Ingredients
Scale
- 1.5 lbs small to medium sweet potatoes (uniform size works best)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh rosemary or thyme, finely chopped
- Optional: A drizzle of maple syrup or a sprinkle of parmesan cheese
Instructions
- Place your sweet potatoes in a large pot and cover them with cold salted water. Bring the water to a boil over high heat. Reduce the heat and simmer for about 15 to 20 minutes, or until the potatoes are fork-tender but not falling apart. Drain the potatoes and let them sit for 5 minutes to allow excess steam to escape. This drying period helps ensure they get crispy later.
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place the parboiled potatoes on the sheet, leaving plenty of space between them. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2 inch thick. In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, and smoked paprika. Brush this mixture generously over the top of each smashed potato.
- Slide the baking sheet into the oven and roast for 25 to 30 minutes. Halfway through the cooking time, carefully flip the potatoes with a spatula to ensure even browning. Roast until the edges are golden brown and crispy. Remove from the oven and immediately sprinkle with fresh rosemary or thyme. Serve hot while the texture is at its peak crunchiness.
- Cook Time: 60 minutes