Crispy Smashed Sweet Potatoes

When the sweet potatoes come out of the oven, the bottoms should be the first thing you notice: dark at the edges, crisp where they touched the pan, and soft in the middle. I make these crispy smashed sweet potatoes when a plain roasted round needs more crunch without turning into a pile of crumbs. The brief simmer makes the centers tender before the sheet pan does its work.

Cutting the potatoes into even crosswise rounds gives each piece a sturdy center to press. They go into the oven at about half an inch thick, which leaves enough surface to brown while the middle stays tender. I don’t flatten them aggressively; a gentle press makes an irregular edge that crisps without breaking the round apart.

Olive oil goes on the pan and then over the potatoes, so the bottoms and tops have a chance to brown. A short rest on the hot sheet pan helps the crisp edges set before you lift them. The finished rounds are savory, sweet, and easy to pick up with a fork.

Why a Half-Inch Smash Gives You Crisp Edges Without Dry Centers

The best texture comes from keeping the rounds thick enough to have a soft center after roasting. Pressing them to about half an inch opens up more surface area than an intact round, so the oven can brown the edges and the broad top. Press much harder and the pieces can split or flatten unevenly; leave them too thick and you’ll get less of that crisp, craggy edge.

Think of the press as opening the potato, not crushing it. A few cracks around the rim are fine and can turn into extra crisp bits, but each piece should still hold together as a round. That balance is why the potatoes are simmered only until a paring knife slides in easily while they still keep their shape. They need to be tender enough to press, not so soft that they collapse on the pan.

These rounds are a little different from thin slices or smashed baby potatoes. Their size gives you a generous middle, and the gently flattened shape lets one side brown against the pan while the edges roast. That combination makes the contrast between the soft center and crisp outside the point of the dish.

Which Sweet Potato Details Matter Most for These Crispy Rounds

• Sweet potatoes — Choose firm potatoes without soft or shriveled spots. Their natural sweetness deepens as the cut surfaces brown, and fresh, firm potatoes are easier to cut into sturdy rounds. Orange-fleshed sweet potatoes are a familiar choice here; very large or uneven pieces can be harder to cut into rounds of consistent thickness.
• Olive oil — It helps the potatoes brown and gives the finished rounds a subtle fruity note. A regular grocery-store olive oil works well; save a special finishing oil for another use. Avocado oil is a practical substitute if that’s what you have, though it brings a more neutral taste.
• Garlic powder — The fine texture sticks to the oiled surfaces and adds savory flavor without adding moisture. A fresh, fragrant jar is worth using, but there’s no need for a premium brand. If you’re out, leave it off rather than using minced fresh garlic, which can scorch during roasting.
• Black pepper — It adds a mild warmth that keeps the sweet potato from tasting one-note. Freshly ground pepper gives a little more aroma, but ordinary preground pepper is fine. White pepper can stand in if you want a gentler, less visible pepper flavor.

From Tender Rounds to Deeply Browned Edges

Prepare the oven, pan, and water

Heat the oven to 425°F and brush a large rimmed 18×13-inch sheet pan with 1 tablespoon of olive oil. Use a 6-quart pot for the 3 quarts of water, leaving room for the rounds to move as they simmer. Bring the water to a boil before adding the potatoes. Having the oiled pan ready makes it easy to transfer the drained rounds without letting them sit around.

Simmer until tender, not collapsing

Add the sweet potato rounds to the boiling water and simmer for 10 to 12 minutes. Check a round with a paring knife: it should slide in easily, while the potato still holds its shape. If the rounds are breaking apart in the pot, they’ve gone too soft to press neatly. Drain them and let them steam-dry in the colander for 5 minutes.

Press and season each round

Arrange the rounds on the prepared sheet pan, leaving them in a single layer. Gently press each one until it’s about 1/2 inch thick; the pieces should flatten without turning into mash. Drizzle them with the remaining olive oil, then sprinkle the salt, black pepper, and garlic powder evenly over the top. If a round splits slightly at the edge, leave it in place rather than trying to reshape it.

Roast until the bottoms are crisp

Bake for 25 to 30 minutes, until the bottoms and edges are deeply browned and crisp. The color at the edges is a better cue than a pale, soft-looking surface; give the pan the full time it needs to brown. Let the rounds rest on the pan for 5 minutes before serving so the bottoms can set.

Three Flavor Swaps That Keep the Sweet Potato Front and Center

Questions That Come Up Before the Sweet Potatoes Hit the Table

Crispy Smashed Sweet Potatoes

Crispy smashed sweet potatoes are boiled until tender, pressed into rounds, then baked until their bottoms and edges are deeply browned and crisp. A simple olive oil and garlic seasoning keeps the centers tender while the edges turn golden.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Resting 5 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 261

Ingredients Equipment Method Notes

Ingredients

  

• 3 tbsp olive oil divided
• 3 qt water
• 2 lb sweet potatoes peeled and cut crosswise into 1-inch-thick rounds
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder

Equipment

• 1 18x13-inch rimmed sheet pan

Method

 

1. Heat the oven to 425°F.
2. Brush a large rimmed 18x13-inch sheet pan with 1 tablespoon olive oil.
3. Bring the water to a boil in a 6-quart pot.
4. Add the sweet potato rounds and simmer for 10 to 12 minutes, until a paring knife slides in easily but the rounds still hold their shape.
5. Drain the sweet potatoes and let them steam-dry in the colander for 5 minutes.
6. Arrange the rounds on the prepared sheet pan.
7. Gently press each round until about 1/2 inch thick.
8. Drizzle with the remaining 2 tablespoons olive oil.
9. Sprinkle evenly with the salt, black pepper, and garlic powder.
10. Bake for 25 to 30 minutes, until the bottoms and edges are deeply browned and crisp.
11. Let rest on the pan for 5 minutes before serving.

Notes

For the crispiest edges, leave space between the rounds on the pan. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a lower-sodium option, reduce the kosher salt to taste.