Do I cut the sweet potatoes before boiling?

Yes. Peel and slice them into thick rounds before boiling. This helps them cook evenly and makes the smashing step much easier.

Can I make Crispy Smashed Sweet Potatoes in an air fryer?

Absolutely. An air fryer works beautifully for this recipe and often produces extra crispy edges. Cook at 180°C (350°F) and flip halfway through cooking.

What if I accidentally cut the sweet potatoes too thin?

No problem. Some cooks have skipped the smashing step entirely after slicing their sweet potatoes thinner than intended. The flavor remains fantastic, and they still crisp up nicely.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in an oven or air fryer rather than a microwave.

Can I make them without honey?

Yes. Maple syrup works well as a substitute, or you can omit the sweet glaze altogether if preferred.

Why aren't my sweet potatoes crispy?

The most common reasons are: Too much moisture after boiling Overcrowding the tray Not using enough cornstarch Removing them before they're fully golden A few extra minutes of cooking can make a big difference.

Crispy Smashed Sweet Potatoes: 7 Irresistible Bites

Description

Crispy Smashed Sweet Potatoes are crunchy on the outside, tender in the center, and coated with a sweet-spicy honey glaze. Served with a creamy garlic yogurt sauce, they make an easy appetizer, snack, or side dish that’s packed with flavor.

Ingredients

Scale

For the Crispy Smashed Sweet Potatoes

600g sweet potato, peeled and cut into 3cm slices
2½ tablespoons olive oil
2 tablespoons cornstarch
½ teaspoon garlic powder
1 teaspoon sriracha
½ teaspoon freshly cracked black pepper
½ to 1 teaspoon flaked sea salt
1 teaspoon honey

For the Garlic Yogurt Sauce

¼ cup (90g) thick Greek-style yogurt
Salt, to taste
Pepper, to taste
½ teaspoon garlic powder or 1 garlic clove, finely minced

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Instructions

Preheat oven or air fryer to 180°C (350°F).
Peel and slice the sweet potatoes into 3cm rounds. Boil in salted water for 5–8 minutes, until fork-tender. Drain well.
In a small bowl, mix olive oil, cornstarch, garlic powder, sriracha, black pepper, and salt.
Arrange sweet potato slices on a lined baking tray. Place parchment paper over each slice and gently smash to about 1cm thick.
Brush the seasoning mixture over both sides of the sweet potatoes.
Bake or air fry for 30–40 minutes, flipping halfway through, until golden and crispy.
During the final few minutes of cooking, drizzle with honey and return to the oven until sticky and caramelized.
Meanwhile, stir together the yogurt, garlic, salt, and pepper to make the dipping sauce.
Serve immediately with the garlic yogurt sauce.

Notes

Cornstarch is key for achieving extra crispy edges.

Allow the potatoes to dry slightly after boiling for the best texture.

For extra heat, add more sriracha.

Maple syrup can be substituted for honey.

Leftovers can be reheated in the oven or air fryer to restore crispiness.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baked / Air Fryer
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 190
Sugar: 6g
Sodium: 340mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 3g
Cholesterol: 2mg