Introduction
These Golden Smashed Sweet Potatoes are crispy on the outside, fluffy on the inside, and layered with bold, balanced flavors. Roasted until caramelized, then topped with creamy whipped feta, bright lemon, and a gentle honey drizzle, this dish works beautifully as a side, appetizer, or even a vegetarian main. It’s simple enough for weeknights but impressive enough for guests.
Ingredients
For the Smashed Sweet Potatoes
- 2 lb (900 g) small sweet potatoes (similar size)
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional, for depth)
- ½ tsp garlic powder
For the Whipped Feta
- 6 oz (170 g) feta cheese, crumbled
- ½ cup plain Greek yogurt
- 1 tbsp olive oil
- 1–2 tbsp lemon juice (to taste)
- Freshly ground black pepper
For the Lemon & Honey Drizzle
- 3 tbsp honey
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
Optional Garnishes
- Fresh herbs (thyme, parsley, or dill)
- Chili flakes
- Toasted nuts or seeds (pistachios, walnuts, sesame)
Instructions
1. Cook the Sweet Potatoes
- Preheat the oven to 425°F (220°C).
- Place sweet potatoes in a large pot and cover with cold salted water.
- Bring to a boil and cook for 15–20 minutes, until just fork-tender (not falling apart).
- Drain and let steam-dry for 5 minutes.
2. Smash & Roast
- Line a baking sheet with parchment paper.
- Spread the sweet potatoes out, leaving space between them.
- Using the bottom of a glass or measuring cup, gently smash each potato to about ½–¾ inch thick.
- Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika, and garlic powder.
- Roast for 25–30 minutes, flipping once halfway, until golden and crispy around the edges.
3. Make the Whipped Feta
- Add feta, Greek yogurt, olive oil, lemon juice, and black pepper to a food processor.
- Blend until smooth, creamy, and lightly whipped.
- Taste and adjust lemon or pepper as needed.
4. Prepare the Lemon & Honey Drizzle
- In a small bowl, whisk together honey, lemon juice, and lemon zest.
- Warm slightly if needed so it drizzles easily.
5. Assemble
- Spread whipped feta onto a serving platter or directly over the warm sweet potatoes.
- Arrange smashed sweet potatoes on top.
- Drizzle with lemon honey sauce.
- Finish with herbs, chili flakes, or nuts if desired.
Methods & Tips
- Extra Crispiness: After flipping, lightly press the potatoes again to increase surface contact with the pan.
- Make Ahead: Whipped feta can be made up to 2 days ahead and stored refrigerated.
- Vegan Option: Substitute whipped feta with a lemon-garlic cashew cream and use maple syrup instead of honey.
- Flavor Boost: Add roasted garlic to the feta or a splash of balsamic glaze on top.