Equipment
* optional
Ingredients
Produce
- 4 sweet potatoes, scrubbed clean
- 5 g fresh oregano, finely chopped
- 1 lime, cut into wedges
Pantry & Spices
- 45 ml olive oil
- 3 g smoked paprika
- 3 g ground cumin
- 3 g garlic powder
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 284 kcal
- Protein
- 4 g
- Carbohydrates
- 43 g
- Fat
- 12 g
- Fiber
- 7 g
- Sugar
- 12 g
- Sodium
- 634 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 961 mg
- Calcium
- 116 mg
- Iron
- 2.9 mg
- Magnesium
- 76 mg
- Phosphorus
- 12 mg
- Zinc
- 0.9 mg
- Vitamin A
- 11340 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 1.9 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 2 mcg
- Water
- 10 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 220C/425F. Lightly grease a heavy-duty sheet pan with a small amount of olive oil.
Pierce the washed sweet potatoes several times with a fork to allow steam to escape during the initial roasting phase.
Place the whole sweet potatoes on the prepared sheet pan. Roast in the oven for 30 to 35 minutes.
While the potatoes are roasting, combine the olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper in a small bowl. Stir until well blended.
Remove the tender sweet potatoes from the oven. Using a sturdy flat-bottomed glass or a potato masher, gently press down on each potato until it flattens to about 1.5cm thickness.
Generously brush or spoon the spiced olive oil mixture over the exposed tops of the smashed sweet potatoes, ensuring the jagged edges are well coated.
Turn the oven to the broil setting at 260C/500F. Return the pan to the oven and broil for 10 to 15 minutes.
Transfer the crispy potatoes to a serving platter. Squeeze fresh lime juice over the top and scatter with chopped fresh oregano before serving immediately.
Chef's Notes
- Choose sweet potatoes that are relatively uniform in size. Smaller, rounder tubers generally yield the best crispy-edge-to-fluffy-center ratio.
- Do not line the baking sheet with parchment paper for this recipe, as the high heat of the broiler can cause the paper to ignite. Bare metal works best and helps caramelize the bottom.
- The resting period right after smashing is crucial. The steam that escapes is pure water; letting it evaporate removes moisture that would otherwise inhibit crisping.
Storage
Refrigerator: 4 days — Store in an airtight container.
Reheating: Reheat on a sheet pan in a 200C oven for 8-10 minutes until crispy again. Avoid the microwave to maintain texture.
Troubleshooting
Sweet potatoes fall apart completely when smashed
Cause: Potatoes were over-baked in the first step or pressed too aggressively
Fix: Nudge the broken pieces back together on the sheet pan; they will still fuse slightly as the starches crisp up during broiling
Prevention: Roast just until fork-tender and use gentle, even pressure when smashing
Potatoes are mushy, not crispy
Cause: Excess moisture trapped or broiler not hot enough
Fix: Continue broiling for an additional 3-5 minutes, watching closely to prevent burning
Prevention: Allow steam to escape for 5 minutes after smashing, and ensure the broiler is fully preheated
Cultural Context
Smashed potatoes originated as a clever technique to combine the creamy, fluffy interior of a baked potato with the crispy exterior of a roasted one. Adapting this method to sweet potatoes brings a natural sweetness that balances beautifully with the earthy, smoky profile of Southwestern-inspired spices.
