Crispy Smashed Sweet Potatoes

By Yasmin Fahr

Published February 29, 2024

  • Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4(781)
Comments
Read comments

With charred skin and crispy bits, this irresistible side dish embodies the beloved dichotomy of smashed potatoes or tostones — soft inside and crunchy outside — but with the natural sweetness of the sweet potato. The key is to cut the sweet potatoes at just the right thickness — about ½ inch — so they can spread out when smashed. The optional step of sprinkling a thin layer of cheese on top before the final broil gives each piece a slight salty finish, with additional texture: Any bits that fall onto the pan become crisp and frico-like. A tangy, lime-mustard-yogurt dip or drizzle would also be welcomed.

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Ingredients

Yield:4 servings

  • 2 pounds sweet potatoes (about 2 large or 3 medium), unpeeled, cut crosswise into ½-inch-thick rounds

  • 3 tablespoons olive oil

  • Salt

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon smoked paprika

  • Grated Parmesan (optional)

  • 1 lime, halved

  • 1 or 2 sprigs cilantro or parsley leaves and tender stems, gently torn or chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

48 grams carbs; 294 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 8 grams fiber; 595 milligrams sodium; 4 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees and set a rack 6 inches from the broiler. On a sheet pan, toss the sweet potato rounds with 2 tablespoons of olive oil. Season with salt and the spices, tossing to coat well. Bake in the center of the oven until the largest piece is easily pierced with a fork, about 25 minutes.

  2. Step 2

    Remove from the oven and turn on the broiler. Use the bottom of a measuring cup to gently press the rounds to smash them. (It’s OK if some fall apart.)

  3. Step 3

    Drizzle with the remaining 1 tablespoon oil, then broil until the tops darken and char in spots, 2 to 3 minutes, depending on the strength of your broiler. Use a spatula to flip them, sprinkle with Parmesan, if using, and cook until the other side also darkens in spots and the cheese melts, about 1 minute more.

  4. Step 4

    Squeeze half a lime over everything and finish with a sprinkle of herbs and more grated cheese, if desired. Serve with the remaining lime half cut into wedges.

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Ratings

4 out of 5
781 user ratings
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Comments

Mike Murphy

Ditch the sheet pan and drag out the cast iron skillet. I grow sweet potatoes and cook them a lot. I had these for lunch, but I hot fried them until blackened in butter and smushed them with a juice glass. Killer. Salt and pepper......

Name

I wish I had peeled the sweet potatoes. The skins were really tough.

sheri

This might work better to crisp in a skillet

DK Chicago

Delicious but def not crispy

Kathryn

If you cut them then soak them in salted water for a couple of minutes then dry before tossing in the oil they will crisp up better.

Jamara Fry

SOOOO good. Amazing combo of flavors... I couldn't imagine the lime and parmesean but believe me.... it's special! We let it crisp a little more than most would but I love that caramelized edge a broiled sweet potato gets. This is a GREAT substitute for a french fry craving.... and wildly flavorful. What a wonderful surprise this recipe was!

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