7 Days Fun of Clean RecipesDownload
4Nov, 20
Clean Food Love
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Smashed + Roasted Sweet Potatoes 🍠🍠🍠

This is a beautiful Thanksgiving or Christmas side dish recipe – but don’t stop there! I think you’ll love this idea enough to make these for meal prep, or a special weeknight side too!

Smashed + Roasted Sweet Potatoes are ALL THE THINGS: Sweet-Creamy centers with lightly Salty-Crisp edges.


I’m asked quite often, HOW TO get those sweet potatoes to CRISP up at home???

💡 Here are my BEST tips for you to try:

➡️ Use avocado oil for roasting your potatoes, and NOT a lot!

Avocado oil is far superior for roasting vegetables in my opinion.

A teeny tiny bit of oil goes a LONGGG way when roasting.

If you’ve ever had soggy sweet potato fries, most likely they were just coated in too much oil.

➡️ Try salting your sweet potatoes and other veggies AFTER roasting.

Salt draws out the moisture in vegetables, so if they are sitting in salt throughout the entire prep & cooking process, then you’re just dealing with all of that moisture being released. Simply wait until serving to sprinkle with a tiny pinch of salt.

➡️ Make sure your potatoes are placed in a nice, even layer on the sheet pans. They need space to crisp up. Proper air-flow without any over crowding on your sheet pans will help wonders! Use several pans, or cook in batches if you’re making a bunch.

➡️ Use parchment paper, or Silpat mats/liners on your sheet pans.

Do you have any other tips for us?

Let me know if our tricks help you to successfully roast nice crispy potatoes at home!

Try making these potatoes with different variations of fresh or dried herbs, each time you’ll have a brand new flavor!

➡️  Here’s our FAVORITE homemade Tzatziki for Dipping

➡️  Or a homemade Ranch Dip Recipe

Makes about 6 servings


  • 2lbs. yams or sweet potatoes, skin on, scrubbed, and cut into 1″ to 1-1/2″ thick slices
  • 3 Tbsps of avocado oil, or olive oil, divided
  • sea salt and freshly ground pepper, to taste
  • 2 Tbsps fresh picked thyme leaves


Bring a large pot of salted water to a brisk boil.

Carefully add in your prepared sweet potato slices. Reduce the heat and and simmer on low for 5-6 minutes, or just until they are slightly softened. Alternatively, you can steam your sweet potato slices, but not for too long. We want them slightly tender to make the smashing process easier, but not falling-apart-mush.

Carefully remove from hot water using tongs, then allow your potatoes to air dry, sitting on towels for a few minutes.

Meanwhile, preheat your oven to 425 degrees f. and line 2 large baking sheets with parchment paper. Grease the entire surface of your parchment paper with a tablespoon of oil.

Divide potatoes evenly between the prepared sheets; lightly mash them as shown in the photos, using a metal spatula.

Drizzle tops with the remaining oil and season with pepper to taste, then sprinkle with thyme.

Roast for about 30 minutes, flipping them over halfway during their roasting.

Season with a touch of sea salt or flaky sea salt and additional fresh thyme, if desired.



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