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Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Look for firm, unblemished sweet potatoes. If you can’t get them, regular potatoes work but will change the flavor slightly. I love orange-fleshed sweet potatoes for their natural sweetness.
Olive Oil: This adds flavor and helps achieve that crispy texture. If you’re avoiding oil or need a substitute, you could use avocado oil or even omit it if you’re steaming the potatoes and want to keep it light.
Garlic Powder: A great way to add flavor without the fuss of fresh garlic. If you like fresh garlic, you can use minced garlic instead—just a clove or two should do! It’s more potent, so use it sparingly.
Thyme: Using fresh thyme leaves adds a wonderful herbal note. If you don’t have fresh, dried thyme works in a pinch. I often use rosemary for a different taste, too!
Greek Yogurt/Sour Cream: This creamy dip balances the sweetness of the potatoes. You can use plain yogurt or a vegan alternative like cashew cream if you want to keep it dairy-free.
How Do You Smash Sweet Potatoes Perfectly?
Smashed sweet potatoes should be crispy on the outside yet fluffy inside. Here’s how to get there:
- After boiling, let the sweet potatoes cool a bit; this helps when smashing. You want them soft but not falling apart!
- Use the bottom of a glass or a potato masher to gently press down on each potato. Don’t go overboard—just a gentle smash is needed.
- Drizzle the olive oil evenly across the tops to ensure every part gets crispy. Use enough oil but avoid drowning them to keep a nice texture.
Remember to flip them halfway during baking for even crispiness. Enjoy the process and the delicious results!
How to Make Crispy Smashed Sweet Potatoes?
Ingredients You’ll Need:
For the Sweet Potatoes:
- 2 large sweet potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika (or smoked paprika)
- Salt and pepper, to taste
- Fresh thyme leaves (for garnish)
For the Dipping Sauce:
- 1/2 cup Greek yogurt or sour cream
- Honey (optional drizzle for serving)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time plus 30 to 40 minutes of cooking time. You’ll be boiling, smashing, and baking your sweet potatoes to crispy perfection. The good news is that while they bake, you can whip up a tasty dipping sauce to enjoy with them!
Step-by-Step Instructions:
1. Prepping the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). Then, wash and scrub the sweet potatoes really well under running water. Place them in a pot of boiling water and cook for about 15-20 minutes. They’re ready when they’re tender enough to poke with a fork, but don’t worry if they aren’t falling apart just yet!
2. Cooling and Peeling:
Once the sweet potatoes are cooked, drain the water and let them cool for a bit. If you like, you can peel off the skins now—this is optional as the skins are also tasty!
3. Smashing and Seasoning:
On a baking sheet lined with parchment paper, arrange the sweet potatoes. Now for the fun part! Take a fork or the bottom of a glass and gently press down on each sweet potato until they’re smashed but still holding together. Drizzle the olive oil over them, then sprinkle garlic powder, paprika, salt, and pepper to season them nicely.
4. Baking to Crispy Perfection:
Pop the baking sheet in the oven and bake for about 25-30 minutes, flipping the sweet potatoes halfway through. Keep an eye on them; you’re aiming for crispy and golden brown edges!
5. Making the Dipping Sauce:
While your sweet potatoes are baking, grab a small bowl and mix together the Greek yogurt or sour cream with a pinch of salt. If you want, you can also add a dash of garlic powder for a little extra flavor!
6. Serving Up:
When the sweet potatoes are crispy and ready, take them out of the oven. Garnish them with fresh thyme leaves for a pop of color and flavor. Serve them warm with your creamy dipping sauce on the side, and if you like a sweet touch, drizzle a little honey on top. Enjoy your tasty treat!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! You can use regular potatoes, Yukon golds, or even red potatoes. Just keep in mind that the cooking time may vary slightly, so make sure to check for tenderness with a fork.
How to Store Leftover Smashed Sweet Potatoes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 375°F (190°C) for about 10-15 minutes until heated through, or microwave them if you’re short on time!
What Can I Use Instead of Greek Yogurt or Sour Cream?
If you’re looking for a dairy-free option, try using cashew cream or coconut yogurt. For a lower-fat alternative, plain yogurt works well, or even a homemade tahini sauce can be a delicious twist!
Can I Prep the Sweet Potatoes Ahead of Time?
Yes! You can boil and smash the sweet potatoes a day in advance. Just store them in the fridge and drizzle with olive oil and season just before baking to ensure they stay crispy.
