Description
These Crispy Smashed Sweet Potatoes are a delicious and healthy side dish that combines tender boiled sweet potatoes with a crispy roasted finish. Seasoned with garlic powder, smoked paprika, and fresh parsley, they make a perfect vegetarian and gluten-free accompaniment for any meal.
Ingredients
Scale
Sweet Potatoes
- 2 pounds small sweet potatoes
Seasonings & Oil
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Flaky sea salt for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Boil Sweet Potatoes: Place the sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 20 to 25 minutes or until they are fork tender.
- Drain and Cool: Drain the cooked sweet potatoes and allow them to cool slightly so they are easier to handle.
- Arrange and Smash: Line a baking sheet with parchment paper and arrange the sweet potatoes on it. Using the bottom of a glass or a potato masher, gently smash each sweet potato until flattened but still intact.
- Season: Drizzle the smashed potatoes evenly with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and black pepper.
- Roast: Roast the potatoes in the oven for 25 to 30 minutes, flipping halfway through. Roast until the edges turn crispy and golden brown.
- Garnish and Serve: Remove the potatoes from the oven, sprinkle with fresh chopped parsley and flaky sea salt if desired, and serve hot.
Notes
- For extra crispiness, brush the potatoes with a bit more olive oil after smashing.
- These smashed sweet potatoes pair well with sour cream, Greek yogurt dip, or a spicy aioli.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
