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Golden baked sweet potato rounds on a platter with flaky salt, parsley, and creamy dip
Lucy

Crispy Smashed Sweet Potatoes

Crispy Smashed Sweet Potatoes deliver crackly edges, fluffy middles, and a sweet–savory punch in under an hour. Use the smash-and-roast technique for crisp perfection — perfect as a party snack or weeknight side dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 3 servings
Course: Appetizer, Side Dish
Cuisine: American, Street Food Inspired
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1⅓ lb small sweet potatoes (about 600 g)
  • 2½ tbsp olive oil
  • 2 tbsp cornstarch
  • ½–1 tsp garlic powder
  • 1 tsp sriracha (optional)
  • 1 tsp honey or maple syrup
  • ½–1 tsp sea salt, to taste
  • ½ tsp black pepper
  • ¼ cup thick Greek-style yogurt (for dip)
  • pinch of salt and pepper, for dip
  • ½ tsp garlic powder or 1 minced garlic clove (for dip)

Equipment

  • large pot for boiling sweet potatoes
  • baking sheet or air fryer basket
  • parchment paper
  • mixing bowl for coating mixture
  • basting brush
  • glass or flat utensil for smashing potatoes

Method
 

  1. Scrub sweet potatoes and boil in salted water for about 15 minutes, until just fork-tender. Drain well and let steam off for 3–5 minutes.
  2. Transfer to a parchment-lined baking sheet. Smash each potato to ½ inch thick using a glass bottom or flat utensil.
  3. Whisk olive oil, cornstarch, garlic powder, sriracha, honey, salt, and pepper. Lightly brush both sides of each potato with the mixture.
  4. Oven Method: Roast at 425°F (220°C) for 25–30 minutes, flipping at 15 minutes, until crispy and golden.
  5. OR Air Fryer Method: Air fry at 400°F (200°C) for 14–18 minutes, flipping halfway, until crackly crisp.
  6. Season to taste and serve with garlic yogurt dip if using. Enjoy hot and crispy.

Notes

Let sweet potatoes steam dry before smashing for ultimate crisp. A light cornstarch coating creates a shatter-thin crust. Try chili crisp or Greek yogurt dip to customize. Air fryer gives faster results; oven is great for bigger batches.