Description
These crispy smashed sweet potatoes were inspired by a rainy-day craving for something comforting, but a little bold. Roasted to caramelized perfection with a kick of sriracha and honey, then paired with a cool garlic yogurt sauce—they’re crunchy, creamy, and impossible to resist.
Ingredients
For the Sweet Potatoes:
600g sweet potatoes, peeled and cut into thick rounds
2½ tbsp olive oil
2 tbsp cornstarch
½ tsp garlic powder
1 tsp sriracha
½ tsp freshly cracked black pepper
½–1 tsp flaked sea salt (to taste)
1 tsp honey
For the Garlic Yogurt Sauce:
¼ cup (90g) thick Greek-style yogurt
Salt & pepper to taste
½ tsp garlic powder or 1 clove finely chopped garlic (adjust to taste)
Instructions
Preheat oven to 425°F (220°C).
Boil sweet potato rounds for 10–12 minutes until just fork-tender. Drain and let cool slightly.
Line a baking tray with parchment. Gently smash each round using a fork or glass.
In a bowl, mix olive oil, cornstarch, garlic powder, sriracha, black pepper, and honey.
Brush mixture over smashed potatoes. Sprinkle with sea salt.
Roast for 30–35 minutes, flipping halfway, until edges are crispy and golden.
Mix yogurt sauce ingredients in a small bowl.
Serve potatoes hot with garlic yogurt on the side or drizzled on top.
- Prep Time: 15 mins
- Cook Time: 35 min
- Category: Dinner
Nutrition
- Calories: 180
- Sugar: 6g
- Fat: 8g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g