Crispy smashed sweet potatoes are crunchy, sweet, savory and absolutely delicious.
Today I’m sharing a sneak peek recipe from my new book, Everyday Dinners. This dish delivers texture and bold flavor, and works perfectly as a side, snack or even a simple dinner.
The book launches soon, and I can’t wait for you to get your copy. It’s built for busy cooks who want approachable, flavorful meals without dinner burnout. Most recipes come together in about 30 minutes and follow a quick 10-minute prep strategy that makes weeknight cooking manageable.
If you preorder Everyday Dinners you’ll receive the book when it launches and a bonus cookbook offered at no extra cost. Signed copies are available in limited quantities through Penguin Bookshop—a great option for a gift.
Along with dinner recipes, I included a handful of versatile side dishes that complement many meals without being over the top. These smashed sweet potatoes are exactly that kind of side—simple but memorable.
I’m a long-time fan of crispy smashed potatoes and make them all the time. Turning that technique into sweet potatoes felt like a no-brainer. Sweet potatoes behave a bit differently than regular potatoes, so there are a few adjustments, but the result is worth it.
What I love about this version is the balance of textures and flavors: sweet roasted flesh with crisped edges, a hit of heat from chili garlic sauce, tangy crumbled feta and bright herbs. It’s sweet, spicy and creamy all at once.
To make them, cut each sweet potato into thirds (or quarters for very large tubers). Par-boil the pieces until just tender, then place them on a baking sheet and smash gently with the bottom of a glass or your hand, keeping each piece mostly intact. Season generously, roast until the edges are crisp and finish with toppings.
These take a little more time than some 30-minute dinners, but you can do the par-boil and prep ahead. Store the par-boiled pieces in the fridge and finish them off in 20–25 minutes when you’re ready to serve—perfect alongside whatever’s cooking on the stove.
These will likely become a new favorite—sweet, crunchy, and packed with flavor.
Look at those edges—so good.
Crispy Smashed Sweet Potatoes
Smashed Chili Sweet Potatoes
Ingredients
- 2 to 3 pounds sweet potatoes
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- 1 tablespoon chili garlic sauce
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped fresh herbs (cilantro, parsley, or similar)
Instructions
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Cut the sweet potatoes into thirds (or quarters for very large ones). Leave the skin on if you prefer.
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Preheat the oven to 450°F (230°C).
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Place the pieces in a large pot, cover with cold water and bring to a boil. Simmer until just barely fork-tender, about 10–15 minutes. Drain and let cool slightly.
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Brush a baking sheet with 1 1/2 tablespoons of olive oil. Arrange the potatoes on the sheet and smash each piece gently with the bottom of a glass or your hand, keeping them mostly whole.
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Drizzle the remaining oil over the potatoes and sprinkle with salt, pepper, chili powder and garlic powder.
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Roast for about 25 minutes, or until the edges are golden and crisp.
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Remove from the oven, drizzle with chili garlic sauce, then top with crumbled feta and fresh herbs. Serve immediately.
Notes
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Look at those edges. OMG.