20 Delicious Smashed Sweet Potato Recipes Ultimate

Craving cozy, flavorful meals that come together with minimal fuss? Look no further than smashed sweet potatoes—your new weeknight hero! Whether you’re after crispy-edged perfection, creamy comfort, or a veggie-packed twist, these 20 irresistible recipes prove just how versatile (and delicious) this humble ingredient can be. Get ready to fall in love with sweet potatoes all over again—one smash at a time!

Garlic Herb Smashed Sweet Potatoes

These crispy-edged, creamy-centered sweet potatoes are bursting with garlicky herb flavor—perfect for turning a simple side into the star of the meal.

Ingredients:

• 2 lbs small sweet potatoes (about 4–5), scrubbed
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Toss sweet potatoes with 1 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Roast on a baking sheet for 30 minutes until fork-tender.
2. Let potatoes cool slightly, then use a glass or measuring cup to gently smash each one to about 1/2-inch thickness.
3. In a small bowl, mix remaining 2 tbsp olive oil, minced garlic, rosemary, thyme, and red pepper flakes (if using). Brush evenly over smashed potatoes.
4. Return to oven for 15–20 minutes until edges are caramelized and crispy. Serve warm.

The double-roast method gives these potatoes an irresistible contrast: silky centers with shatteringly crisp edges. The garlic-herb oil soaks into every nook for maximum flavor.

Tip: For extra crispiness, space potatoes at least 1 inch apart on the baking sheet.

Maple Cinnamon Smashed Sweet Potatoes

These smashed sweet potatoes are the perfect balance of caramelized edges, fluffy centers, and cozy maple-cinnamon warmth—no fancy techniques required!

Ingredients:

• 2 lbs medium sweet potatoes (about 4), scrubbed
• 3 tbsp unsalted butter, melted
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Flaky sea salt (for garnish)

Instructions:

1. Prep: Preheat oven to 425°F. Pierce sweet potatoes all over with a fork, place on a baking sheet, and roast for 45–50 minutes until very tender.
2. Smash: Let potatoes cool slightly, then gently flatten each with the bottom of a glass or measuring cup (about 1/2-inch thick).
3. Glaze: Whisk together 3 tbsp melted butter, 2 tbsp maple syrup, 1 tsp cinnamon, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Brush evenly over potatoes.
4. Crisp: Return to oven for 15–20 minutes until edges caramelize. Sprinkle with flaky sea salt before serving.

The magic here? Smashing creates crispy ridges to soak up the spiced maple glaze while keeping the centers pillowy-soft.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely!

Spicy Cajun Smashed Sweet Potatoes

These crispy-edged, creamy-centered sweet potatoes pack a punch with bold Cajun spice—perfect for shaking up your weeknight sides!

Ingredients:

• 2 lbs medium sweet potatoes, scrubbed
• 3 tbsp olive oil, divided
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Pierce sweet potatoes all over with a fork, rub with 1 tbsp olive oil, and bake directly on the rack for 45–50 minutes until tender.
2. Let potatoes cool slightly, then gently smash each one flat (about 1/2-inch thick) with a spatula or measuring cup.
3. Whisk together remaining 2 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Brush evenly over smashed potatoes.
4. Return to oven and bake 15–20 minutes until edges are caramelized and crispy. Garnish with fresh parsley.

The magic here? Smashing creates craggy edges for maximum spice cling and crunch—no deep fryer needed!

Tip: For extra heat, add a pinch of cayenne to the spice mix.

Parmesan Rosemary Smashed Sweet Potatoes

These crispy-edged, fluffy-centered sweet potatoes get a savory upgrade with nutty Parmesan and fragrant rosemary—perfect for turning a simple side into something special.

Ingredients:

• 2 lbs sweet potatoes, scrubbed (about 3 medium)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp grated Parmesan cheese
• 1 tbsp finely chopped fresh rosemary
• 1/2 tsp garlic powder

Instructions:

1. Preheat oven to 425°F. Pierce sweet potatoes all over with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 45–50 minutes until very tender.
2. Let cool slightly, then gently smash each potato with a flat-bottomed cup or spatula (about 1/2-inch thick). Drizzle with remaining 2 tbsp olive oil and sprinkle evenly with 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder.
3. Return to oven for 15–20 minutes until edges are golden and crisp. Remove, sprinkle with 2 tbsp Parmesan and 1 tbsp rosemary, and bake 2 more minutes to melt the cheese.

The double-bake method ensures creamy insides with irresistible crispy bits, while the rosemary-Parmesan combo adds a savory depth that balances the sweetness.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Brown Sugar Butter Smashed Sweet Potatoes

These smashed sweet potatoes are the ultimate side dish—caramelized edges, a creamy center, and a glossy brown sugar butter glaze that’ll have everyone asking for seconds.

Ingredients:

• 2 lbs medium sweet potatoes, scrubbed (about 4–5)
• 3 tbsp unsalted butter, melted
• 2 tbsp packed brown sugar
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon
• 1 tbsp chopped fresh rosemary (optional)

Instructions:

1. Prep: Preheat oven to 425°F. Prick sweet potatoes all over with a fork, place on a baking sheet, and roast for 45–50 minutes until tender when pierced with a knife.
2. Smash: Let potatoes cool slightly, then gently flatten each with the bottom of a glass or measuring cup until about 1/2-inch thick (they’ll crack at the edges—that’s good!).
3. Glaze: Whisk together melted butter, brown sugar, salt, and cinnamon. Brush generously over each potato, making sure to coat the edges.
4. Crisp: Return to the oven for 15–20 minutes until the edges are caramelized and the glaze bubbles. Sprinkle with rosemary (if using) right after baking.

The magic here? Smashing creates crispy ridges that hold onto every drop of that buttery-sweet glaze. Serve these alongside roasted chicken or pile them onto a holiday plate—they’re irresistible either way.

Tip: For extra caramelization, broil for 1–2 minutes at the end (watch closely!).

Chili Lime Smashed Sweet Potatoes

These crispy-edged, tender-centered sweet potatoes get a zesty kick from chili and lime—perfect for spicing up your weeknight side dish rotation.

Ingredients:

• 2 medium sweet potatoes (about 1 1/2 lbs total), scrubbed
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp fresh lime juice
• 1 tsp honey
• 2 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 425°F. Pierce sweet potatoes all over with a fork, rub with 1 tbsp olive oil, and bake directly on the rack for 45 minutes until very tender.
2. Let cool slightly, then slice each potato in half lengthwise. Place cut-side down on a parchment-lined baking sheet. Use a flat-bottomed cup to gently smash each half to 1/2-inch thickness.
3. Whisk together remaining 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Brush evenly over smashed potatoes.
4. Bake for 20 minutes until edges are caramelized and crispy. Drizzle with 1 tbsp lime juice and 1 tsp honey, then sprinkle with 2 tbsp cilantro.

The double-bake method gives you the best of both worlds—fluffy insides with irresistibly crispy edges—while the chili-lime glaze adds just the right punch of brightness.

Tip: For extra crunch, broil for 1-2 minutes at the end (watch closely!).

Balsamic Glazed Smashed Sweet Potatoes

These sweet potatoes get a crispy, caramelized edge with a sticky-sweet balsamic glaze—perfect for balancing their natural sweetness.

Ingredients

• 2 lbs medium sweet potatoes, scrubbed (about 4–5)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp chopped fresh rosemary

Instructions

1. Preheat oven to 425°F. Pierce sweet potatoes all over with a fork, rub with 1 tbsp olive oil, and roast on a baking sheet for 45–50 minutes until very tender.
2. Let cool slightly, then gently smash each potato with the bottom of a glass or measuring cup to flatten (about 1/2-inch thick). Drizzle with remaining 2 tbsp olive oil and sprinkle with salt and pepper.
3. Return to oven for 20–25 minutes until edges are crispy.
4. Meanwhile, simmer balsamic vinegar and honey in a small saucepan over medium-low heat for 3–4 minutes until slightly thickened. Brush glaze over potatoes, sprinkle with rosemary, and bake 5 more minutes.

The double-roasting technique gives these potatoes a perfect contrast: creamy centers, crackly edges, and that glossy, tangy-sweet finish.

Tip: For extra crispiness, space potatoes evenly on the baking sheet—they’ll steam if crowded!

Smoked Paprika Smashed Sweet Potatoes

These smoky, garlicky smashed sweet potatoes are the perfect balance of crispy edges and creamy centers—ideal for weeknights or impressing guests.

Ingredients:

• 2 lbs sweet potatoes, scrubbed and cut into 1-inch chunks (skin on)
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Toss sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet until evenly coated.
2. Roast for 25 minutes, flipping halfway, until fork-tender. Let cool slightly, then use a glass or measuring cup to gently smash each piece to 1/2-inch thickness.
3. Drizzle with remaining 1 tbsp olive oil and return to oven for 10–12 minutes until edges caramelize. Garnish with fresh parsley.

The double-roast method locks in sweetness while creating irresistible crispy bits—no deep frying required!

Tip: For extra smokiness, swap 1/4 tsp of the paprika for chipotle powder.

Honey Mustard Smashed Sweet Potatoes

These smashed sweet potatoes are a game-changer—crispy-edged, creamy-centered, and glazed with a sticky-sweet honey mustard sauce that’ll have everyone reaching for seconds.

Ingredients:

• 2 lbs medium sweet potatoes (about 4), scrubbed
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Prep the potatoes: Preheat oven to 425°F. Pierce sweet potatoes all over with a fork, rub with 1 tbsp olive oil, and sprinkle with 1 tsp kosher salt. Roast directly on the oven rack for 45–50 minutes until very tender.
2. Make the glaze: In a small bowl, whisk together 2 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
3. Smash & crisp: Transfer roasted sweet potatoes to a parchment-lined baking sheet. Gently flatten each with a spatula or measuring cup (about 1/2-inch thick). Brush with remaining 2 tbsp olive oil, then spoon glaze evenly over each. Bake for 15–20 minutes until edges are caramelized and crispy.
4. Serve: Garnish with fresh parsley if using. The magic here? That glaze seeps into the cracks, creating pockets of tangy-sweet flavor against the creamy potato.

Tip: For extra crispiness, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Pesto Smashed Sweet Potatoes

These crispy-edged, creamy-centered sweet potatoes get a vibrant upgrade with a garlicky pesto drizzle—perfect for turning a simple side into something special.

Ingredients:

• 2 lbs sweet potatoes, scrubbed and halved lengthwise
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tbsp lemon juice
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Toss sweet potatoes with 2 tbsp olive oil and 1 tsp kosher salt on a baking sheet. Arrange cut-side down and roast for 30 minutes until fork-tender.
2. Flip potatoes cut-side up. Use a glass or measuring cup to gently smash each half until flattened but still intact. Drizzle with remaining 1 tbsp olive oil and roast 15–20 minutes until edges caramelize.
3. Whisk together pesto, lemon juice, and red pepper flakes (if using). Drizzle over potatoes right before serving.

The double-roast technique gives these potatoes a custardy middle and shatteringly crisp edges, while the bright pesto cuts through the sweetness beautifully.

Tip: For extra crunch, broil the smashed potatoes for 1–2 minutes at the end—just watch closely!

Coconut Curry Smashed Sweet Potatoes

These creamy, spiced sweet potatoes are a dreamy side dish—packed with cozy coconut flavor and just the right kick of curry.

Ingredients:

• 2 lbs sweet potatoes, scrubbed and halved lengthwise
• 1 tbsp olive oil
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp honey
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Roast the sweet potatoes: Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 30 minutes until fork-tender.
2. Make the sauce: In a small saucepan over medium heat, whisk together 1 can coconut milk, 1 tbsp red curry paste, 1 tsp turmeric, 1/2 tsp garlic powder, and 1/2 tsp salt. Simmer for 5 minutes, then stir in 1 tbsp honey.
3. Smash & serve: Use a fork to gently smash the roasted sweet potatoes on a serving platter. Pour the warm coconut curry sauce over the top and garnish with 2 tbsp chopped cilantro.

The magic here? The sauce soaks into the cracks of the smashed potatoes, creating pockets of rich, aromatic flavor in every bite.

Tip: For extra texture, sprinkle with toasted coconut flakes or crushed peanuts.

Roasted Garlic Smashed Sweet Potatoes

These creamy, garlicky smashed sweet potatoes are a game-changer—rich, caramelized, and just rustic enough to feel extra comforting.

Ingredients:

• 2 lbs sweet potatoes, scrubbed and halved lengthwise
• 6 cloves garlic, unpeeled
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter, melted
• 1 tbsp chopped fresh rosemary

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes and garlic cloves with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Arrange cut-side down on a baking sheet.
2. Roast for 30–35 minutes until tender when pierced with a fork. Let cool slightly, then squeeze roasted garlic from skins into a small bowl.
3. Flip potatoes cut-side up and gently smash with a fork or masher. Drizzle with remaining 1 tbsp olive oil and melted butter. Sprinkle with rosemary and roasted garlic.
4. Return to oven for 8–10 minutes until edges crisp. Serve warm.

The roasted garlic melts into the potatoes, adding depth without overpowering their natural sweetness—perfect for balancing hearty mains.

Tip: For extra caramelization, broil for the last 2 minutes (watch closely!).

Apple Cider Smashed Sweet Potatoes

These smashed sweet potatoes are fall comfort food at its finest—caramelized edges, a hint of apple cider sweetness, and just the right amount of buttery richness.

Ingredients:

• 2 lbs sweet potatoes, scrubbed (about 3 medium)
• 3 tbsp unsalted butter, melted
• 1/4 cup apple cider
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh rosemary (optional)

Instructions:

1. Preheat oven to 425°F. Pierce sweet potatoes all over with a fork, then bake directly on the oven rack for 45–50 minutes until very tender.
2. Let cool slightly, then slice each potato in half lengthwise. Arrange cut-side-up on a parchment-lined baking sheet.
3. Gently smash each half with a fork or measuring cup to flatten slightly (about 1/2-inch thick).
4. Whisk together 3 tbsp melted butter, 1/4 cup apple cider, 2 tbsp maple syrup, 1 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Brush generously over potatoes.
5. Bake for 15–20 minutes until edges crisp and glaze bubbles. Sprinkle with 1 tbsp rosemary (if using) right before serving.

The apple cider glaze reduces into a sticky-sweet coating while the potatoes get irresistibly crispy—no marshmallow topping needed!

Tip: For extra caramelization, broil for 1–2 minutes at the end (watch closely!).

BBQ Ranch Smashed Sweet Potatoes

These crispy-edged, creamy-centered sweet potatoes get a bold upgrade with smoky BBQ sauce and tangy ranch—perfect for turning a simple side into the star of the plate.

Ingredients:

• 2 medium sweet potatoes (about 1 lb total), scrubbed
• 2 tbsp olive oil, divided
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp BBQ sauce
• 2 tbsp ranch dressing
• 1 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 425°F. Pierce sweet potatoes all over with a fork, rub with 1 tbsp olive oil, and bake directly on the rack for 45–50 minutes until tender.
2. Let cool slightly, then slice each potato in half lengthwise. Place cut-side down on a parchment-lined baking sheet. Use a glass to gently smash each half to 1/2-inch thickness.
3. Brush with remaining 1 tbsp olive oil, then sprinkle evenly with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp salt. Bake for 15–20 minutes until edges are caramelized and crisp.
4. Drizzle with 2 tbsp BBQ sauce and 2 tbsp ranch dressing. Garnish with 1 tbsp chopped chives. Serve warm.

The magic here? Smashing creates craggy edges for maximum crispiness, while the BBQ-ranch duo adds a punchy contrast to the potatoes’ natural sweetness.

Tip: For extra texture, sprinkle with crumbled bacon or fried onions before serving.

Ginger Soy Smashed Sweet Potatoes

These crispy-edged sweet potatoes get a punchy upgrade with a sticky ginger-soy glaze—perfect for turning a humble side into the star of the table.

Ingredients:

• 2 medium sweet potatoes (about 1.5 lbs total), scrubbed
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 1 garlic clove, minced
• 1 tsp rice vinegar
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions:

1. Preheat oven to 425°F. Prick sweet potatoes all over with a fork, rub with 1 tbsp olive oil, and sprinkle with 1/2 tsp kosher salt. Roast directly on the oven rack for 45–50 minutes until very tender.
2. Meanwhile, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp grated ginger, 1 minced garlic clove, 1 tsp rice vinegar, and remaining 1 tbsp olive oil in a small saucepan. Simmer over medium-low heat for 3–4 minutes until slightly thickened.
3. Transfer roasted sweet potatoes to a parchment-lined baking sheet. Gently smash each with a flat-bottomed cup (about 1/2-inch thick). Brush generously with the glaze.
4. Broil on high for 3–5 minutes until edges caramelize. Drizzle with remaining glaze, then sprinkle with 1 tbsp sesame seeds and scallions.

The magic here? Smashing creates craggy edges that soak up the salty-sweet glaze while staying creamy inside—no flipping required!

Tip: For extra crispiness, space potatoes evenly on the baking sheet so steam can escape.

Lemon Pepper Smashed Sweet Potatoes

These crispy-edged, tender-centered sweet potatoes get a zesty upgrade with bright lemon and bold black pepper—perfect for shaking up your weeknight sides.

Ingredients:

• 2 lbs medium sweet potatoes, scrubbed
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1 tbsp freshly cracked black pepper
• 1 tbsp lemon zest (from about 1 large lemon)
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Pierce sweet potatoes all over with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 45–50 minutes until very tender.
2. Let cool slightly, then gently smash each potato with the bottom of a glass or measuring cup (about 1-inch thick). Drizzle with remaining 2 tbsp olive oil and sprinkle evenly with 1 tsp kosher salt and 1 tbsp black pepper.
3. Return to oven for 15–20 minutes until edges are caramelized and crisp. Remove from oven and immediately sprinkle with 1 tbsp lemon zest, 1 tbsp lemon juice, and 2 tbsp parsley.

The double-roast method gives you the best of both worlds: creamy centers and crackly edges, while the lemon cuts through the richness for a seriously addictive bite.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely so the edges don’t burn!

Caramelized Onion Smashed Sweet Potatoes

These smashed sweet potatoes are a game-changer—creamy, slightly crispy, and topped with rich caramelized onions for a sweet-savory bite.

Ingredients:

• 2 lbs sweet potatoes, scrubbed
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tbsp butter
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 45–50 minutes until tender.
2. Meanwhile, heat remaining 1 tbsp olive oil and butter in a skillet over medium-low heat. Add onions and cook, stirring occasionally, for 20–25 minutes until deeply golden. Season with 1/4 tsp salt and black pepper.
3. Let sweet potatoes cool slightly, then gently smash them with a fork or masher (keep skins on). Drizzle with any pan juices, then sprinkle with smoked paprika and remaining 1/4 tsp salt.
4. Top with caramelized onions and parsley (if using). Serve warm.

The contrast of the crispy-edged potatoes with the silky onions makes this side dish feel indulgent yet wholesome.

Tip: For extra crispiness, broil the smashed potatoes for 2–3 minutes before adding toppings.

Truffle Oil Smashed Sweet Potatoes

These smashed sweet potatoes are crispy on the outside, creamy inside, and finished with a luxurious drizzle of truffle oil for an elegant twist on a classic side.

Ingredients:

• 2 lbs sweet potatoes, scrubbed (about 3 medium)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves
• 2 tbsp grated Parmesan cheese
• 1 tbsp truffle oil
• Flaky sea salt, for garnish

Instructions:

1. Preheat oven to 425°F. Pierce sweet potatoes all over with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 45-50 minutes until very tender.
2. Let cool slightly, then gently smash each potato with the bottom of a glass or measuring cup (keep them intact but flattened). Drizzle with remaining 2 tbsp olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Return to oven for 15-20 minutes until edges are crispy. Remove and immediately sprinkle with 1 tbsp thyme leaves, 2 tbsp Parmesan, and a drizzle of 1 tbsp truffle oil. Finish with flaky sea salt.

The double-roasting method creates irresistible caramelized edges, while the truffle oil adds earthy depth without overpowering the sweet potatoes’ natural flavor.

Tip: For extra crispiness, flip the potatoes halfway through the second bake!

Chipotle Lime Smashed Sweet Potatoes

These smoky, tangy smashed sweet potatoes are a flavor-packed twist on the classic side dish—perfect for adding a little kick to your weeknight dinners.

Ingredients:

• 2 lbs sweet potatoes, scrubbed and halved lengthwise
• 2 tbsp olive oil, divided
• 1 tsp chipotle powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 2 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 425°F. Toss sweet potatoes with 1 tbsp olive oil, then place cut-side down on a parchment-lined baking sheet. Roast for 30 minutes until fork-tender.
2. Let potatoes cool slightly, then use a glass or measuring cup to gently smash each half (keep skins intact). Drizzle with remaining 1 tbsp olive oil.
3. Sprinkle evenly with chipotle powder, smoked paprika, and kosher salt. Return to oven for 10 minutes until edges crisp.
4. Whisk together lime juice and honey, then drizzle over potatoes. Garnish with cilantro before serving.

The double-cook method gives these a perfect contrast: creamy centers with caramelized, crispy edges. That honey-lime finish? *Chef’s kiss*.

Tip: For extra smokiness, swap chipotle powder with 1 tbsp minced canned chipotles in adobo.

Herbed Goat Cheese Smashed Sweet Potatoes

These creamy, tangy smashed sweet potatoes are a dreamy side dish with just the right amount of herb-kissed richness.

Ingredients:

• 2 lbs sweet potatoes, peeled and cubed
• 4 oz goat cheese, softened
• 2 tbsp unsalted butter, melted
• 2 tbsp fresh chopped parsley
• 1 tbsp fresh chopped thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped chives (for garnish)

Instructions:

1. Place sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 12–15 minutes until fork-tender. Drain well.
2. Return potatoes to the pot and add 4 oz goat cheese, 2 tbsp melted butter, 2 tbsp parsley, 1 tbsp thyme, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mash until creamy but slightly chunky.
3. Transfer to a serving bowl and top with 2 tbsp chopped chives. Serve warm.

The goat cheese adds a luxurious tang that balances the sweetness, while the fresh herbs keep every bite bright. Tip: For extra texture, broil the smashed potatoes for 2–3 minutes before garnishing.

Conclusion

With 20 mouthwatering smashed sweet potato recipes, there’s something here for every craving—whether you’re after crispy, creamy, or loaded with toppings. We hope you find a new favorite! Don’t forget to leave a comment sharing which recipe you loved most, and pin this roundup to your Pinterest board for easy access. Happy cooking!