Grayson West
Sweet potatoes have finally met their glow-up. With a quick smash-and-roast, they transform into golden, crispy bites of pure comfort. They’re part side dish, part snack, all flavor—proof that simple ingredients and clever technique can make even humble roots feel like a celebration.
Prep
Begin by heating the oven beforehand to 425°F (220°C) and lining a rimmed baking sheet with parchment paper. Grab a potato masher or a sturdy flat-bottomed cup and a little oil for greasing. Give your sweet potatoes a good scrub, and if they’re large, slice them into one-inch rounds.
Par-Cook
Now, it’s time to soften them up. You can boil the sweet potatoes in salted water until they’re just fork-tender, about 10 to 15 minutes. In a rush? You can totally cheat here. Microwave them until just soft, or toss them in the air fryer to par-cook.
Dry
Moisture is the enemy of crispiness. Drain the potatoes well, then pop them back into the warm pot for a minute or two to let the steam escape. Pat them dry with a towel until there’s no surface moisture left.
Base Seasoning
Once they’re dry, it’s time to flavor the base. Gently toss the warm potatoes with olive oil or melted butter—whatever you prefer. Then, add a good sprinkle of salt and pepper. Try your favorite seasoning for that extra kick of personality.
Arrange
Spread your potatoes evenly across the parchment-lined baking sheet so that they leave a little breathing room between each one. Overcrowding will cause them to steam, not roast, and we want that golden crunch. Place each piece flat-side down so they don’t wobble when it’s time to smash.
Smash
Lightly grease your masher or cup, then gently press down on each potato until it’s about half an inch thick. You’re not flattening them into pancakes—just enough to create those rough, craggy edges. Those are what turn beautifully crisp in the oven.
Fat Finish
Before baking, give those smashed surfaces a little love. Brush or drizzle a bit more olive oil or melted butter over the tops. Those uneven edges will soak it up and reward you later with deep, golden-brown crispiness. It is the secret step that makes them restaurant-level good.
Roast
Into the oven they go! Bake them for 15 to 25 minutes, rotating the pan halfway through to ensure they brown evenly. You’ll know they’re ready when the bottoms are caramelized and the edges are perfectly crisp. The smell alone will tell you they’re close.
Crisp Boost (Optional)
If you’re chasing that next-level crunch, here’s your chance. Switch the oven to broil for 1 to 3 minutes, but keep an eye on them. Those edges go from golden to burnt fast. A quick broil gives you that shatter-crisp finish that makes these so addictive.
Finish & Serve
While they’re still hot, top your smashed sweet potatoes with something special like rosemary and parmesan, or a drizzle of browned sage butter. Craving sweet? Try honey and chopped nuts. Going vegan? Olive oil, maple syrup, and toasted seeds do the trick beautifully.