Smashed Sweet Potatoes
Updated Sep 30, 2025
Crispy smashed sweet potatoes roasted in the oven with spices and parmesan cheese! A way to cook sweet potatoes that yields a crispy outside.
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Smashed Sweet Potatoes Are so good!
I’ve made smashed potatoes before, and I knew I had to try the same thing with sweet potatoes. This smashed sweet potatoes recipe turns out crispy on the edges, soft in the middle, and full of garlicky, buttery flavor.
Since baby sweet potatoes aren’t a thing, I just slice larger ones into rounds before roasting and smashing. It gives you more surface area for those crispy edges, which is really the whole hype behind smashed potatoes in the first place.
Happy Cooking!
– Yumna
Smashed Sweet Potato Ingredients
- Sweet potatoes: I recommend using smaller, thinner, organic sweet potatoes because they’re easier to cut sweet potato slices and smash, but larger, thicker potatoes are fine, too.
- Butter: I love the flavor butter adds to these potatoes, but you can swap in olive oil to make this one vegan, if you like.
- Seasoning: I season my smashed sweet potatoes with salt, pepper, Italian seasoning, crushed red pepper, and minced garlic. If you wanna try a sweet version, then swap in brown sugar, cinnamon, and ginger instead.
- Parmesan cheese: Grated parmesan cheese is an optional topping!
How to Make Smashed Sweet Potatoes
Prepare the Sweet Potatoes
Roast the Sweet Potatoes
Smashed Sweet Potato Recipe
Crispy smashed sweet potatoes roasted in the oven with savory spices and parmesan cheese, only 10 minutes to prep!
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
Storage: You can store your leftovers in an airtight container in the fridge for 4-5 days. They won’t be as crispy after being reheated, but they’ll still be good! Reheat them in the oven at 375˚F until warmed through (about 10-15 minutes). Or, try heating them up in a skillet on the stovetop with a little bit of butter or oil over medium heat until warmed through.
Nutrition
Calories: 222kcal, Carbohydrates: 32g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 19mg, Sodium: 299mg, Potassium: 533mg, Fiber: 5g, Sugar: 6g, Vitamin A: 21623IU, Vitamin C: 4mg, Calcium: 97mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Scrub, then scrub again. I’m sure it goes without saying, but since all potatoes grow in the ground, they can be quite dirty. Still, it’s hard to see the dirt on sweet potato skin, so I usually let them sit in cold water for a few minutes to loosen the dirt, then scrub and rinse each potato twice before slicing them.
- 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!
- Use a sharp knife. Sweet potatoes are often harder to slice than regular potatoes, so make sure you have a sharp knife. And be careful while slicing!
- Try not to overcook your potatoes. Keep a close eye on your potatoes while they’re boiling! You don’t want to cook them so long that the skin comes off because the skin is what makes them nice and crispy. Look for knife- tender, not fork-tender.
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 with protein. For a regular weeknight meal, these potatoes pair super well with roasted chicken thighs, or garlic butter steak tips.
- Eat for breakfast. Add some diced onions, breakfast meats, and an egg to your skillet before reheating to make this into a breakfast dish!
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.