This is an easy smashed sweet potatoes recipe that is a new twist on crash hot potatoes.
Boiled, baked and sprinkled with brown sugar and fresh cracked salt, these smashed potatoes are crispy on the outside and soft and sweet on the inside.
It’s a healthy side dish that pairs perfectly with any dinner or holiday meal.
The Pioneer Woman hooked me on Crash Hot Potatoes a couple years ago. But in all honesty, it was really my friend Rhia. She introduced me to those crazy delicious crispy bites of heaven.
Often, I’m craving sweet potatoes and feel a little less guilty eating them because they are high in fiber. I mixed my homemade sweet potato fries “recipe” with the crash hot potato concept and the result was nothing short of amazing. Isla couldn’t get enough!
It also serves as a perfect side dish for the holiday season or your any weeknight dinner. These smashed sweet potatoes are simply divine!
I’ve shared many versions of sweet potatoes with you, including these Healthy Sweet Potato Fries, Sweet Potato Gnocchi, Oven Roasted Sweet Potatoes and this Sweet Potato Casserole Recipe.
Ingredients
- Sweet Potatoes – Try to find medium size sweet potatoes that are all around the same size, as this will ensure the sweet potatoes cook through evenly. Since the skins are left on, wash and scrub your sweet potatoes when you get home from the store. A lot of dirt can be kept on the outer layer. We eat them skin and all because not only is it crispy and delicious, but it’s packed full of nutrients.
- Olive Oil – The olive oil brings flavor, but also helps the smashed sweet potatoes bake to a crispier texture. My favorite brand is California Olive Oil.
- Brown Sugar – Light or dark brown sugar both work interchangeably. The brown sugar helps to promote caramelization, which gives you that crunchy, sweet exterior. Learn about the Best Brown Sugar Substitutes here.
- Cracked Salt – Freshly cracked sea salt from a mill creates larger salt flakes, which melt beautifully into the nooks and crannies. It’s that extra special touch that make these crash hot potatoes divine.
How To Make
- Bring a large pot of water to a boil. Add cleaned sweet potatoes, with skin. Boil 23-25 minutes depending on the size of your potatoes.
- Prep – Preheat oven. Cut potatoes in half and place on a cooking sheet. SMASH em! Not flat, we’re not angry at the potatoes.
- After adding them to the sheet pan, drizzle smashed sweet potatoes with olive oil. Sprinkle them with brown sugar and cracked salt. Bake for 20-25 minutes, until golden.
Frequently Asked Questions
If you don’t have a potato masher in your pantry, simply use a large serving fork to get the same impression marks. The small divets give you the best of both worlds – crispy on the outside and creamy sweet potatoes in the center.
For this smashed sweet potato recipe, yes! Boiling the potatoes prior to roasted par-cooks the potato, meaning they will roast in less time. It also makes them ultra creamy in the center.
The time it takes the sweet potatoes to boil will depend on the size. For a medium-sized potato, it should take 23-25 minutes. When you can insert a knife easily through the center, you know the potatoes are ready!
How to Store
- At Room Temperature – Don’t let these sweet potatoes sit out at room temperature for more than two hours while serving.
- Refrigerate – Store in an airtight container up to 3-4 days.
- Freeze – To store your smashed sweet potatoes in the freezer, first let them cool completely. Store in an airtight container in the freezer for up to six months.
More Side Dish Inspiration
Smashed Sweet Potatoes
Ingredients
- 4 cups sweet potatoes
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoons cracked salt
Instructions
- Bring a large pot of water to a boil. Add cleaned sweet potatoes, with skin. Boil 23-25 minutes depending on the size of your potatoes.
- Preheat oven to 450℉.
- Cut potatoes in half and place on a baking sheet. Slightly smash them.
- Drizzle potatoes with olive oil. Sprinkle them with brown sugar and cracked salt.
- Bake for 20-25 minutes, until golden.
Tips
- At Room Temperature – Don’t let these sweet potatoes sit out at room temperature for more than two hours while serving.
- Refrigerate – Store in an airtight container up to 3-4 days.
- Freeze – To store your smashed sweet potatoes in the freezer, first let them cool completely. Store in an airtight container in the freezer for up to six months.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
What a great idea! Do you eat the skin?
Yes! It’s sooo good for you and full of nutrients to make me feel less guilty about the salt and brown sugar I add 😉
I’ve done smashed potatoes before with red potatoes, garlic and herbs but never a “sweet” version like these sweet potatoes. What an awesome idea! Thanks for sharing.
I love doing those as well, but wanted to mix it up & add a little fiber. I hope you enjoy them as much as we do! I can hardly keep myself to just 1!