Crispy Smashed Sweet Potatoes
Crispy smashed sweet potatoes are a delightful twist on a classic side dish, perfectly caramelized on the outside and fluffy on the inside, providing a nutritious and flavorful addition to your table.
Ingredients
Main Ingredients
- 600 g Sweet potato
- 2.5 tbsp Olive oil Can be replaced with coconut oil or avocado oil.
- 2 tbsp Cornstarch Substitute with arrowroot powder or tapioca flour.
- 0.5 tsp Garlic powder Or 1 clove of finely chopped garlic.
- 1 tsp Sriracha Can be omitted or replaced with mild chili powder.
- 0.5 tsp Freshly cracked black pepper
- 0.5-1 tsp Flaked sea salt Add to taste.
- 1 tsp Honey Can swap for maple syrup.
- 90 g Thick Greek style yogurt Can use dairy-free alternative.
Instructions
Preparation and Boiling
- Peel and cut the sweet potato into 3cm thick slices.
- Place the sweet potato slices in a pot of boiling water with a pinch of salt and boil for 5-8 minutes until easily pierced with a knife.
Preparing the Coating
- While the potatoes are cooking, combine olive oil, cornstarch, garlic powder, Sriracha, black pepper, and flaked sea salt in a bowl to form a thick paste.
Smashing and Baking
- Drain the sweet potatoes and arrange them on a parchment-lined baking tray.
- Smash each sweet potato slice to about 1cm thick using a sturdy glass.
- Brush the coating generously over the smashed sweet potatoes and flip to coat the underside.
- Preheat the oven or air fryer to 180°C (350°F) and bake for 30-40 minutes until crispy and golden brown, flipping halfway.
Serving
- Whisk together Greek yogurt with salt and pepper, adding garlic if desired.
- Drizzle honey over the potatoes shortly before they're done baking.
- Serve immediately with garlic yogurt dip.
Notes
Be careful not to overcook the sweet potatoes while boiling. For extra crispiness, sprinkle more cornstarch before baking. Store in an airtight container for up to 3 days.