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–+ servings
Smashed Sweet Potatoes

Crispy Smashed Sweet Potatoes for the Perfect Snack Twist

Transform humble sweet potatoes into crispy delights with this vegan-friendly recipe for a perfect snack.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Yukon gold can be a savory substitute
  • 3 tablespoons Olive Oil Avocado oil can be used as an alternative
  • 2 tablespoons Honey Maple syrup or agave for vegan option
  • 1 teaspoon Salt Adjust based on dietary preferences
For the Dipping Sauce
  • 2 cloves Garlic Minced; garlic powder can be a substitute
  • 1 cup Yogurt Greek yogurt or plant-based yogurt for vegan option

Equipment

  • Oven
  • Air Fryer
  • large pot
  • Baking sheet
  • Fork

Method
 

Step‑by‑Step Instructions for Crispy Smashed Sweet Potatoes
  1. Preheat your oven to 425°F or prepare your air fryer for cooking.
  2. Peel and slice the sweet potatoes into 1-inch thick rounds, then boil them for 10-15 minutes until tender.
  3. Transfer the boiled sweet potatoes onto the baking sheet and smash each piece into thick disks.
  4. Drizzle with olive oil and sprinkle with salt; optionally drizzle honey for extra flavor.
  5. Bake in the oven for 30-40 minutes until golden brown and crispy, flipping halfway through.
  6. Prepare the garlic yogurt dip by mixing yogurt, minced garlic, salt, and honey or garlic powder.
  7. Serve the crispy smashed sweet potatoes warm with the garlic yogurt dip for a delightful snack.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 35gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 19200IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Use uniform slices for even cooking and adjust oil wisely to maintain crispiness. Leftovers can be stored and reheated for best results.

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