Upgrade your potato game with these Crispy Smashed Japanese Sweet Potatoes. They are sweet, soft, crispy, and loaded with flavor! This recipe makes for the perfect side dish to impress guests without a lot of work.
Japanese sweet potatoes are the superior sweet potato. They are so sweet and delicious! They pair well with almost anything and take on flavors in a lovely way. I eat them all the time, but wanted to find a new way to cook them... and this crispy smashed version is fantastic! As a sweet potato fry lover, dare I say this recipe is better than sweet potato fries?
There are lots of crispy smashed potato recipes out there, as well as plenty of crispy smashed sweet potatoes, but each variety of potato has a different flavor. This Japanese sweet potato recipe is nothing like the orange sweet potato versions, though. We enhance their natural flavor by using coconut and olive oil to get them crispy then add a few herbs to complement the sweetness.
What are Japanese Sweet Potatoes?
Japanese sweet potatoes have a purple skin and white-yellow flesh. They may seem similar to white sweet potatoes, but are even sweeter! They are a bit starchier and drier so they don't get overly mushy when you cook them. Some say they even have a nutty flavor, but it's a sweet nutty flavor, almost like chestnut.
You can find them at most health food stores these days, but if you're having trouble tracking them down, check at your local Asian market.
Why You Will Love this Crispy Smashed Sweet Potato Recipe
- It's unique! There aren't a lot of Japanese sweet potato recipes out there, let alone unique ones beyond roasting them. This savory-sweet side dish is a fun twist on sweet potato recipes.
- It's easy to make. You only need a few ingredients for this simple recipe.
- This sweet potato recipe is fully paleo, AIP, gluten free, vegan, low FODMAP, and low histamine, making it allergy friendly and perfect for almost any diet.
- It's so flavorful, you won't be able to stop eating these Japanese sweet potatoes! I promise you'll be making this recipe again and again- it's going to be your new favorite side dish.
Ingredients for Crispy Smashed Japanese Sweet Potatoes
- Japanese sweet potatoes: the star of the show! You'll need a few large Japanese sweet potatoes for this recipe.
- Olive oil: this recipe calls for two types of fat and trust me on it. The combo of fats makes these potatoes taste amazing and results in the best flavor. I have not tested avocado oil, but I'm sure that would work as a sub.
- Coconut oil or butter: butter or coconut oil will work for the second fat. Even a plant based butter will do!
- Thyme, rosemary, flaky sea salt: adding extra salt and a few herbs helps balance the sweetness of the potatoes.
How to Make Crispy Smashed Sweet Potatoes
- Chop the sweet potatoes into large chunks and steam until fork tender. Alternatively, you can boil them in a pot of water.
- Preheat oven to broil as you prep the potatoes.
- Line a large baking sheet with parchment paper.
- Place potatoes on the baking sheet and use the bottom of a glass to smash them down slightly. They may stick, just smash and scrape off the bottom of the glass as you go. This doesn't have to look perfect.
- Make sure the smashed potatoes are spread out evenly across the baking sheet.
- Drizzle with the olive oil and coconut oil, enough to cover them generously. Sprinkle evenly with salt.
- Broil for 10-15 minutes. The time will depend on your oven. You want a light crisp on the top without burning them. They should end up with crispy outer edges while still maintaining some softness in the middle of the bite.
- Sprinkle the herbs over top and serve immediately.
Substitutions and Variations
- Potatoes:This recipe was truly designed to be made with Japanese sweet potatoes. In a pinch, you could substitute white sweet potatoes. I don't think this recipe would taste as good with red or orange sweet potatoes though.
- Flavors: if you're a garlic fan, feel free to use a garlic infused olive oil or add some fresh garlic. I suggest mincing some garlic cloves and adding it to the sweet potatoes before broiling. I think this recipe tastes best without black pepper, but you can always add a little on top.
- Herbs: this recipe calls for dried herbs, but you can use fresh thyme and rosemary, as well. Finely chop the herbs and add half way through broiling, sprinkling evenly over the potatoes.
Storage
Store any leftover crispy baked sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat in the oven on low then broil at the end for a couple minutes to maintain the crispy texture.
Can I Make These in the Air Fryer?
I have not tested this crispy sweet potato recipe in the air fryer, but I think it could work. Instead of broiling, pop your smashed sweet potatoes into the air fryer on high for a 5-10 minutes. If you try this method, let us know how it went!
More Delicious Side Dish Recipes
Mashed Rutabaga and Sweet Potato
Pumpkin Seed Pesto Butternut Squash
Curried Cauliflower and Sweet Potato Salad
Cinnamon and Ginger Roasted Rainbow Carrots
Crispy Smashed Japanese Sweet Potatoes
Equipment
Ingredients
- 2 large Japanese sweet potatoes
- 2 tablespoon olive oil or garlic infused olive oil
- 2 tablespoon coconut oil or butter
- 1 tablespoon flakey sea salt
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
Instructions
- Chop the sweet potatoes into large chunks and steam until fork tender. Alternatively, you can boil them.
- Preheat oven to broil as you prep the potatoes.
- Spread steamed potatoes on a parchment lined baking sheet and use the bottom of a glass to smash them down slightly. They may stick, just smash and scrape off the bottom of the glass. This doesn't have to look perfect.
- Once smashed, make sure the sweet potatoes are evenly spread out.
- Drizzle with the oils, enough to cover them generously. Then sprinkle the salt evenly over top.
- Broil for 8-15 minutes. The time will depend on your oven. You want a light crisp on the top without burning them.
- Sprinkle with thyme and rosemary once done and serve.
Ann Marie Koshuta says
These look yummy! Perfect side dish. I’ll have to try.
Sent from my iPhone
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