Honey Chili Smashed Sweet Potatoes (Printable Version)
Sweet potatoes smashed, roasted, and glazed with honey chili sauce, finished with sesame and herbs.
# What You'll Need:
→ Sweet Potatoes
01 -
4 medium sweet potatoes, scrubbed, sliced into 3/4-inch thick rounds
→ Seasonings and Toppings
02 -
2 tablespoons olive oil
03 -
2 tablespoons maple syrup or vegan honey alternative
04 -
1 tablespoon chili paste such as sambal oelek or 1 teaspoon red pepper flakes
05 -
1 teaspoon smoked paprika
06 -
Salt to taste
07 -
Black pepper to taste
08 -
1 tablespoon sesame seeds
09 -
2 tablespoons chopped fresh parsley or cilantro
10 -
Fresh lime juice, optional for serving
# Step-by-Step Guide:
01 -
Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 -
Place sweet potato rounds in a large pot of salted water. Boil for 8–10 minutes until just fork-tender. Drain and let cool slightly.
03 -
Arrange boiled sweet potato slices on prepared baking sheet. Gently press each slice with a fork or glass to flatten.
04 -
In a small bowl, whisk olive oil, maple syrup, chili paste, smoked paprika, salt, and black pepper. Brush mixture evenly over smashed sweet potatoes.
05 -
Roast in preheated oven for 25–30 minutes, flipping slices halfway through, until edges are golden and crisp.
06 -
Remove from oven. Sprinkle with sesame seeds and fresh herbs. Drizzle with lime juice if desired before serving.
# Additional Notes:
01 -
For extra crisp edges, allow sweet potato slices to air dry for a few minutes after boiling and before roasting.