The crispiest ranch smashed sweet potatoes — tender inside, golden and crunchy at the edges. These smashed sweet potatoes are tossed with ranch seasoning, roasted until crisp, and served with ranch dressing for dipping. A dream for ranch lovers.
If you love ranch, this side dish is for you.
These are my classic smashed sweet potato bites, coated in ranch seasoning and roasted until the edges are super crisp (just look at those crunchy bits). I serve them with extra ranch on the side for dunking — because you can never have too much!
I originally shared a chili garlic version of smashed sweet potatoes in Everyday Dinners, and while sweet potatoes take a bit more care than small red or gold potatoes, the sweet-and-savory result is irresistible.
My cousin Lacy has been raving about roasting sweet potatoes with ranch seasoning, so I adapted my smashed sweet potato method into a ranch edition. For convenience I often use a pre-made ranch shaker seasoning — Trader Joe’s or a Hidden Valley-style shaker works great — and I make sure to coat as much of each potato piece as possible so every bite has that savory ranch flavor.
The trick to perfect smashed sweet potatoes is cutting thicker rounds — about an inch or more. For medium sweet potatoes that usually gives three pieces each. Parboil the pieces until just fork-tender, let them cool slightly, then smash them gently with the bottom of a glass or your palm so they stay mostly intact. Finish them with a coating of ranch seasoning and a little oil so they crisp up beautifully in the oven.
Yes, they take a bit more work, but these are the most requested potato side in our house. They’re a favorite for celebrations and weeknight dinners alike.
These potatoes are made for dipping. Ketchup will work, but creamy sauces are even better. I love them with pesto, melted cheese, or my homemade ranch dressing — the combination of ranch seasoning on the potatoes and a creamy ranch dip is a real flavor hit. Serve them alongside mains or as part of a spread — they pair well with almost anything.
These are a versatile, crowd-pleasing side that’s easy to scale for a small family or entertaining.
Smashed Ranch Sweet Potatoes
Crispy Ranch Smashed Sweet Potatoes
Ingredients
- 2 to 3 pounds sweet potatoes
- 3 tablespoons olive oil
- 1 tablespoon ranch seasoning
- 2 tablespoons chopped chives
- ranch dressing, for serving
Instructions
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Cut each sweet potato into thirds (or into 4–5 pieces if very large). You can leave the skin on or peel them, based on preference.
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Preheat the oven to 450°F (230°C).
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Place the potato pieces in a large pot, cover with cold water, and bring to a boil. Cook until just fork-tender, about 10–15 minutes. Drain and let cool slightly so they’re easier to handle.
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Brush a baking sheet with 1½ tablespoons of olive oil. Arrange the potatoes on the sheet and gently smash each piece with the bottom of a glass or your palm, keeping them mostly intact. Sprinkle generously with ranch seasoning and optionally spray or drizzle a bit more oil so the tops brown well.
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Roast for about 25 minutes, or until the potatoes are golden and crispy at the edges. Remove from the oven, top with chopped chives, and serve with ranch dressing. If you like, finish with a sprinkle of Parmesan.
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The golden, crispy edges are the best part!