These crisp and savory sweet potatoes are smashed and roasted in the oven to make the perfect side to just about any dish. Making them ahead of time makes weeknight dinners super quick and easy!
Ingredients
- Sweet Potatoes
- Avocado or Olive Oil
- Spices: Salt and Pepper
Instructions
- Wash and dry the potatoes. Cut evenly into four pieces, place in a medium size pot and cover with an inch of water. Bring to a boil and cook for 15 – 20 minutes or until you can pierce with a fork. Drain the water immediately and allow the potatoes to cool before handling.
- Line the baking sheet with foil or parchment paper and preheat the oven to 425 degrees.
- Using a cutting board and solid spatula smash the potatoes skin side up. Use the spatula to gently remove the potato from the cutting board and place onto the baking sheet. Once the potatoes are all smashed drizzle generously with avocado or olive oil and season with salt and pepper.
- Place them in the oven for 15 minutes. Flip and allow the potatoes to roast for an additional 10 minutes. You want your potatoes nice and golden brown on both sides!
- Serve as a side with a favorite dish or protein!
These sweet potatoes are on our weekly menu and are prepped ahead every Sunday. They make weeknight dinners flow fast and easy! We love tossing these into our Mexican Chicken Tinga Bowl or served with Pan Seared Salmon with Chimmichurri sauce. Your options with these potatoes are truely unlimited!
We hope you love them. Enjoy!
Check out other recent recipes below!
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Smashed Oven-Roasted Sweet Potatoes
These simple oven-roasted sweet potatoes go absolutely perfect with so many things! Smashing these sweet potatoes makes the become super crispy and flavorful. Change up the spices and you can eat these as a side with Mexican, Indian and many other dishes!
Equipment
- 1 medium size pot
- 1 Cutting Board
- 1 Chopping Knife
- 1 Sheet Pan or Roasting Pan lined with foil or parchment paper for easy clean up
- 1 Large Solid Spatula I prefer to use my steel solid spatula or a flat wooden spatula. These both work well because they are sturdy and easy to clean. Avoid using a slotted spatula if possible!
Ingredients
- 2-3 Small to Medium Sweet Potatoes Feel free to use more or less sweet potatoes. These are perfect when prepping lunch for the week ahead!
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 tbsp Olive Oil or Avocado Oil Adjust according to the number of potatoes being prepared.
Instructions
- Wash and dry the sweet potatoes. Using you chopping knife, cut the sweet potatoes into four equal pieces. Each piece should be roughly 2 inches long. Place the potatoes into your pot and cover the potatoes with 1 inch of water. Add a pinch of salt to the water, place the pot on your stove top and bring the potatoes to a boil. Lower the heat to medium and cook, about 15-20 minutes until they can be easily pierced with a fork. Drain the potatoes and allow them to cool before handling.
- Pre-heat your oven to 425 degrees and prepare your baking sheet with foil or parchment paper if using.
- Grab your cutting board and spatula. Place the potatoes one at a time onto your cutting board and gently press the potatoes skin side up using the spatula. Use the spatula to lift the potato from the cutting board and place on the baking sheet.
- Once the potatoes have been placed onto the sheet generously drizzle them with olive oil and season with salt and pepper. Feel free to use more or less salt and pepper, you can always add more at the end!
- Place in the oven for 15 minutes. Flip and allow the potatoes to roast for an additional 10 minutes. You want your potatoes nice and golden brown on both sides!
- Allow the potatoes to rest on the baking sheet for at least 5 minutes or until ready to eat! Enjoy!
Nutrition
Serving: 1gCalories: 129kcalCarbohydrates: 23gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 644mgPotassium: 388mgFiber: 4gSugar: 5gVitamin A: 16034IUVitamin C: 3mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!
