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Crispy Smashed Sweet Potatoes with Cinnamon Butter

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These crispy smashed sweet potatoes are boiled until tender, smashed flat, and roasted until the edges are golden and crunchy. Drizzled with a warm cinnamon butter, they’re the perfect side dish for any occasion—from weeknight dinners to holiday feasts.

Ingredients

Scale
  • 4 medium sweet potatoes (about 2 pounds total)
  • 3 tablespoons olive oil (or avocado oil)
  • 1 teaspoon kosher salt (plus more for boiling water)
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder (optional)
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon ground cinnamon (preferably Ceylon)
  • ¼ teaspoon sea salt (flaky salt like Maldon)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Wash and scrub the sweet potatoes thoroughly. Cut any large potatoes in half so they’re all roughly the same size.
  3. Place the sweet potatoes in a large pot and cover them with cold water by about 2 inches. Add a generous pinch of salt to the water.
  4. Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until the sweet potatoes are fork-tender but not falling apart.
  5. Drain the sweet potatoes carefully and let them sit in the colander for a minute or two to steam dry.
  6. Transfer the sweet potatoes to your prepared baking sheet. Space them out evenly, leaving at least an inch between each one. Use a fork or potato masher to smash each potato to about ½-inch thickness.
  7. Drizzle the olive oil over the smashed potatoes. Use your hands or a brush to make sure each potato is evenly coated. Season generously with salt, pepper, and garlic powder if using.
  8. Roast for 20 minutes, then flip each potato carefully using a spatula. Roast for another 15-20 minutes, until the edges are deeply golden and crispy.
  9. While the potatoes roast, make the cinnamon butter. Melt the butter in a small bowl, then whisk in the honey, cinnamon, and salt. Set aside.
  10. When the potatoes come out of the oven, immediately brush or drizzle the cinnamon butter over each one. Serve hot.

Notes

Don’t skip the drying step after boiling—excess moisture prevents crisping. Use a fork to smash the potatoes for more texture and crispy edges. Make sure each potato is evenly coated with oil. Flip halfway through roasting for even crispiness. The cinnamon butter should be added after roasting to prevent burning. For best results, serve immediately.

Nutrition

Keywords: crispy smashed sweet potatoes, cinnamon butter, easy side dish, roasted sweet potatoes, holiday side dish, sweet potato recipe

Find it online: https://goldensimmer.com/crispy-smashed-sweet-potatoes-with-cinnamon-butter-easy-side-dish/