Smashed Sweet Potatoes

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Smashed Sweet Potatoes, seasoned with thyme are smashed after roasting and then sprinkled with Parmesan for a savory-sweet side dish.

Smashed Sweet Potatoes
Smashed Sweet Potatoes

These Savory Smashed Sweet Potatoes are so good! Notice how I said “smashed” and not “mashed.” These are not mashed sweet potatoes, although I do have recipes for traditional mashed potatoes. These are smashed potatoes – I roast sweet potatoes in the oven, smash them with a fork and sprinkle with parmesan, and then broil for a few minutes until the tops are nice and crisp. They’re a great alternative to a sweet potato fries or a baked sweet potato when you want to switch it up.

smashed sweet potatoes with parmesan

These smashed sweet potatoes would be a great side dish to serve during the holidays if you’re looking for something a little different. I used two different colored sweet potatoes because it was pretty, but it’s totally optional. I top mine with a dollop of Greek yogurt, but they’re equally tasty without it.

What is the difference between mashed potatoes and smashed potatoes?

Mashed potatoes combine boiled potatoes with usually butter and milk to make a very soft, creamy potato dish. Smashed potatoes are roasted potatoes that are lightly smashed with a fork. They are crispier and have more texture than mashed potatoes.

How to Make Smashed Potatoes

Cut the sweet potatoes into ¾-inch thick, round slices. Try to get the slices as uniform as possible so that they’ll cook in the same amount of time. Season melted butter with salt, pepper, onion and garlic powder, and thyme and pour over the potatoes.

Roast the potatoes for 25 minutes and then remove from the oven. Gently smash each potato with a fork, spray with olive oil, and sprinkle with Parmesan. Broil the potatoes for a few minutes until crispy and the cheese is melted.

Smashed Sweet Potato Variations

  • Sprinkle with mozzarella instead of Parmesan.
  • Swap the thyme for fresh rosemary.
  • Omit the Parmesan and swap butter with olive oil to keep them dairy-free.

Smashed Sweet Potatoesplate of smashed sweet potatoes

More Sweet Potato Recipes You’ll Love:

Smashed Sweet Potatoes
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Savory Smashed Sweet Potatoes

206 Cals 4 Protein 29 Carbs 8.5 Fats
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 6 servings
COURSE: Side Dish
CUISINE: American
Savory Smashed Sweet Potatoes, seasoned with thyme, onion powder, and garlic powder, are smashed after roasting and then sprinkled with Parmesan for a savory-sweet side dish.


  • Olive oil spray
  • 3 long, thin sweet potatoes (10 ounces each)
  • 2 tablespoons unsalted butter, melted
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoons chopped fresh thyme, plus more for garnish
  • ¼ cup freshly grated Parmesan cheese
  • Nonfat Greek yogurt for serving, optional


  • Spray a sheet pan with olive oil.  Preheat oven to 425 degrees F.
  • Wash and dry sweet potatoes then cut each into ¾-inch thick round slices.
    sweet potato sliced in rounds
  • In a large bowl, combine melted butter with salt, pepper, garlic powder and thyme.  Add sweet potatoes and toss to evenly coat.
    melted butter
  • Spread sweet potatoes in an even layer on the prepared sheet pan.  Bake for 25 minutes, or until fork tender. Remove and allow to cool for 5 minutes.
  • Adjust oven rack to the second from the top and switch oven to high broil.
  • Using a fork, gently smash each slice.
    mashing sweet potato with a fork
  • Spray lightly with olive oil then top each with a sprinkle of Parmesan cheese and return to upper middle rack of the oven.
  • Broil for 3-5 minutes, until cheese is melted, and edges are crispy.
  • Garnish with thyme and a small dollop of yogurt, if using.



Serving: 1/2 potato, Calories: 206kcal, Carbohydrates: 29g, Protein: 4g, Fat: 8.5g, Saturated Fat: 3.5g, Cholesterol: 14mg, Sodium: 310mg, Fiber: 4.5g, Sugar: 9g
Keywords: smashed sweet potatoes, smashed sweet potatoes with Parmesan


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  1. Super delicious and easy to make!

  2. soo good! i almost ate them all in one night! i was lazy and didn’t bother putting the butter and everything in a separate bowl first – instead i brushed each potato round with butter and then i just shook garlic powder and garlic salt on top (that was all I had). these turned out DELISH! I don’t think i even really needed the parmesan. Afterwards I added hot sauce and served them with some fresh guacamole. I’m adding this into regular rotation! thanks for the recipe! 🙂

  3. These are SO good! I can’t wait to make them again.

  4. I love these!! Do you think I can make them without the skins for someone who can’t have them? 

  5. Absolutely delicious! Instead of tossing in a bowl, I put everything in a 1 gallon zip lock bag and gave it a thorough shake. This gave a much more uniform coating and took a fraction of the time. I WILL be making this simple and delicious recipe again!

  6. Fantastic!  Paired with your Air Fried Bacon Wrapped Pork Tenderloin this evening and it was a hit.  My husband was drooling 🤣. Cant wait to make for my 5 year old granddaughter, she will love them.

  7. Where did you find the purple sweet potato and does it taste the same as a regular sweet potato? I’m intrigued!!

  8. I LOVE these!!  I’m always looking for new ways to make sweet potatoes and these are fantastic!  Thank you for another great recipe!!

  9. Delicious! Will make this again for sure!!

  10. We added a few bacon bits on top and it took these over the top! So yum!

  11. These are sooooo good. I actually don’t even use the onion powder, just the garlic. It is in the menu list but not the instructions so I left it out by mistake, but I personally don’t think it’s needed. 
    I mostly make these with pork chops, but also discovered they are great for brunch with eggs over easy on top! 

  12. I don’t have onion powder or other dried onion products. What would be a good substitute?

  13. I gotta say these were delicious. Made some for Thanksgiving and even the picky eater granddaughter wolfed them down.. Was hoping for some leftovers – but there were none!! Thanks for a great recipe..

    I’ve since done them in the air fryer & my NuWave oven and perfect each and every time..

  14. Best sweet potatoes I have ever made!

  15. We made these with 1/2 t. sour cream and bacon bits on each one after baking and they were AMAZING! To eat them leftover I just put them under the broiler again (pre-sour cream and bacon). I have gotten so many great recipes from you! Thanks!

  16. These were a big hit with the entire family tonight. Delicious!

  17. Amazingly crispy and easy to make. 

  18. These were delicious!! I used all purple sweet potatoes which I’ve never tried before and loved the flavor and texture. Reheated the leftovers in the air fryer and they were just as good. 

  19. Is the skin edible on a sweet potato?

  20. These were sooo good.  I used sour cream instead of yogurt, and I’m not sure I’ll make sweet potatoes any different in the future they were so good.

  21. I loved these! Made them this morning to go with scrambled eggs for breakfast.

  22. I guess I’m confused by the serving size. They are sliced into rounds but the serving is a half of a potato – so should I cut each potato in half before slicing and keep separate on the cookie sheet? Or should it say 1/2 cup??? Thanks!

  23. Can I use my airfryer to make this recipe? of is what temp and time?

  24. Can the smashed sweet potatoes be cooked in the air fryer ?