Smashed Sweet Potatoes

Smashed Sweet Potatoes - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Crispy Edges, Creamy Centers: Roasted to a Caramelised Finish

Smashed Sweet Potatoes with Chili & Lime are the perfect side dish that brings the heat! This recipe creates slightly crispy edges, a creamy centre, and a delightful sweet-spicy depth that’s completely addictive.

You’ll love the simple sheet pan method (minimal cleanup!) where the sweet potato rounds are roasted, smashed, and then broiled to a perfect caramelised finish. The chili-lime seasoning, featuring cumin, sweet paprika, and fresh lime zest, is what makes this recipe stand out.

Great as a side dish for dinner or served as a light meal topped with smashed avocado and Greek yogurt. Ready in about 35 minutes!

Ingredients

2 large sweet potatoes, peeled and cut into ¾-inch (2 cm) thick rounds
3 tbsp olive oil
1 tsp ground cumin
1 tsp sweet paprika
½ tsp chili powder
¼ tsp chipotle or cayenne (optional, for heat)
1 garlic clove, finely grated
1 tsp sea salt
Freshly ground black pepper
Zest and juice of 1 lime
Flaky sea salt, for finishing
Fresh coriander (optional)
1 avocado
3 tbsp Greek yogurt
1 tbsp toasted sesame seeds (optional)

Steps

Step 1
Preheat oven to 400°F – 200°C and set the rack about 6 inches (15 cm) from the top element.
Step 2

In a small bowl, mix olive oil, cumin, paprika, chili, chipotle, garlic, salt, pepper and lime zest.
Step 3

Place sweet potato rounds on a large roasting pan and brush both sides generously with the mixture. Roast for 20-25 minutes, or until just tender when pierced with a fork.
Step 4

Meanwhile, make the smashed avocado by combining the avocado flesh, juice of the lime and a little salt. Use a fork to crush it.
Step 5

Remove from the oven. Using the base of a glass or jar, gently press each round to flatten slightly. Don’t crush them completely, you want some height left for that creamy centre.
Step 6

Spoon any leftover oil mixture over the tops. Switch the oven to broil (grill) and cook for 3–5 minutes, until the edges caramelise and slightly crisp. Keep a close eye, they can burn quickly.
Step 7

Squeeze over fresh lime juice, sprinkle with flaky salt, and garnish with toasted sesame seeds and chopped coriander if desired.
Step 8

Serve hot as a side, or top with smashed avocado, a spoon of Greek yogurt for a light meal.

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