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These crunchy mashed sweet potatoes turn ordinary spuds into an addictive side with amazing texture contrast. You'll love how the crisp outer layer gives way to soft, sweet centers while the simple garlicky yogurt sauce adds a cool, tangy kick.
I came up with this idea when I was bored of plain roasted sweet potatoes. Now my family asks for these crunchy treats every week, and my youngest kid calls them "potato cookies" because of the crispy edges.
Ingredients
- Sweet potatoes: Picked for their natural sweetness and soft texture when done. Go for ones that are firm with unblemished skin
- Cornstarch: Makes the outside super crispy. Don't swap this with cornmeal or you won't get the same results
- Olive oil: Helps them turn golden brown. Grab a nice extra virgin for better taste
- Garlic powder: Adds savory notes without burning like fresh garlic might
- Sriracha: Brings a hint of heat that works against the sweetness. Add more or less based on how spicy you want them
- Honey: Brushed on toward the end for a sticky-sweet finish. Try using raw honey if you've got it
- Greek yogurt: Makes the cool, creamy dip. Pick a thick one for the best texture
Step-by-Step Instructions
- Prepare the sweet potatoes:
- Take off the skin and slice them about 3cm thick. This size works magic - they'll cook through but still hold up when smashed. Boil with a bit of salt for 5-8 minutes until they're just soft when you poke them. You want them tender enough to smash but not mushy.
- Create the coating mixture:
- While they're boiling, mix olive oil, cornstarch, garlic powder, sriracha, and black pepper together. This combo is key - cornstarch makes them crispy while spices add flavor. Stir until you don't see any cornstarch clumps.
- Smash technique:
- After draining, put the potatoes on a baking tray with some space between them. Put a small piece of baking paper on each one and press down with a flat-bottomed glass. Push until they're about 1cm thick. This thickness gives you crispy edges but keeps the middle nice and soft.
- Apply the coating:
- Gently brush the cornstarch mix all over each smashed potato. Make sure to cover them completely for maximum crunch, then flip and do the other side. You want a thin but complete layer.
- Bake to perfection:
- Cook in a hot oven or air fryer at 180°C for 30-40 minutes, turning them over halfway. Look for golden edges and a crispy surface. Check them after 25 minutes since cooking times vary by appliance.
- Create the dipping sauce:
- Stir together greek yogurt with salt, pepper and garlic powder or fresh minced garlic. Let it sit while potatoes cook so the flavors blend together. The cool sauce pairs wonderfully with the hot crispy potatoes.
- Finish with honey:
- In the last few minutes of cooking, drizzle honey over them and put them back in to cook. This makes an amazing sticky glaze that slightly caramelizes. Keep an eye on them since honey can burn fast.
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I added sriracha by accident one day. I was out of my normal spices and just grabbed the bottle from the fridge. That little kick of heat balances the sweetness so well that I never make them without it now.
Make Ahead Options
You can prep these crunchy potatoes partly in advance. Just boil and smash them up to a day before, and keep them covered in the fridge. When you're ready to eat, finish with the coating and baking steps. They'll turn out just as crispy and tasty as if you'd made them start to finish.
Flavor Variations
Try switching up the seasonings for different tastes. Add fresh rosemary and thyme to the oil mix for an herby version. Want something more unusual? Go for curry powder with a squeeze of lime. For a sweet treat, use more honey and dust with cinnamon sugar during the final minutes of cooking.
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Serving Suggestions
These crunchy sweet potatoes go great with grilled chicken or fish. For a veggie meal, serve them next to a fresh salad with tangy dressing. They're also a hit at parties just put them on a big plate with the garlic yogurt dip in the middle and watch them vanish fast.
Storage Tips
Keep any extras in a sealed container in the fridge for up to 3 days. To warm them up, toss them in a hot oven or air fryer for 5-7 minutes until they're crispy again. Don't use the microwave or they'll get soggy. The garlic yogurt dip can stay in the fridge on its own for up to 2 days.
Frequently Asked Questions
- → How can I get them crunchy?
Make sure the cornstarch and olive oil coat each piece evenly. Turn them halfway through baking or air frying to get an even crisp all over.
- → What if I prefer a different sauce?
You can swap the garlic yogurt for spicy mayo, ranch, or even hummus—feel free to get creative!
- → Are specific sweet potatoes better to use?
Any type will do, but choose ones that are fresh, firm, and unblemished for the best texture and flavor.
- → Can I prep them early?
Yes, you can boil and smash the potatoes ahead, but cook them in the oven or fryer right before eating for the crispiest result.
- → Is the yogurt sauce mandatory?
Not at all! It’s optional, but the tangy, creamy flavor is amazing with the sweet and savory potatoes.