By Yasmin Fahr
Published March 1, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- 4(281)
- Notes
- Read community notes
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
Nutritional analysis per serving (4 servings)
294 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 4 grams protein; 595 milligrams sodium
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
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
281
user ratings
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Cooking Notes
Dan
More sticky and mushy than chewy. Not a winner.
sheri
This might work better to crisp in a skillet
Name
I wish I had peeled the sweet potatoes. The skins were really tough.
Danielle
I was wondering the same thing -- what would make these crispy and not just baked potatoes with a bit of caramelization in parts? Do they need a toss in cornstarch? To be salted? air dried uncovered overnight in the fridge? tossed in cornstarch? Love the idea of tostones, but never had success with crispy sweet potatoes without mods.
kim
Hmmmm mine were delicious but not crispy, what did I do wrong?
Not So Crispy
Mine were mushy. Hard to turn without really breaking up after broiling. Tasty but very un-crispy.
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......
jf brady
I find sweet potatoes don’t crisp up like regular potatoes. Have you ever run across really crisp sweet potato fries? Not me. So, I’ve just given up ever expecting that.
Diana
Good, but not really crispy enough. Airfryer second night added a bit more crunch. Flavor excellent
Don
Mushy, not crispy? They needed more heat. Your broiler isn't hot enough or you had the pan too far from the heat source.Finishing in a very hot cast iron skillet might be a good idea.
kim
Hmmmm mine were delicious but not crispy, what did I do wrong?
NicoleS
Turned out a little mushy. Also, the measuring cup stuck to the potatoes when I used it to smash them. Still yummy.
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......
forrest
What about using an air fryer. My oven has true convection and works great for crisping
Kirby Gnilis
Add my name to the non-crispy crowd. Hard to maneuver the slices, difficult to flip. I finally gave up. Yes, tasty. No, not crispy.
jf brady
I find sweet potatoes don’t crisp up like regular potatoes. Have you ever run across really crisp sweet potato fries? Not me. So, I’ve just given up ever expecting that.
BobbyG
A disaster at the second step. The potato mash stuck to the bottom of the measuring cup. We stopped short there and ate them as is. Delicious.
Tim
1. Don't peel? Huh?2. Microwave or steam large chunks first, and let them cool completely.3. Use a skillet to brown ( non-stick or well seasoned).
Name
I wish I had peeled the sweet potatoes. The skins were really tough.
Kristan
Maybe an air fryer would be better? I am going to try that based on the comments here.
Danielle
I was wondering the same thing -- what would make these crispy and not just baked potatoes with a bit of caramelization in parts? Do they need a toss in cornstarch? To be salted? air dried uncovered overnight in the fridge? tossed in cornstarch? Love the idea of tostones, but never had success with crispy sweet potatoes without mods.
sheri
This might work better to crisp in a skillet
Dan
More sticky and mushy than chewy. Not a winner.
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