Get ready to fall head over heels for Smashed Chili Sweet Potatoes—a truly irresistible side that marries crispy, caramelized edges with creamy centers, all finished with a zesty kick and cool, tangy toppings. This is the kind of dish that’s so simple to make, yet so full of bold flavor, you’ll find yourself craving it week after week!
Why You’ll Love This Recipe
- The Best of Both Worlds: Enjoy the glorious contrast of crispy edges with soft, creamy sweet potato centers in every heavenly bite.
- Flavor Explosion: The chili garlic sauce, garlic powder, and feta create a vibrant, boldly spiced flavor with just the right balance of tang, spice, and richness.
- Effortlessly Impressive: This dish looks and tastes gourmet, yet it comes together with simple pantry staples in under 40 minutes.
- Irresistibly Customizable: From toppings to heat level, you can tailor Smashed Chili Sweet Potatoes to fit any craving or gathering.
Ingredients You’ll Need
What makes Smashed Chili Sweet Potatoes special is how a few humble ingredients transform into something spectacular. Each component brings its own magic—think deep golden color, crispiness, and a chili-spiked finish you won’t forget.
- Sweet Potatoes (2–3 pounds): Choose firm, vibrant sweet potatoes; keeping skins on adds texture and nutrients!
- Olive Oil (3 tablespoons): Helps achieve those irresistible crispy edges and deepens flavor with every roast.
- Salt & Freshly Cracked Black Pepper (½ teaspoon each): Balances flavor, bringing out the natural sweetness and earthiness.
- Garlic Powder (½ teaspoon): Infuses each bite with a mellow, savory warmth—garlic lovers rejoice.
- Chili Powder (¼ teaspoon): Adds depth and subtle heat to complement the sweet potatoes perfectly.
- Chili Garlic Sauce (1 tablespoon): Delivers a bold, punchy hit of spice, tang, and umami—don’t skip this finishing touch!
- Feta Cheese (2 tablespoons, crumbled): Adds creamy, salty pops that contrast beautifully with the warm potatoes.
- Fresh Herbs (2 tablespoons, chopped): Lively herbs like cilantro or parsley bring that final flourish of freshness and color.
Variations
One of my favorite things about Smashed Chili Sweet Potatoes is how easy they are to tweak—there are endless ways to personalize them based on what you love or have on hand. Get creative and truly make this side your own!
- Dairy-Free: Simply skip the feta or use a plant-based crumble for a completely vegan-friendly version.
- Extra Spicy: Drizzle a little sriracha or sprinkle on extra chili flakes to really turn up the heat.
- Herb Swap: Try fresh basil, mint, or even dill for a refreshing new herb flavor profile.
- Cheese Upgrade: Substitute crumbled goat cheese or cotija for a fun, creamy twist.
How to Make Smashed Chili Sweet Potatoes
Step 1: Prep and Parboil the Potatoes
Start by cutting your sweet potatoes into generous chunks—thirds, or smaller if they’re extra-large. This helps them cook more evenly and makes them the perfect size for those crispy, smashable edges. Boil in cold water until just barely fork tender, then let them cool a bit to keep their shape for smashing.
Step 2: Smash and Season
Preheat your oven to 450°F and give your baking sheet a slick of olive oil. Arrange your parboiled sweet potatoes on the tray, then press down firmly (but not too hard!) with your palm or the bottom of a sturdy glass. The goal? Flatten them so they spread but still hold together, ready for those glorious, crispy bits.
Step 3: Bake Until Crispy
Drizzle the remaining olive oil over the smashed potatoes and season them generously with salt, pepper, garlic powder, and chili powder. Roast for about 25 minutes, or until the edges are deeply golden and crisp, filling your kitchen with the most mouthwatering aroma.
Step 4: Finish and Serve
While still hot, drizzle over the chili garlic sauce for a bold burst of flavor. Sprinkle with crumbly feta and a shower of fresh herbs—then serve Smashed Chili Sweet Potatoes straight from the oven, while they’re at their crispiest best. Enjoy every bite!
Pro Tips for Making Smashed Chili Sweet Potatoes
- Choose the Right Sweet Potatoes: Look for medium-sized, uniformly shaped sweet potatoes so each piece cooks evenly and smashes beautifully.
- Don’t Over-Boil: Boil just until barely fork-tender—too soft and they’ll fall apart when you smash them.
- Get Crispy with a Hot Oven: Roasting at a high temperature (450°F) ensures those crave-worthy golden edges and caramelized flavor.
- Finish with Flair: Add chili garlic sauce, feta, and herbs while the potatoes are hot for an extra burst of texture and flavor in every bite.
How to Serve Smashed Chili Sweet Potatoes
Garnishes
After roasting, shower your Smashed Chili Sweet Potatoes with extra fresh herbs—think cilantro, parsley, or even a few chives for pop. A final crumble of feta or even a dollop of Greek yogurt adds tang and creaminess to every bite.
Side Dishes
These potatoes play so well with grilled chicken, crispy tofu, or juicy steak, and make an outstanding addition to a veggie-packed grain bowl. Pair with a fresh green salad or a bowl of cumin-roasted chickpeas for a wholesome and satisfying meal!
Creative Ways to Present
Layer Smashed Chili Sweet Potatoes in a rustic platter for a family-style brunch, or serve each on individual appetizer plates for a chic dinner party. Stack with a swirl of yogurt, scatter of microgreens, and a drizzle of chili oil for a modern, photo-worthy effect.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely before transferring to an airtight container. They’ll keep well in the fridge for up to 4 days, making them a dream for meal prep or next-day snacking.
Freezing
Surprisingly, Smashed Chili Sweet Potatoes freeze quite well! Lay cooled potatoes in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or container. Reheat straight from the freezer for best texture—though they’ll be a little softer.
Reheating
To revive the crispiness, reheat the potatoes in a hot oven or toaster oven (about 400°F) for 8–10 minutes. The microwave works in a pinch, but the oven brings back that beloved crunch.
FAQs
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Can I make Smashed Chili Sweet Potatoes ahead of time?
Absolutely! You can boil and smash the potatoes earlier in the day, then cover and refrigerate. When you’re ready to eat, simply roast them as instructed—this saves so much time on busy evenings.
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Is there a substitute for chili garlic sauce?
If you don’t have chili garlic sauce, try mixing a bit of sriracha or sambal oelek with a pinch of garlic powder and a squeeze of lime. Even a drizzle of your favorite hot sauce works in a pinch!
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Can I peel the sweet potatoes?
Peeling is totally optional—some people love the rustic look and nutrition of the skin, while others prefer a smoother bite. Either way, your Smashed Chili Sweet Potatoes will be delicious!
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What’s the best way to smash the potatoes without breaking them apart?
Use a flat-bottomed glass or your palm, pressing gently until the potato just splits and flattens—the trick is to go slowly and stop before you mash them too far.
Final Thoughts
If you’re looking for a vibrant, flavor-packed upgrade to your usual side dish rotation, Smashed Chili Sweet Potatoes are the answer. Simple to make and impressively delicious, they’re bound to become a new favorite—so grab some sweet potatoes and give them a try tonight!
Print
Smashed Chili Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 to 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Smashed Chili Sweet Potatoes are a spicy and flavorful twist on a classic side dish. Tender sweet potatoes are smashed, roasted until crispy, and topped with a zesty chili garlic sauce, tangy feta cheese, and fresh herbs.
Ingredients
Sweet Potatoes:
- 2 to 3 pounds sweet potatoes
Seasoning:
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1 tablespoons chili garlic sauce
Finishing Touches:
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped fresh herbs like cilantro, parsley, etc
Instructions
- Cut the potatoes: Cut the sweet potatoes into thirds or quarters, leaving the skin on if desired.
- Preheat the oven: Preheat the oven to 450°F.
- Boil the potatoes: Boil the sweet potatoes until just fork-tender, about 10-15 minutes. Drain and let cool slightly.
- Smash the potatoes: Place the potatoes on a baking sheet and gently smash them with your hand or a glass.
- Season and roast: Drizzle with olive oil, sprinkle with seasonings, and roast for 25 minutes until crispy.
- Finish and serve: Drizzle with chili garlic sauce, top with feta and herbs, then serve.
Notes
- Recipe from the cookbook ‘Everyday Dinners’
- Yield: 2 to 4 servings
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 6mg
