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These honey chili smashed sweet potatoes are everything a weeknight side dish should be comforting crowd-pleasing and full of vibrant sweet and spicy flavors. There was a stretch last fall when I made these every Sunday and somehow the tray always disappeared before I could save leftovers.
I remember serving this for a dinner with friends after a chilly hike and everyone kept sneaking bites straight off the baking sheet warm from the oven.
Ingredients
- Sweet potatoes: Choose orange-fleshed ones for sweetness and creamy texture pick firm medium potatoes for even cooking
- Olive oil: Adds crispiness and helps caramelize the edges of each round opt for extra-virgin for best flavor
- Maple syrup or vegan honey alternative: Brings mellow sweetness and a glossy finish look for pure maple syrup with no additives
- Chili paste sambal oelek or red pepper flakes: Packs spicy tangy flavor choose fresh chili paste for a well-rounded heat
- Smoked paprika: Deepens the flavor with subtle smokiness be sure to pick a quality Spanish smoked variety if you can
- Salt and pepper: Season to enhance sweetness always use fresh ground black pepper and kosher or sea salt
- Sesame seeds: Lend a satisfying nutty crunch toasted white or black seeds both work well
- Fresh parsley or cilantro: Offers color and a fresh herbal finish buy bright green leaves for the best taste
- Lime: Optional but brings brightness and zing fresh limes make a difference for squeezing at the end
Instructions
- Prep the Potatoes:
- Scrub and slice your sweet potatoes into thick rounds about half an inch thick. Even pieces ensure they cook evenly and smash without falling apart later
- Boil the Sweet Potatoes:
- Bring a large pot of salted water to a boil and add the sweet potato rounds. Simmer for about eight to ten minutes until they are fork-tender but not mushy. Drain well and let them cool slightly so they hold their shape
- Smash and Arrange:
- Line your baking sheet with parchment for easy cleanup. Lay out the sweet potato rounds in a single layer and gently press down on each one with a fork or flat-bottomed glass to flatten a bit. Do not press too hard or they will break apart
- Mix and Brush the Glaze:
- Whisk together olive oil maple syrup chili paste smoked paprika salt and pepper in a small bowl. Use a pastry brush to slather this mixture generously over the surface and sides of every sweet potato slice
- Roast to Perfection:
- Slide your tray into a preheated oven set at four hundred and twenty five degrees. Roast for twenty five to thirty minutes flipping the pieces halfway through. They should become deeply golden and crisped at the edges
- Finish and Serve:
- As soon as the sweet potatoes are out of the oven scatter over sesame seeds and your chopped fresh herbs. If you like add a squeeze of lime right before serving for extra brightness
Sesame seeds are my absolute favorite topping for these sweet potatoes they add such a toasty nutty note that rounds out the sweet and spicy flavors. I have wonderful memories of making this with my niece on Thanksgiving and watching her sprinkle far too many sesame seeds with a giant grin.
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. Reheat on a baking sheet in a hot oven for a few minutes to revive the crisp edges rather than microwaving which softens them.
Ingredient Substitutions
If you do not have chili paste try chipotle in adobo sauce for a smoky twist. No maple syrup on hand Agave nectar or a bit of brown sugar also work beautifully. You can switch parsley for cilantro or even thinly sliced green onions for a different herbal lift.
Serving Suggestions
These sweet potatoes are perfect alongside simple roasted chicken tofu stir fry or piled onto a hearty grain bowl. For parties I plate them as a tapas-style appetizer set out with lime wedges and a sprinkle of extra herbs for color.
Cultural and Seasonal Notes
Sweet potatoes are a staple across many cuisines from American southern classics to East Asian curries. Honey and chili is a beloved pairing in both Mexican and Southeast Asian traditions creating a sweet spicy glaze that bridges many global flavors. In the fall and winter I love how this dish uses seasonal produce yet feels right at home on the table all year round.
Seasonal Adaptations
In spring or summer replace sweet potato with sliced zucchini for a lighter take Add pomegranate seeds on top in winter for festive tartness and color Try using rosemary instead of cilantro for autumnal earthiness
Success Stories
A friend once brought these to a Friendsgiving potluck and every guest wanted the recipe by the end of the night. Another time I packed them for a picnic and they traveled remarkably well still crispy hours later. It quickly became my back pocket dish for potlucks and family meals.
Freezer Meal Conversion
To freeze let roasted potatoes cool then layer with parchment paper in a freezer-safe container. Recrisp from frozen in a hot oven straight from the freezer at four hundred degrees until sizzling at the edges.
This is a colorful side dish you will want to make year-round. With just a few pantry items you can serve up sweet spicy crispy perfection every time.
FAQs about Recipes
- → What pairs well with honey chili smashed sweet potatoes?
They complement grilled meats, roasted vegetables, or can stand out on a festive holiday table.
- → Can I use regular potatoes instead of sweet potatoes?
Yes, though flavor and texture will differ slightly. Sweet potatoes offer natural sweetness and color.
- → Is there a substitute for maple syrup or vegan honey?
Agave syrup or regular honey makes a good alternative, keeping the glaze naturally sweet.
- → How do I achieve crispier edges on the potatoes?
Make sure potatoes are well drained and spaced apart on the baking sheet, and roast until golden brown.
- → What herbs work best for garnish?
Fresh parsley or cilantro adds brightness and freshness to contrast the sweet and spicy glaze.
- → Is the lime juice necessary?
Lime adds optional zing and balances flavors, but the dish is delicious with or without it.