Ingredients
Scale
- 1.5 lbs small to medium sweet potatoes (uniform in size)
- 3 tablespoons olive oil or melted butter
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup crushed pecans or walnuts for extra crunch
Instructions
- Start by scrubbing your sweet potatoes thoroughly to remove any dirt, as you will keep the skin on for maximum crispiness. Place the whole potatoes in a large pot and cover them with cold water. Bring the water to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender but not falling apart. While the potatoes boil, preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Drain the potatoes and let them steam dry for a few minutes so the oil sticks better.
- Place the boiled potatoes on the prepared baking sheet. Using the bottom of a heavy glass or a potato masher, gently press down on each potato until it is about 1/2 inch thick. In a small bowl, whisk together the olive oil (or butter), maple syrup, cinnamon, salt, and pepper. Generously brush this mixture over the top of each smashed potato. Slide the tray into the oven and bake for 25-30 minutes. Halfway through, flip them carefully if you want both sides extra crispy, though roasting one side usually works perfectly for a tender-crisp balance.
- Once the edges are dark golden brown and sizzling, remove the tray from the oven. If you are using nuts, sprinkle the crushed pecans over the potatoes during the last 5 minutes of baking. Transfer the hot potatoes to a serving platter. Drizzle any remaining maple glaze from the pan over the top and finish with a tiny pinch of flaky sea salt to make the flavors pop. Serve immediately while the edges are at their peak crispiness.
- Cook Time: 60 minutes