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.
Notes
Smash with a potato masher or large serving fork for best results.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.