🎉 Introduction
Few side dishes manage to be crispy, creamy, spicy, and sweet all at once — but these Crispy Smashed Sweet Potatoes deliver it all in every single bite.
Roasted until golden and caramelized, each smashed sweet potato is crispy around the edges, soft and buttery inside, and coated in a luscious honey-sriracha glaze that makes them absolutely addictive. Paired with a cooling dollop of Greek yogurt, this dish hits every note — sweet, savory, tangy, and spicy — while looking stunning on the plate.
This recipe is perfect for when you want something that feels gourmet but is surprisingly easy to make. Serve them as a side dish, appetizer, or even a healthy snack — they’re always a hit, whether it’s a cozy dinner, a holiday gathering, or a weekend indulgence.
🧰 Equipment Needed
Before you begin, make sure you have these essentials ready:
- Large pot for boiling
- Baking sheet (rimmed)
- Parchment paper
- Measuring cups and spoons
- Potato masher or fork
- Mixing bowl
- Pastry brush (optional)
- Oven mitts
- Spatula
🛒 Ingredients
Here’s everything you’ll need to make Crispy Smashed Sweet Potatoes that are golden, flavorful, and addictive:
Main Ingredients
- 600 g sweet potatoes (about 2 medium)
- 2 ½ tablespoons olive oil
- 2 tablespoons cornstarch
- 1 teaspoon powdered garlic
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon sea salt, flaked
- Salt and pepper, to taste
For the Honey-Sriracha Glaze
- 1 teaspoon honey
- 1 teaspoon sriracha sauce
- 1 tablespoon olive oil
For the Creamy Yogurt Dip
- ¼ cup Greek-style yogurt (thick)
- Pinch of sea salt
- Optional: squeeze of lemon juice or a sprinkle of paprika for garnish
👩🍳 Directions
Follow these step-by-step instructions to make your Crispy Smashed Sweet Potatoes turn out perfectly caramelized, crunchy, and flavorful every time.
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper for easy cleanup.
Pro Tip: A high temperature is key to achieving those irresistible crispy edges.
Step 2: Boil the Sweet Potatoes
- Wash and scrub the sweet potatoes (no need to peel).
- Cut into large, even chunks — about 2–3 inches long.
- Place in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil and cook for 15–20 minutes, or until just fork-tender.
- Drain and let cool for a few minutes until they’re easy to handle.
Step 3: Smash the Sweet Potatoes
- Arrange the boiled sweet potatoes on the prepared baking sheet.
- Use the bottom of a glass, potato masher, or fork to gently smash each one until flattened (about ½ inch thick).
- Don’t over-smash — you want them to hold their shape but have plenty of surface area for crisping.
Step 4: Coat with Seasoning
- In a small bowl, mix olive oil, cornstarch, garlic powder, black pepper, and salt.
- Brush or drizzle the mixture evenly over the smashed sweet potatoes.
- Make sure to coat all the nooks and crannies — this is what gives them that golden, crunchy finish.
Chef’s Tip: Cornstarch helps absorb excess moisture and adds a crisp, almost fry-like texture to the exterior.
Step 5: Roast to Crisp Perfection
- Place the baking sheet in the preheated oven.
- Roast for 25–30 minutes, flipping the potatoes halfway through to ensure even browning.
- When done, the edges should be deep golden and crispy, while the centers remain soft.
Step 6: Make the Honey-Sriracha Glaze
- In a small bowl, whisk together honey, sriracha, and olive oil until smooth.
- Taste and adjust to your spice preference — add more honey for sweetness or extra sriracha for heat.
Step 7: Glaze and Finish
- Brush the roasted sweet potatoes generously with the honey-sriracha mixture while still hot.
- Sprinkle with flaked sea salt for a final touch of crunch and flavor.
The heat from the potatoes will help the glaze soak in and caramelize slightly — perfection!
Step 8: Prepare the Yogurt Dip
- In a small bowl, mix Greek yogurt with a pinch of sea salt.
- Add an optional squeeze of lemon juice or dusting of paprika for brightness.
Step 9: Serve
- Arrange the crispy smashed sweet potatoes on a platter.
- Drizzle extra glaze over the top or serve it on the side.
- Add a dollop of yogurt dip or serve it in a small bowl for dipping.
These are best enjoyed warm, fresh from the oven — crisp edges, soft centers, and that irresistible sweet-spicy glaze!
🍽️ Servings & Timing
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: ~45 minutes
This recipe makes an excellent side dish, appetizer, or even a wholesome snack.
🧊 Storage & Reheating
You can easily store and reheat Crispy Smashed Sweet Potatoes without losing their flavor or texture.
Refrigeration
- Store leftovers in an airtight container for up to 3 days.
Freezing
- Freeze in a single layer on a tray, then transfer to a freezer-safe bag.
- Keep for up to 2 months.
- Reheat directly from frozen in the oven for 10–12 minutes.
Reheating
- Oven: 400°F (200°C) for 8–10 minutes to restore crispiness.
- Air Fryer: 375°F (190°C) for 5–6 minutes.
- Microwave: 1 minute (softens the texture slightly).
🥄 Variations
Here are a few creative twists to make this recipe your own:
1. Maple-Chili Version
- Replace honey with maple syrup for deeper sweetness and add a pinch of chili flakes for heat.
2. Garlic-Parmesan Style
- Sprinkle grated Parmesan cheese and chopped parsley after roasting for a savory touch.
3. Smoky Paprika Glaze
- Add ½ teaspoon smoked paprika to the honey-sriracha mix for a bold, smoky flavor.
4. Herbed Smashed Sweet Potatoes
- Toss with fresh thyme or rosemary before baking for a fragrant, earthy twist.
5. Tahini Drizzle
- Drizzle with tahini sauce instead of yogurt for a nutty, dairy-free option.
6. Lime-Cilantro Kick
- Add lime juice and chopped cilantro for a fresh, zesty finish.
7. Sweet Cinnamon Glaze
- Skip the sriracha, add a sprinkle of cinnamon, and drizzle maple syrup for a dessert-like version.
❓ 10 FAQs
1. Do I have to peel the sweet potatoes?
No — the skin gets beautifully crispy when roasted and adds nutrients.
2. Why are my smashed sweet potatoes soggy?
They may not have dried enough after boiling or were too crowded on the baking sheet. Space them out for crispiness.
3. Can I make this recipe ahead of time?
Yes — boil and smash the potatoes ahead, then roast and glaze before serving.
4. What can I use instead of sriracha?
Use chili sauce, hot honey, or red pepper flakes for similar heat.
5. Can I air fry them instead of baking?
Absolutely! Air fry at 400°F (200°C) for 15–18 minutes, flipping halfway through.
6. Can I skip cornstarch?
Yes, but cornstarch helps create that crispy, golden crust. Without it, they’ll be softer.
7. Is there a dairy-free option?
Yes — replace Greek yogurt with coconut yogurt or cashew cream.
8. Can I use other types of potatoes?
You can, but sweet potatoes provide the best balance of sweetness and crispness for this recipe.
9. How spicy are these?
Mildly spicy — you can adjust by adding more or less sriracha.
10. What can I serve these with?
They pair beautifully with grilled chicken, salmon, veggie burgers, or even on their own as a snack!
🏁 Conclusion
Crispy Smashed Sweet Potatoes are everything you could want in a side dish — a perfect blend of crispy texture, caramelized sweetness, and a subtle kick of spice. The honey-sriracha glaze gives them a glossy, irresistible finish, while the Greek yogurt adds a refreshing contrast that balances every bite.
They’re simple enough for weeknight dinners yet impressive enough for gatherings. Each smashed potato is its own little flavor bomb — sweet, spicy, creamy, and crunchy.
So preheat your oven, grab your sweet potatoes, and get ready to make your new favorite side dish. These Crispy Smashed Sweet Potatoes are proof that comfort food can be both indulgent and wholesome.
Crispy Smashed Sweet Potatoes | Sweet, Spicy & Perfectly Crunchy
Ingredients
Equipment
Method
- Follow these step-by-step instructions to make your Crispy Smashed Sweet Potatoes turn out perfectly caramelized, crunchy, and flavorful every time.
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper for easy cleanup.
- Pro Tip: A high temperature is key to achieving those irresistible crispy edges.
- Wash and scrub the sweet potatoes (no need to peel).
- Cut into large, even chunks — about 2–3 inches long.
- Place in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil and cook for 15–20 minutes, or until just fork-tender.
- Drain and let cool for a few minutes until they’re easy to handle.
- Arrange the boiled sweet potatoes on the prepared baking sheet.
- Use the bottom of a glass, potato masher, or fork to gently smash each one until flattened (about ½ inch thick).
- Don’t over-smash — you want them to hold their shape but have plenty of surface area for crisping.
- In a small bowl, mix olive oil, cornstarch, garlic powder, black pepper, and salt.
- Brush or drizzle the mixture evenly over the smashed sweet potatoes.
- Make sure to coat all the nooks and crannies — this is what gives them that golden, crunchy finish.
- Chef’s Tip: Cornstarch helps absorb excess moisture and adds a crisp, almost fry-like texture to the exterior.
- Place the baking sheet in the preheated oven.
- Roast for 25–30 minutes, flipping the potatoes halfway through to ensure even browning.
- When done, the edges should be deep golden and crispy, while the centers remain soft.
- In a small bowl, whisk together honey, sriracha, and olive oil until smooth.
- Taste and adjust to your spice preference — add more honey for sweetness or extra sriracha for heat.
- Brush the roasted sweet potatoes generously with the honey-sriracha mixture while still hot.
- Sprinkle with flaked sea salt for a final touch of crunch and flavor.
- The heat from the potatoes will help the glaze soak in and caramelize slightly — perfection!
- In a small bowl, mix Greek yogurt with a pinch of sea salt.
- Add an optional squeeze of lemon juice or dusting of paprika for brightness.
- Arrange the crispy smashed sweet potatoes on a platter.
- Drizzle extra glaze over the top or serve it on the side.
- Add a dollop of yogurt dip or serve it in a small bowl for dipping.
- These are best enjoyed warm, fresh from the oven — crisp edges, soft centers, and that irresistible sweet-spicy glaze!
Notes
No — the skin gets beautifully crispy when roasted and adds nutrients. 2. Why are my smashed sweet potatoes soggy?
They may not have dried enough after boiling or were too crowded on the baking sheet. Space them out for crispiness. 3. Can I make this recipe ahead of time?
Yes — boil and smash the potatoes ahead, then roast and glaze before serving. 4. What can I use instead of sriracha?
Use chili sauce, hot honey, or red pepper flakes for similar heat. 5. Can I air fry them instead of baking?
Absolutely! Air fry at 400°F (200°C) for 15–18 minutes, flipping halfway through. 6. Can I skip cornstarch?
Yes, but cornstarch helps create that crispy, golden crust. Without it, they’ll be softer. 7. Is there a dairy-free option?
Yes — replace Greek yogurt with coconut yogurt or cashew cream. 8. Can I use other types of potatoes?
You can, but sweet potatoes provide the best balance of sweetness and crispness for this recipe. 9. How spicy are these?
Mildly spicy — you can adjust by adding more or less sriracha. 10. What can I serve these with?
They pair beautifully with grilled chicken, salmon, veggie burgers, or even on their own as a snack! 🏁 Conclusion Crispy Smashed Sweet Potatoes are everything you could want in a side dish — a perfect blend of crispy texture, caramelized sweetness, and a subtle kick of spice. The honey-sriracha glaze gives them a glossy, irresistible finish, while the Greek yogurt adds a refreshing contrast that balances every bite. They’re simple enough for weeknight dinners yet impressive enough for gatherings. Each smashed potato is its own little flavor bomb — sweet, spicy, creamy, and crunchy. So preheat your oven, grab your sweet potatoes, and get ready to make your new favorite side dish. These Crispy Smashed Sweet Potatoes are proof that comfort food can be both indulgent and wholesome.
