Smashed Sweet Potatoes
Updated Sep 26, 2026
Smashed sweet potatoes roasted crispy with garlic, Parmesan, and Italian seasoning. A savory side made by boiling, flattening, and baking the potatoes.
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I make smashed potatoes pretty often, so I wanted to try the same idea and make smashed sweet potatoes. Since baby sweet potatoes aren’t really a thing, I slice larger ones into thick rounds first, boil them until they’re soft, and then smash them right on the pan. The rounds actually work really well at getting the sweet potatoes crispy because there’s so much surface area touching the pan. I season my smashed sweet potatoes with butter and garlic before smashing, then put them back in the oven so the tops and all those uneven edges can brown.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I went through a few testing rounds with the sweet potatoes, trying to figure out how long to boil them before smashing them. Too firm, and they kind of cracked instead of flattening (it was interesting!). Too soft, and I had mashed sweet potato on the pan. I have much better luck pulling them as soon as a fork goes in easily.
I learned not to get too aggressive with the smashing. I want them fairly thin because those flatter edges get the most browned, but there’s definitely a point where one more press turns the whole thing into pieces. I flatten them until they’re still clearly one potato round and leave them there.
Happy Cooking!
– Yumna
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Smashed Sweet Potatoes Ingredients
- Sweet potatoes: Look for smaller, thinner sweet potatoes with a fairly even width so you get similar-sized rounds. Leave the skins on, scrub them well, and cut into 1-inch-thick slices so they cook evenly. Read more of my tips on how to cut sweet potatoes.
- Butter: I use unsalted butter so I can better control the amount of salt. You can also use olive oil.
- Seasonings: I season my savory smashed sweet potatoes with grated garlic, Italian seasoning, salt, black pepper, and crushed red pepper.
- Parmesan cheese: It’s optional, but I like to finish the potatoes with finely grated Parmesan. If you’re grating it yourself, use the small holes on your grater.
How to Make Smashed Sweet Potatoes
These step-by-step photos walk you through how to make Smashed Sweet Potatoes. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Smashed Sweet Potatoes recipe below
1. Arrange sweet potato
Spread the boiled, drained slices across two large, lightly oiled baking sheets. Leave space between them so they have room to spread when you press them down.
2. Coat with seasoned butter
In a small bowl, combine the butter, some of the salt, Italian seasoning, garlic, black pepper, and crushed red pepper. Drizzle the melted butter mixture over the rounds, then gently turn each one to coat both sides.
3. Smash the sweet potatoes
Press down slowly with the flat bottom of a cup until each round flattens but still holds together. A few cracks around the edges are fine.
4. Add Parmesan and bake
Scatter the grated cheese over the tops. Bake, swapping the trays between the upper and lower racks and turning them front to back halfway through.
5. Pull When Crispy
The edges should be browned and the centers soft. Let the potatoes sit for a few minutes before lifting them off the trays with a spatula.
Full Smashed Sweet Potatoes Recipe
Smashed Sweet Potato Recipe
Video
Ingredients
- Olive oil as needed, for pans
- 4 long sweet potatoes scrubbed, cut into 1-inch-thick rounds
- 2 ¼ teaspoons salt divided
- 3 tablespoons melted butter
- 2 teaspoons Italian seasoning
- 2 garlic cloves grated
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- ¼ cup Grated Parmesan cheese
Instructions
- Preheat oven to 450˚F. Brush 2 large rimmed baking sheets with a thin layer of olive oil. Set aside.
- Add sweet potatoes to a large pot, then cover with cold water by 1 inch. Add 2 teaspoons salt and bring to a boil. Once the potatoes reach a boil, cook for 5 minutes, or until fork-tender. Drain and place on the prepared baking sheet.
- In a small bowl, combine butter, remaining salt, Italian seasoning, garlic, black pepper, and crushed red pepper.
- Pour butter mixture over the potatoes and turn to evenly coat. Use the bottom of a cup to smash the potatoes carefully.
- Sprinkle cheese on top of the potatoes and bake for 30 minutes, rotating the pans from top to bottom and front to back halfway through cooking time.
- Remove from oven and let cool slightly before serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- For a sweet version: Skip the Italian seasoning, garlic, black pepper, crushed red pepper, and Parmesan. Mix 2 tablespoons brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon ground ginger into the 3 tablespoons melted butter. Keep the salt as written.
- For a smoky version: Stir ½ teaspoon smoked paprika into the butter mixture for a smoky variation on this smashed sweet potato recipe.
- Lemon zest: Finish the trays with ½ teaspoon finely grated lemon zest. It pairs nicely with the garlic and Parmesan.
Recipe Tips
- Chop your potatoes instead of slicing them. If it’s easier to chop your potatoes into 2-inch chunks, feel free to do that instead. You can still smash the chunks for crispy, delicious edges!
- Try not to over-boil your potatoes. You don’t want to cook them so long that the skin comes off, because that’s what makes them nice and crispy. Look for knife-tender, not fork-tender.
- Smash them gently. You’re flattening each round, so stop before it turns into a thin smear. Keeping some thickness in the middle gives you a soft center with thinner edges that can brown.
Serving Ideas
- Add to your Thanksgiving table. I love these potatoes at Thanksgiving dinner with my dry brined turkey, vegetarian stuffing, cranberry orange sauce, and oven roasted Brussel sprouts.
- Pair them with protein. For a quick weeknight meal, these potatoes pair super well with roasted chicken thighs, baked salmon, or garlic butter steak tips.
- Have them for breakfast. Add some diced onions, breakfast meats, and an egg to your skillet before reheating to make this into a breakfast dish! Or, add them to my quinoa breakfast bowl.
Troubleshooting
Some softness is expected in the centers. If the edges haven’t browned, the rounds may have been too wet, crowded together, or left too thick after smashing. Give them space on the trays and a few more minutes in the oven, watching the Parmesan so it doesn’t burn.
If they break into firm chunks, they need more time in the boiling water. If they collapse into mash, they may have cooked too long. Either way, use gentle pressure with the cup; small cracks around the edges are normal.
Lightly brush the bottom of the cup with olive oil and wipe off any bits of potato between rounds. Lift it slowly after pressing so it doesn’t pull the potato up with it.
Comments
Can you sub olive oil for the butter? I’m trying to cut down on butter 😊
Yes, absolutely!
I want to make these for Easter and I’m wondering if I can prep these a few hours in advance so they’re ready to pop in the oven? Thanks – they sound delicious!
Yes! You may need to add a few extra minutes to the bake time if you’re pulling them straight out of the fridge but I think prepping ahead of time will work out great.
This is a beneficial blog and video on Smashed Sweet Potatoes. You mentioned the organic ingredients and preparation instructions, which will help moms prepare it at home easily. It is nutritious. My family likes potatoes and organic food. We prepare it at home.
Yay, so happy you like the recipe and found the post helpful! Thank you!!
Would adding rice flour help them to crisp up?
I haven’t tried it myself but I think that would work. Please let me know how it turns out if you end up trying it!
Have you tried this with baked sweet potatoes, then slice and smash and bake? I am wondering if the individual sliced boiling is an essential part to get results or if baking first would work. Any thoughts? Thank you.
Good question! I don’t think baking them first would give you the same texture you’re looking for. You want to parboil them so they are just soft enough to smash with a cup—if you bake them first, even cutting them into slices will cause the sweet potato to lose its shape. You could try it out and see for yourself, but I imagine baking them first will make a bit of a mess!
Can the sweet potatoes be steamed to soften instead of par-boiling? How long do you think this would take?
Yes, just make sure they don’t get too soft or they will fall apart when you smash them.
Easy and tasty recipe, I love how it turned out and will definitely make it again. Thank you!
I followed exactly with the exception of the bake time, 20 minutes v 30 but I only had one pan and the mashing part.
It didn’t work for me but it was most likely my fault since I used a basting brush to coat my pan with oil and used the same brush to apply the butter seasoning mix. Too slippery. So I skipped the mashing part. Still, came out so good! The seasoning and sweet potato flavor complimented each other.
Glad to hear they turned out ok!
These have become a firm favourite in my family. The only problem is, no matter how many I make, they disappear! No leftovers. I haven’t liked sweet potatoes a great deal so far. Now, I shall be buying them frequently. Thank you!
do you slice the potatoes before or after boiling?
The potatoes are cut into 1-inch-thick rounds before boiling.
Can I cook the sweet potatoes in an airfryer after smashing them?
Yes! You could, just make sure to do so in batches if you basket isn’t that big. You want the sweet potatoes to have some air circulating around them for maximum crispiness.