Crispy Smashed Sweet Potatoes

Name: Crispy Smashed Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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

By Yasmin Fahr

Published March 1, 2024

Crispy Smashed Sweet Potatoes — Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Rating: 4(647)
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

2pounds sweet potatoes (about 2 large or 3 medium), unpeeled, cut crosswise into ½-inch-thick rounds
3tablespoons olive oil
Salt
1teaspoon ground cumin
1teaspoon dried oregano
1teaspoon smoked paprika
Grated Parmesan (optional)
1lime, halved
1 or 2sprigs cilantro or parsley leaves and tender stems, gently torn or chopped

Ingredient Substitution Guide

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Preparation

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.
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.)
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.
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.

Ratings

4 out of 5

647 user ratings

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Comments

Mike Murphy1 year ago

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......

Name1 year ago

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

sheri1 year ago

This might work better to crisp in a skillet

Steven Salzberg5 days ago

Doesn't really work - the sweet potatoes do not get crispy. Very easy to burn them under the broiler too - 2 minutes is too long. I've cooked sweet potatoes in dozens of ways and I'll stick with my other methods.

Don Oberempt2 weeks ago

Tasty concept, but execution fell flat. Crispy edges were elusive, and the sweet potatoes leaned more mushy than majestic. Needs a crunch upgrade!"

Jackie1 month ago

Tasty. Becoming one of our go-to, favorite side dishes.

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