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Chili Smashed Sweet Potatoes

Chili Smashed Sweet Potatoes
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★★★★★

4.8 from 23 reviews

These Chili Smashed Sweet Potatoes are a flavorful and crispy side dish or snack featuring tender sweet potato rounds roasted with a spicy maple chili glaze, topped with sesame seeds and fresh herbs for a vibrant finish.

Ingredients

Scale

Sweet Potatoes

  • 4 medium sweet potatoes, scrubbed and sliced into thick rounds

Glaze

  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup or vegan honey alternative
  • 1 tablespoon chili paste (like sambal oelek) or 1 tsp red pepper flakes
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Toppings

  • 1 tablespoon sesame seeds
  • 2 tablespoons chopped fresh parsley or cilantro
  • Optional: squeeze of lime for serving

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Boil Sweet Potatoes: Place the sweet potato slices in a pot of salted water. Boil for 8-10 minutes until they are fork-tender but still hold their shape. Drain the potatoes and let them cool slightly to handle.
  3. Smashed Potatoes: Arrange the sweet potato slices on the prepared baking sheet in a single layer. Using a fork or the bottom of a glass, gently press down on each slice to flatten it slightly, creating the ‘smashed’ effect.
  4. Prepare Glaze: In a small bowl, combine olive oil, maple syrup, chili paste, smoked paprika, salt, and pepper. Mix well until fully blended to create a spicy-sweet glaze.
  5. Apply Glaze and Roast: Brush the mixture generously over each smashed sweet potato slice. Place the baking sheet in the oven and roast for 25-30 minutes, flipping the slices halfway through, until they are crispy and golden brown at the edges.
  6. Add Toppings and Serve: Remove the sweet potatoes from the oven. Sprinkle sesame seeds and chopped fresh parsley or cilantro over the top. Optionally, finish with a squeeze of fresh lime juice for added brightness before serving.

Notes

  • You can substitute chili paste with red pepper flakes for a less intense heat.
  • For extra crispiness, broil the sweet potatoes for 1-2 minutes at the end of cooking—watch closely to prevent burning.
  • These can be served as a side dish, appetizer, or snack and pair well with dips like vegan sour cream or guacamole.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.
  • Use fresh herbs like parsley or cilantro according to your preference or availability.

Nutrition

Keywords: chili smashed sweet potatoes, spicy sweet potatoes, roasted sweet potatoes, vegan side dish, easy vegetable recipe

Find it online: https://liamjayne.com/chili-smashed-sweet-potatoes/