3

    Drizzle with the remaining 1 tablespoon oil, then broil until the tops darken and char in spots, 2 to 3 minutes, depending on the strength of your broiler. Use a spatula to flip them, sprinkle with Parmesan, if using, and cook until the other side also darkens in spots and the cheese melts, about 1 minute more.

  4. Step 4

    Squeeze half a lime over everything and finish with a sprinkle of herbs and more grated cheese, if desired. Serve with the remaining lime half cut into wedges.

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Ratings

4 out of 5
671 user ratings
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Comments

Mike Murphy

Ditch the sheet pan and drag out the cast iron skillet. I grow sweet potatoes and cook them a lot. I had these for lunch, but I hot fried them until blackened in butter and smushed them with a juice glass. Killer. Salt and pepper......

Name

I wish I had peeled the sweet potatoes. The skins were really tough.

sheri

This might work better to crisp in a skillet

Jake

We almost skipped the lime, but what a surprisingly delicious contrast! We might try finishing in the air fryer instead of the broiler next time for extra crispiness.

BaM

Made these and they were a bit mushy. Will definitely take Mike's advice and sear them off in a cast iron pan next time. The flavours were very nice.

Renee

These were good. Definitely need to cut the potatoes very thin. I cut mine thinner than the recipe, and the still were not crispy. Bummer. I initially thought the combination of the ingredients were odd (lime and cilantro) with a sweet potato, but it worked. Somehow the lime brought out more sweetness from the potatoes. I love sweet potatoes, and I will definitely make this again, but I will tweek the recipe until I am able to get nice crispy potatoes as I do not fry anything.

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