Smashed sweet potatoes! Crispy, caramelized sweet potatoes. Boiled, mashed, and baked to perfection with a generous drizzle of coconut oil and sea salt. Requiring 3 ingredients, and less than an hour, it’s a simple, healthy side dish your family will love.
Coming back from vacation is always a bit of a lemon. For me, at least. Aside from post-travel blues and weariness from a day in the air, I seem to feel one step behind all week long. Between trying to scrounge up clean clothes, throwing together meals from an empty fridge, and keeping up with my weekly schedule, it can leave me feeling a bit frayed at the edges. But life’s not about to-do lists and schedules, and certainly not laundry and dishes. So I’ll let it serve as a good reminder to live in the present. Sometimes that looks like wearing an outfit I’d never normally wear and grabbing a bite with a friend on a random day of the week. Which actually sounds completely lovely. This week, it looked like smashed sweet potatoes – the OG of comfort food.
Growing up, smashed potatoes were a classic. Sweet gold potatoes boiled until soft and smashed before baking. Topped with a bit of olive oil and salt, they were and always will be a favorite. So finding myself with a few stray sweet potatoes this week, I figured why not give it a go. Mine were on the smaller side, and I think that works best for this recipe. Drizzled with coconut oil and salt, I baked them in the oven until crispy and caramelized. They were every ounce as delightful as the original, with their own sweet quip.
I served them with my Aquafaba Chipotle Aioli, spread on generously for a kick of flavor and a bit of heat. Along with roasted broccoli and chickpeas, our bellies were very happy and very full. This is a recipe we will be making again and again.
I’m happy to report they keep well in the fridge, I simply re-heated them in the oven at 350 degrees for about 20 minutes. They’re a wonderful accompaniment to your weeknight dinner, requiring less than an hour, most of that time being hands-off, and only 3 ingredients.
Have a wonderful weekend, eat something delicious!
- 4 sweet potatoes (small)
- 1 Tbsp coconut oil
- 1 tsp salt
- Boil sweet potatoes about 30 minutes until fork-tender.
- Meanwhile, pre-heat oven to 450 degrees F and line a baking sheet with parchment paper.
- Remove the sweet potatoes from boiling water (carefully!) and dry them off.
- Rub them with the coconut oil and salt. Be careful, they will be hot.
- Place them on the baking sheet and using a potato masher or fork, gently press down (not all the way or they will become mashed rather than smashed).
- Bake 20 more minutes.
- Serve with vegan chipotle aioli.
This recipe is easily doubled, but may require slightly more time to cook.
The crispy bits are the best part.