Crispy Smashed Sweet Potatoes with Lemon Garlic Dipping Sauce Recipe
Crispy smashed sweet potatoes with a soft center, perfectly seasoned and roasted, served with a zesty lemon garlic dipping sauce. This easy finger-food side dish or appetizer is ideal alongside pork, steak, chicken, burgers, or seafood. Enjoy a healthier and flavor-packed alternative to traditional fries with this crowd-pleasing recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Smashed Sweet Potatoes
- 2 1/2 lbs sweet potatoes (3 medium/large)
- 3 Tbsp extra virgin olive oil
- 1 tsp fine sea salt
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp ground cumin
Creamy Lemon Garlic Dipping Sauce
- 3/4 cup plain Greek yogurt or sour cream (non-fat or any fat content)
- 1 small garlic clove, finely grated
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/2 to 1 tsp hot sauce such as Tabasco, Crystal, or Franks (optional)
Instructions
- Prep the sweet potatoes: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. You may peel the sweet potatoes if preferred, but leaving the skins on adds texture and nutrients. Slice the sweet potatoes into 3/4-inch thick rounds for even cooking and the perfect balance between crispy edges and a creamy center.
- Season: In a large bowl, combine the olive oil with the sea salt, smoked paprika, garlic powder, black pepper, and ground cumin. Toss the sweet potato rounds in the seasoned oil mixture until they are evenly coated.
- Roast: Arrange the coated sweet potato rounds in a single layer on the prepared baking sheet with space between them to ensure crisping. Roast in the oven for 25-30 minutes until the potatoes are fork-tender but still hold their shape. Avoid overcooking to prevent them from falling apart.
- Smash: Remove the sweet potatoes from the oven. Using the bottom of a measuring cup or a spatula, gently press each round down until it spreads slightly and cracks at the edges, creating a smashed effect. Be careful not to flatten them too much or they may fall apart.
- Broil: Lightly brush the tops of the smashed potatoes with extra virgin olive oil to promote crispiness. Place under the broiler for 2 to 3 minutes, watching closely, until the tops and edges turn golden brown and slightly caramelized.
- Make the Dipping Sauce: While the potatoes are roasting, whisk together the Greek yogurt or sour cream with the grated garlic, lemon juice, salt, and optional hot sauce. Mix until smooth and flavorful, then serve alongside the warm smashed sweet potatoes.
Notes
- Use longer, thinner sweet potatoes as they hold together better when sliced and smashed, and they crisp up more efficiently than wider, rounder varieties.
- Maintain the slice thickness at about 3/4 inch for the best texture; thicker slices might remain dense, while thinner ones could fall apart when smashed.
- Storage and Reheating: Refrigerate cooled sweet potatoes within 2 hours in an airtight container for up to 4 days. Store the dipping sauce separately covered for up to 4 days.
- For freezing, cool completely and place in airtight freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat sweet potatoes in an air fryer at 350°F for 5-10 minutes or bake at 350°F for 10 minutes until heated through (165°F internal temperature). They hold up well, making this an excellent make-ahead dish.
