My Smashed Sweet Potatoes with creamy lemon-garlic dip make for a perfect side dish or appetizer. It’s also super easy – you don’t even have to peel the sweet potatoes! Everything about these is so good, from the smoky seasoning to the soft centers and crispy edges, and the sauce is irresistible. This is an unexpected, but unbeatable sweet potato recipe.
This post may contain affiliate links. Read my disclosure policy.
Smashed Sweet Potatoes Video
Quick and easy prep and tons of flavor – everything about these smashed sweet potatoes is good. You’ll love this easy technique for cooking potatoes – it’s similar to my classic Smashed Potatoes recipe. Make sure you don’t skip the cool and tangy dipping sauce.
Sweet Potatoes are a great swap for Potato Wedges or Air Fryer French Fries because they offer the same great crispy bite with the added nutrition of sweet potatoes.
Smashed Sweet Potatoes with Best Dipping Sauce
This easy smashed sweet potato recipe has become a favorite appetizer and side dish for our family, made again and again. My teenage son especially loves these with the dipping sauce (he happily agreed to be my hand model for the photo below).
You’ll be happy to know the lemon-garlic dipping sauce works well with either Greek yogurt or sour cream, as it complements the smoky flavors with tangy, garlicky creaminess.
For potlucks and gamedays, I love serving these Gluten-free smashed sweet potatoes with other finger foods like my Air Fryer Chicken Wings, Jalapeño Poppers, and Mozzarella Sticks.
Ingredients for Smashed Sweet Potatoes
Grab a few spices to make this unforgettable side dish!
- Sweet Potatoes – 2.5 lbs of potatoes, or about 3 medium. Choose long and thin potatoes so when they are sliced, they maintain their shape, are easy to handle, and crisp up better (larger slices release more moisture, so they don’t get as crispy).
- Seasoning mix – salt, pepper, paprika, garlic powder, and cumin
- For the Sweet Potato Dipping Sauce – use either sour cream or Greek yogurt (fat-free works great), and stir in minced garlic, lemon juice, and hot sauce to taste (I love Cholula, but Tabasco, Crystal, or Franks all work fine).
How to Make Smashed Sweet Potatoes
No need to pre-boil the potatoes because they cook perfectly, and carmelize better without boiling. You’ll love my roast – smash – broil technique.
- Prep the sweet potatoes – Preheat the oven to 425°F and place parchment paper on a large rimmed baking sheet. Peel the potatoes (optional, but it makes the chips look cleaner), and cut into 3/4″ slices for the perfect crispiness.
- Season – Stir the rounds with olive oil and seasonings.
- Roast Smashed Sweet Potatoes – arrange the seasoned slices on the baking sheet, and then roast at 425°F for 25 minutes or until they are fork-tender. Do not overcook them or they will fall apart later. Remove them from the oven and set the oven to broil.
- Smash – when soft, smash each round with the bottom of a measuring cup or spatula (be careful not to flatten the slices too much because they can fall apart).
- Broil to caramelize– Brush or spray the tops with extra virgin olive oil then broil for 2-3 minutes (Don’t walk away, they can burn quickly!). They are done when they are golden and caramelized at the edges.
- Make the Sweet Potato Dipping Sauce – in a small bowl, whisk together the Greek yogurt, garlic, lemon juice, salt, and hot sauce. Serve the rounds warm with the dipping sauce.
What to Serve with Smashed Sweet Potatoes
Paired with the sweet potato dipping sauce, they are an excellent snack or appetizer. If you prefer, you can swap the dip with Jalapeño Ranch, Avocado Ranch, Green Goddess Dressing, or Buttermilk Ranch Sauce. These also make a versatile side dish! Try serving alongside these tasty main dishes:
Whip up a batch of these crispy smashed sweet potatoes for your next gameday party or weeknight dinner. They are soft on the inside and crispy on the outside for the perfect substitute for French Fries, and then I serve them with a cool garlic dip that kicks these up to crowd-favorite!
Smashed Sweet Potatoes
Easy smashed sweet potatoes are the perfect crispy finger-food side dish or appetizer for every entree–pork, steak, chicken, burgers, and seafood. Each bite is soft and savory in the center with a crispy outside. I serve with a quick homemade lemon-garlic dip you can make in under a minute. It’s a crowd-favorite alternative to french fries, so switch it up with this fun dish.
Servings: 6 servings
Creamy Lemon Garlic Dipping Sauce
-
Prep the sweet potatoes – Preheat oven to 425°F. Line a large baking sheet with parchment paper. You can peel the sweet potatoes, but I prefer to leave the skins on. Slice into 3/4-inch rounds.*
-
Season – In a large bowl, combine the olive oil and seasonings and stir to combine. Add the sweet potato rounds and toss to evenly coat.
-
Roast – Arrange the rounds in a single layer on the baking sheet with a little space between them. Roast for 25-30 minutes, or until fork-tender but not falling apart. Do not overcook.
-
Smash – Remove from the oven. Using the bottom of a measuring cup or spatula, gently press each round until it spreads slightly and cracks at the edges. Do not flatten them too much, or they will fall apart.
-
Broil – Brush lightly with extra virgin olive oil to help them crisp up, then broil for 2 to 3 minutes, watching closely, until the tops and edges are browned and the sweet potatoes are lightly caramelized.
-
Make the Dipping Sauce – While the sweet potatoes roast, whisk together the dipping sauce ingredients and hot sauce if using, and serve with the warm smashed sweet potatoes.
*Best slice thickness: about 3/4 inch for even cooking and the perfect balance of crispy edges and creamy center. If they are cut too thick, the centers can stay too dense. If they are cut too thin, they can fall apart when smashed.
Storage and Reheating:
- To refrigerate – cool within 2 hours of baking, then store in an airtight container in the fridge for up to 4 days. Store the dip in the fridge covered for up to 4 days.
- To freeze – once cool (within 2 hours), store in an airtight, freezer-safe container or zip top bag in the freezer for up to 3 months. Thaw in the fridge overnight.
- To reheat – air fry at 350°F for 5-10 minutes or bake in a 350°F oven for 10 minutes or until heated through (165°F). They reheat well so you can easily make them ahead.
243kcal Calories40g Carbs6g Protein7g Fat
Nutrition Facts
Smashed Sweet Potatoes
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More Sweet Potato Recipes You’ll Love
You’ll love these smashed sweet potatoes for the extra boost in fiber, vitamins, and delicious flavor! Try these other sweet potato recipes, because I know you’ll love them:
:max_bytes(150000):strip_icc():focal(471x244:473x246)/CNN-New-Years-Eve-with-Anderson-Cooper-123124-9952e5f00fc1425f87113ba2bfb97b29.jpg "Anderson Cooper Says He Once ‘Hated’ New Year’s Eve While Co-Hosting CNN Broadcast")
