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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.
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Prep Time 20 minutes
Cook Time 42 minutes
Resting 5 minutes
Total Time 1 hour 7 minutes
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.