Crispy Smashed Sweet Potato Rounds
Sometimes the simplest side dishes end up being the ones you make over and over again, and this is one of those. These crispy sweet potato rounds start out just like any roasted vegetable, sliced, seasoned, and baked, but one small step at the end completely changes them.
That quick smash after roasting creates little pockets and edges that crisp up even more in the oven, while also giving you the perfect surface to catch melted butter and cheese. It turns something basic into something that feels just a little elevated, without adding any real effort.
What Makes This Method Different
Roasted sweet potatoes are nothing new, but the texture here is what sets these apart.
Instead of leaving them as simple rounds, smashing them after the first roast creates more surface area. More surface area means more crisp edges, more caramelization, and more places for flavor to settle in.
You still get that soft, creamy center, but now it’s surrounded by golden, slightly crisp edges that give each bite some contrast.
The Cheese Factor
This is where you can really make it your own, and honestly, it changes the entire personality of the dish depending on what you use.
Parmesan gives you that salty, nutty finish and crisps up beautifully on top.
Feta stays softer and adds a briny bite that cuts through the sweetness.
Blue cheese goes bold and rich, and pairs surprisingly well with sweet potatoes if you like a stronger flavor.
You can keep it classic, or you can switch it up depending on what you’re serving it with.
Perfect for Cast Iron or a Sheet Tray
If you’re using a cast iron sheet tray, you’ll get even more of that crispy bottom, especially if it’s preheated before the potatoes go on.
But this works just as well on a standard sheet pan too. The key is giving the potatoes space so they roast instead of steam.
No matter what you use, that second trip into the oven after smashing is where everything really comes together.
Easy to Pair With Just About Anything
These sweet potato rounds are one of those sides that fit almost anywhere.
They work with grilled chicken, steak, or seafood, and they’re just as good next to something simple as they are with a more put-together meal.
They also double as a really good appetizer, especially if you serve them with something to dip. Ranch dressing is an easy favorite, but even something like a garlic aioli or a simple yogurt-based dip works really well here.
If you want to take them a step further, a light drizzle of balsamic glaze over the top adds a little acidity that balances everything out.
Crispy Smashed Sweet Potato Rounds
Equipment
Ingredients
- 2 medium sweet potatoes, cut into 1/2-inch rounds
- 2 tbsp avocado oil
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp white pepper
- 2 tbsp melted butter
Topping Variations
Parmesan
- 1/3-1/2 cup freshly grated Parmesan
Feta + Honey
- 1/3=1/2 cup crumbled feta
- hot honey
Blue Cheese + Balsamic Glaze
- 1/3-1/2 cup crumbled blue cheese
- Finish with balsamic glaze after broiling
Instructions
- 1. PreheatPlace a cast iron skillet in the oven and preheat to 425°F.If using a sheet pan, line with parchment and do not preheat.2. Prepare the seasoning oilIn a large bowl, whisk together the oil and seasoning until well combined.3. Coat the sweet potatoesAdd the sweet potato rounds and toss until evenly coated.If any seasoned oil remains in the bowl, reserve it.4. Arrange on the panCarefully place the rounds in a single layer on the hot skillet, or onto the prepared sheet pan.Drizzle any remaining seasoned oil from the bowl over the top.5. RoastRoast until the sweet potatoes are tender and lightly browned on the bottom.For preheated cast iron, begin checking around 18 to 20 minutes.For a sheet pan with parchment, roast about 25 minutes.6. SmashRemove from the oven. Using the bottom of a glass or a spatula, gently press each round to slightly flatten.You are not mashing them, just creating a little texture and grooves so the butter and toppings can settle in.7. Finish under the broilerDrizzle with melted butter and add your desired toppings.Place under the broiler for a few minutes, until the edges are crisp and the toppings are warmed and slightly melted.Keep the oven rack in the middle position, not directly under the broiler, and watch closely to prevent burning.
Notes
- Use 1/2-inch slices. Thinner slices will cook too quickly and can burn, especially on a preheated cast iron skillet.If using a preheated cast iron skillet, start checking around 18 to 20 minutes. The bottoms brown faster due to direct heat and the natural sugars in sweet potatoes.If using a standard sheet pan with parchment, plan for about 25 minutes of roasting time.Do not overcrowd the pan. Give the rounds space so they roast and crisp instead of steaming.Smash after roasting, not before. This helps them hold together and creates surface texture for the butter and toppings to settle into.You are not mashing them completely. Just press enough to create grooves and edges.Use a light hand with salt if adding cheese. Parmesan, feta, and blue cheese all bring additional saltiness.Broil with the oven rack in the middle position, not directly under the broiler, to prevent burning.Watch closely under the broiler. They can go from perfectly crisp to overdone very quickly.Balsamic glaze should be added after broiling, not before, so it stays thick and glossy.