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
- Fresh parsley or rosemary for garnish
- Optional: Crumbled feta or a drizzle of hot honey
Instructions
- Wash the sweet potatoes thoroughly. Place them in a large pot and cover with cold salted water. Bring the water to a boil, then reduce the heat and simmer for about 15-20 minutes. You want them fork-tender but not falling apart. Drain the water and let the potatoes sit for five minutes to allow excess steam to evaporate.
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the cooked potatoes on the sheet, leaving space between each. 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, garlic powder, smoked paprika, salt, and pepper. Brush this mixture generously over both sides of the smashed potatoes.
- Slide the baking sheet into the oven. Roast the potatoes for 25-30 minutes. Halfway through the cooking time, carefully flip each bite with a spatula to ensure both sides achieve a golden-brown, crispy texture. Look for the edges to turn a deep orange-brown; this indicates the natural sugars have caramelized perfectly.
- Remove the tray from the oven. While still hot, sprinkle with fresh herbs or optional toppings like feta cheese. Let them cool for just a minute to allow the crust to firm up even further. Serve immediately while they are at their peak crispiness.
- Cook Time: 60 minutes