Smashed Sweet Potatoes

These smashed sweet potatoes turn bland root veggies into a mouthwatering side with amazing texture contrast. They've got super crunchy outsides with soft, sugary insides, and the simple garlicky yogurt sauce adds a nice cool creaminess to each bite.

I came up with this when I got bored of plain roasted sweet potatoes. Now my family asks for these crunchy treats every week, especially my little one who calls them "sweet crunchies" because of their crispy edges.

What You'll Need

• Sweet potatoes: They bring natural sweetness and get super creamy when cooked. Go for ones that feel heavy and have unblemished skin
• Cornstarch: This magic powder makes the outside super crispy. Don't swap it for cornmeal or you'll get different results
• Olive oil: Helps everything turn golden and caramelize. Splurge on a nice one for better taste
• Garlic powder: Adds flavor depth without burning like fresh garlic might
• Sriracha: Brings a touch of heat that works against the sweetness. Add more or less depending on what you like
• Honey: Painted on toward the end for an amazing sticky finish. Unfiltered honey works wonders here
• Greek yogurt: Makes a cool, tangy dip base. Pick a thick, creamy one for best results

How To Make Them

Get your potatoes ready:

Remove the skin and slice sweet potatoes into chunks about 3cm thick. This size lets them cook through while staying sturdy enough for smashing. Cook them in salted water for 5-8 minutes until they're soft but still holding together. You need them just tender enough to flatten without falling apart.

Mix your flavor coating:

As the potatoes cook, stir olive oil, cornstarch, garlic powder, sriracha, and black pepper together. This combo is key because the cornstarch delivers that amazing crunch while the seasonings pack in flavor. Stir until everything's smooth with no lumps.

Flatten them out:

Drain your potatoes and lay them out on a baking sheet. Put a small piece of parchment over each one, then gently push down using a flat-bottomed glass. Apply steady pressure until they're about 1cm thick. This thickness gives you crispy edges with a soft middle.

Cover with coating:

Brush the cornstarch mixture all over each smashed potato. Make sure you don't miss any spots for maximum crispiness, then flip and do the other side. Keep the layer thin but complete.

Cook until crispy:

Bake in your oven or air fryer at 180°C for 30-40 minutes, turning them over halfway. Look for golden edges and a visibly crunchy outside. Start checking after 25 minutes as cooking times can vary.

Whip up the dip:

Combine greek yogurt with salt, pepper and garlic powder or fresh minced garlic. Let it sit while the potatoes cook so the flavors can blend together. Its coolness works perfectly with the hot crispy potatoes.

Add sweet drizzle:

In the last few minutes of cooking, drizzle honey over the potatoes and put them back to finish. This creates a tasty sticky layer that browns slightly. Keep an eye on them since honey burns fast.

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Adding sriracha wasn't planned at all. One day I couldn't find my usual spices and grabbed the sriracha bottle from my fridge door. That little kick of heat works so well with the sweet potatoes that I never went back to my old way of making them.

Prep In Advance

You can get a head start on these crunchy treats. Boil and flatten the sweet potatoes up to 24 hours early, then keep them covered in your fridge. When you're ready to eat, just add the coating and bake them. They'll come out just as crispy and delicious as if you'd done everything at once.

Try Different Tastes

Play around with different seasonings to change things up. Toss in fresh rosemary and thyme for an herb-lovers version. Want something more adventurous? Add some curry powder and a squeeze of lime juice. For a sweeter treat, use more honey and dust with cinnamon sugar right before they finish baking.

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What To Serve With Them

These crunchy sweet potatoes go really well with any grilled meat or fish. For a meatless meal, serve them with a bright, tangy salad. They're also crowd-pleasers at parties just put them on a big plate with the garlic yogurt dip in the middle and watch how fast they vanish.

Keeping Leftovers

Any extras can go in a sealed container in your fridge for up to 3 days. To get them crispy again, pop them in a hot oven or air fryer for 5-7 minutes. Don't use the microwave or they'll turn soggy. You can keep the garlic yogurt dip in the fridge separately for a couple of days.

Frequently Asked Questions

→ What’s the secret to crispy sweet potatoes?

Make sure the olive oil and cornstarch coat them all over. Flip them halfway when cooking so everything crisps evenly.

→ Can I choose a different sauce for dipping?

Absolutely! Swap the yogurt dip for ranch, spicy mayo, or even hummus to switch up the flavors.

→ Which sweet potato variety works best?

Any kind works, but go for ones that are firm, fresh, and blemish-free for the best outcome.

→ Is it possible to prep this early?

Yep, you can boil and smash them ahead of time. Just bake or air-fry right before eating so they stay crispy.

→ Do I really need the garlic yogurt sauce?

Nope, it’s optional! But it pairs perfectly, giving a cool, tangy taste alongside the sweet potatoes.