By Yasmin Fahr
Published March 1, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- 4(368)
- Notes
- Read community notes
With charred skin and crispy bits, this irresistible side dish embodies the beloved dichotomy of smashed potatoes or tostones — soft inside and crunchy outside — but with the natural sweetness of the sweet potato. The key is to cut the sweet potatoes at just the right thickness — about ½ inch — so they can spread out when smashed. The optional step of sprinkling a thin layer of cheese on top before the final broil gives each piece a slight salty finish, with additional texture: Any bits that fall onto the pan become crisp and frico-like. A tangy, lime-mustard-yogurt dip or drizzle would also be welcomed.
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Ingredients
Yield:4 servings
- 2pounds sweet potatoes (about 2 large or 3 medium), unpeeled, cut crosswise into ½-inch-thick rounds
- 3tablespoons olive oil
- Salt
- 1teaspoon ground cumin
- 1teaspoon dried oregano
- 1teaspoon smoked paprika
- Grated Parmesan (optional)
- 1lime, halved
- 1 or 2sprigs cilantro or parsley leaves and tender stems, gently torn or chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
294 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 4 grams protein; 595 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the oven to 425 degrees and set a rack 6 inches from the broiler. On a sheet pan, toss the sweet potato rounds with 2 tablespoons of olive oil. Season with salt and the spices, tossing to coat well. Bake in the center of the oven until the largest piece is easily pierced with a fork, about 25 minutes.
Step
2
Remove from the oven and turn on the broiler. Use the bottom of a measuring cup to gently press the rounds to smash them. (It’s OK if some fall apart.)
Step
3
Drizzle with the remaining 1 tablespoon oil, then broil until the tops darken and char in spots, 2 to 3 minutes, depending on the strength of your broiler. Use a spatula to flip them, sprinkle with Parmesan, if using, and cook until the other side also darkens in spots and the cheese melts, about 1 minute more.
Step
4
Squeeze half a lime over everything and finish with a sprinkle of herbs and more grated cheese, if desired. Serve with the remaining lime half cut into wedges.
Ratings
4
out of 5
368
user ratings
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Cooking Notes
Mike Murphy
Ditch the sheet pan and drag out the cast iron skillet. I grow sweet potatoes and cook them a lot. I had these for lunch, but I hot fried them until blackened in butter and smushed them with a juice glass. Killer. Salt and pepper......
Name
I wish I had peeled the sweet potatoes. The skins were really tough.
sheri
This might work better to crisp in a skillet
Dan
More sticky and mushy than chewy. Not a winner.
Danielle
I was wondering the same thing -- what would make these crispy and not just baked potatoes with a bit of caramelization in parts? Do they need a toss in cornstarch? To be salted? air dried uncovered overnight in the fridge? tossed in cornstarch? Love the idea of tostones, but never had success with crispy sweet potatoes without mods.
kim
Hmmmm mine were delicious but not crispy, what did I do wrong?
Not So Crispy
Mine were mushy. Hard to turn without really breaking up after broiling. Tasty but very un-crispy.
Kristy
I peeled the sweet potatoes and sliced them thinner than 1/2 inch. I roasted them in the oven and then finished them in the frying pan with a small amount of olive oil. They turned out really well. The bottom was nice and crunchy and the inside tasted sweet and caramelized. I didn't use the cheese but I did sprinkle the lime.
jf brady
I find sweet potatoes don’t crisp up like regular potatoes. Have you ever run across really crisp sweet potato fries? Not me. So, I’ve just given up ever expecting that.
Nancy D
These were tasty, but comparing them to tostones is ludicrous. Mine were mushy, too. That was ok…love sweet potatoes and the flavoring, but definitely not crispy.
Jeff
Haven't tried this but it looks intriguing. But I wonder... every time we broil anything we end up with a smoky house. With these oiled potatoes so close to the heating element they'll smoke also. So, maybe the frying pan... or the outdoor grill.
Name Padma
To all those who are looking for crispy sweet potatoes: My mother in law does something similar though with cinnamon sugar for Thanksgiving. But she parboils the peeled sweet potatoes, then slices on a diagonal and pan fries in butter in a large cast iron pan. Definitely crisped them up. I remember trying to make them and forgetting the parboil step. What a mistake! I’ll try this with microwave to partly done and then hot skillet to crisp.
Kristy
I peeled the sweet potatoes and sliced them thinner than 1/2 inch. I roasted them in the oven and then finished them in the frying pan with a small amount of olive oil. They turned out really well. The bottom was nice and crunchy and the inside tasted sweet and caramelized. I didn't use the cheese but I did sprinkle the lime.
LifeBehindHandlebars
Easier in Lodge 12" skillet. I cut the potatoes at a 45 degree angle and add S&P for a simply sizzled treat (with scant & evenly distributed olive oil in the pan).
Anita
I microwave a whole sweet potato until nearly done, then let it rest so I don't burn my fingers. I preheat a 400 degree oven with the sheet pan in it to get hot. Then I cut the potato into 1/3" slices and put it on a parchment sheet covered hot pan sheet pan. I spray olive oil on the slices, top and bottom and sprinkle with salt and pepper. Bake for 20+ minutes until the bottom is brown. Flip, squash the potato slices if you want, and bake again for 20+ minutes. The secret is the hot sheet pan.
Jax
Sorry, but you can't even deep-fry sweet potatoes to a state of crispness. This just burns/caramelizes edges. That's fine, but don't offer people false promises.
Diana
Good, but not really crispy enough. Airfryer second night added a bit more crunch. Flavor excellent
Don
Mushy, not crispy? They needed more heat. Your broiler isn't hot enough or you had the pan too far from the heat source.Finishing in a very hot cast iron skillet might be a good idea.
kim
Hmmmm mine were delicious but not crispy, what did I do wrong?
NicoleS
Turned out a little mushy. Also, the measuring cup stuck to the potatoes when I used it to smash them. Still yummy.
Mike Murphy
Ditch the sheet pan and drag out the cast iron skillet. I grow sweet potatoes and cook them a lot. I had these for lunch, but I hot fried them until blackened in butter and smushed them with a juice glass. Killer. Salt and pepper......
forrest
What about using an air fryer. My oven has true convection and works great for crisping
Kirby Gnilis
Add my name to the non-crispy crowd. Hard to maneuver the slices, difficult to flip. I finally gave up. Yes, tasty. No, not crispy.
jf brady
I find sweet potatoes don’t crisp up like regular potatoes. Have you ever run across really crisp sweet potato fries? Not me. So, I’ve just given up ever expecting that.
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