Say hello to your new obsession: Smashed Chili Sweet Potatoes! They’re crispy on the edges, tender on the inside, with a whisper of heat and a punch of fresh, vibrant flavor—all crowned with feta and herbs. This is the side dish you’ll crave after just one bite.
Why You’ll Love This Recipe
- Incredible Texture: Creamy centers and fantastically crispy, caramelized edges with every bite!
- A Perfect Kick: The chili garlic sauce brings the heat, balancing the natural sweetness of the potatoes.
- Easy, Crowd-Pleasing Prep: You only need a handful of pantry staples to wow a crowd or just treat yourself on a weeknight.
- Fresh, Vibrant Finish: The feta and herbs land on top for the ultimate fresh, tangy, and colorful finish.
Ingredients You’ll Need
This Smashed Chili Sweet Potatoes recipe is all about simplicity—every ingredient delivers a big reward. You’ll be amazed how these basics come together for flavor that’s truly next level!
- Sweet potatoes (2 to 3 pounds): The natural sweetness and vibrant color of these beauties form the heart of our dish—leave the skin on for texture or peel if you prefer a smoother bite.
- Olive oil (3 tablespoons): Helps the edges crisp up golden and glossy while intensifying the earthy potato flavor.
- Salt & freshly cracked black pepper (½ teaspoon each): The essentials! These make every bite pop.
- Garlic powder (½ teaspoon): Adds a mellow garlicky finish without overpowering the dish.
- Chili powder (¼ teaspoon): Brings just enough warmth and color to intrigue the palate.
- Chili garlic sauce (1 tablespoon): For a burst of spicy, tangy, and slightly sweet heat—you’ll love the sticky glaze!
- Feta cheese (2 tablespoons, crumbled): Creamy, salty, and briny, feta is a brilliant contrast to the chili and sweet potatoes.
- Fresh chopped herbs (2 tablespoons): A little parsley or cilantro lifts everything with herby freshness and a gorgeous finish.
Variations
Don’t be afraid to put your own spin on Smashed Chili Sweet Potatoes! This recipe is wide open for little tweaks, swaps, and flavor twists to fit your mood, pantry, or dietary goals.
- Dairy-Free: Skip the feta or swap in a vegan cheese alternative for a plant-based twist.
- Extra Spicy: Add a sprinkling of red pepper flakes or a drizzle of sriracha alongside the chili garlic sauce for more kick.
- Tex-Mex Touch: Sprinkle with chopped green onion, a spoonful of black beans, or even a little shredded sharp cheddar instead of feta.
- Sweeter Finish: Love contrasting flavors? Add a drizzle of honey along with the chili garlic sauce for a sweet-spicy combo that’s downright addictive!
How to Make Smashed Chili Sweet Potatoes
Step 1: Prep and Boil the Sweet Potatoes
Start by scrubbing and slicing your sweet potatoes into thirds (or quarters if they’re especially hefty). There’s no need to peel unless you want a super smooth texture. Place them in a large pot, cover with cold water, and bring to a boil. Simmer until just barely fork-tender, about 10 to 15 minutes—they should hold their shape but be easily smashed. Drain and let them cool briefly so you can handle them.
Step 2: Smash and Season
While the potatoes cool, fire up your oven to 450°F. Brush a baking sheet generously with half the olive oil, then gently place the sweet potatoes on top. Press down with your hand or the bottom of a sturdy glass to smash them just once—don’t overdo it! Drizzle with the rest of the olive oil, then sprinkle your salt, pepper, garlic powder, and chili powder over every nook and cranny.
Step 3: Roast to Crispy Perfection
Slide that baking sheet onto the center rack and let the Smashed Chili Sweet Potatoes roast for about 25 minutes. They’ll go from pale and soft to gorgeously golden and crisp-edged. The secret is that high heat—it works magic!
Step 4: Add Chili Sauce, Feta, and Herbs
Once out of the oven, immediately drizzle with chili garlic sauce while things are still hot and ready to mingle. Sprinkle over the crumbled feta and your chosen fresh herbs so they gently melt into the potatoes. Serve them up right away for ultimate crunch and flavor.
Pro Tips for Making Smashed Chili Sweet Potatoes
- Get the Smash Just Right: Don’t flatten the sweet potatoes too much—aim to keep them thick enough to hold together but flat enough for those irresistible crispy edges.
- Use High Heat for Maximum Crisp: Roasting at 450°F ensures perfect caramelization and a shattering crunch without drying out the centers.
- Season Every Crevice: Sprinkle your seasonings and drizzle oil generously so all the little grooves trap loads of flavor.
- Toss the Chili Garlic Sauce While Hot: Applying the sauce as soon as the potatoes come out of the oven helps it cling and soak in for signature sweet and spicy zing.
How to Serve Smashed Chili Sweet Potatoes
Garnishes
Don’t skip the finishing touches! A shower of crumbled feta, a scattering of chopped fresh herbs, and a final extra squeeze of chili garlic sauce bring vibrant color and bold, punchy flavor to these Smashed Chili Sweet Potatoes.
Side Dishes
Pair with roasted chicken, grilled steak, or a platter of crispy tofu—these sweet potatoes are versatile enough for any main. They’re also fantastic alongside fresh green salads or as a hearty base for a protein bowl.
Creative Ways to Present
Try serving Smashed Chili Sweet Potatoes as a playful party appetizer—arranged on a big platter with toothpicks and dips, or as a “loaded” baked potato bar with extra toppings (think salsa, pickled onion, more herbs, or a dollop of yogurt!).
Make Ahead and Storage
Storing Leftovers
Leftover Smashed Chili Sweet Potatoes keep beautifully in an airtight container in the fridge for up to 4 days. They make a welcome, flavorful addition to lunch boxes and quick meals throughout the week!
Freezing
While these potatoes taste best fresh, you can freeze them after roasting. Arrange in a single layer, freeze until firm, then store in a zip-top bag for up to 2 months. Just know they’ll be a bit softer after thawing, but still delightfully tasty!
Reheating
For best results, reheat Smashed Chili Sweet Potatoes in a 400°F oven or air fryer for a few minutes. This brings back the crispy texture. The microwave works in a pinch, but the edges won’t be quite as crackly.
FAQs
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Can I make Smashed Chili Sweet Potatoes ahead for a party?
Absolutely! Boil, smash, and season the sweet potatoes, then arrange on a baking sheet and refrigerate. When guests arrive, simply roast and finish with sauce, cheese, and herbs for a just-crisped and super-fresh result.
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What type of sweet potatoes work best?
Look for firm, medium to large sweet potatoes with smooth skin. Any color works, but orange-fleshed varieties tend to get the creamiest interior and crispiest edges.
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Is there a substitute for chili garlic sauce?
Sure! Try sambal oelek, sriracha, or even your favorite hot sauce mixed with a little honey or garlic for a similar sweet-spicy effect.
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Can I use regular potatoes instead of sweet potatoes?
You can! Yukon gold or baby red potatoes work for this method—just know the finished dish will be less sweet, but every bit as delicious and crisp with the chili and feta topping.
Final Thoughts
Once you try these Smashed Chili Sweet Potatoes, you’ll see why they’re such a favorite in my kitchen—every bite bursts with sweet, spicy, and savory goodness. Whether you’re feeding a group or just spicing up your weeknight, I hope you fall in love with them too. Happy cooking!
Print
Smashed Chili Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 to 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Smashed Chili Sweet Potatoes are a flavorful and easy side dish that pairs perfectly with any meal. The crispy exterior and tender interior of the sweet potatoes, combined with spicy chili garlic sauce and tangy feta cheese, create a delicious dish that will impress your taste buds.
Ingredients
Sweet Potatoes:
- 2 to 3 pounds sweet potatoes
Seasoning:
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1 tablespoon chili garlic sauce
Finishing Touches:
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped fresh herbs like cilantro, parsley, etc.
Instructions
- Cut and Boil: Cut the sweet potatoes, boil until fork-tender, then strain and cool slightly.
- Preheat and Smash: Preheat oven, place potatoes on a baking sheet, smash them, drizzle with olive oil, and season with salt, pepper, chili powder, and garlic powder.
- Roast: Roast the potatoes in the oven until golden and crispy, then drizzle with chili garlic sauce and top with feta cheese and herbs. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 8g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 8mg
