Smashed sweet potatoes topped with a crunchy savoury dukkah are a delicious healthy side dish. Soft on the inside, crispy edges on the outside, and loads of flavour from the macadamia dukkah sprinkled liberally all over the top. Thank you to Table of Plenty for sponsoring this delicious recipe!
I’ve seen a lot of drool-worthy images lately of smashed potatoes. Not quite a whole intact potato, and not quite mashed, this potato form wants to give you the best of both worlds. That creamy soft love from the mash, and those nice crispy, flavour-intensified feelings from a roasting.
And yep, it’s possible to have smashed sweet potatoes too. They just take a little extra step, because sweet potatoes are obviously a whole lot bigger than the baby white potatoes that are usually used for smashed potatoes. On that note…how wonderful would it be if you could find baby sweet potatoes?! A whole new Instagram phenomenon would be born, I’m sure.
In the meantime, let me tell you how I made smashed sweet potatoes using the regular ones.
To make a good smashed potato, you need to have a potato (or a piece of potato) small enough that you are able to effectively “smash” it, i.e. give it a good crushing, so it flattens out and will be able to have a soft inside, but lots of surface area on the outside so that it can crisp up a little. Now that you know this, the basics of making a smashed sweet potato are probably pretty obvious:
- slice a sweet potato in discs (hello, best shape for easy smashing!);
- boil discs til just tender;
- then roast them up in the oven to get those crispy outer edges.
Too easy! Smashed sweet potatoes for the win. In some ways making smashed sweet potatoes is actually easier because you can cut the discs as you need to, and ensure evenly-sized pieces of potato.
For the ultimate flavour bomb, these smashed sweet potatoes are topped off with lots of crunchy dukkah, using Table of Plenty’s macadamia dukkah. This blend contains LOTS of macadamia nuts (so lush), sesame seeds, spices and a little salt. No preservatives or weird ingredients in there.
I like to sprinkle the dukkah on about 5-10 minutes before the oven roasting time is up. This lets the dukkah have some time to toast up in the oven a little bit too. The macadamia pieces and the sesame seeds get a little toasty and crunchy, and I think this just intensifies the yummy dukkah flavours even more! Finish it all off with a generous handful of fresh herbs, and maybe a dollop of natural (or coconut) yoghurt too.
Smashed Sweet Potatoes with Dukkah
Smashed sweet potatoes topped with a crunchy savoury dukkah are a delicious healthy side dish. Soft on the inside, crispy edges on the outside, and loads of flavour from the dukkah sprinkled liberally all over the top! Gluten free, dairy free, paleo and vegan friendly.
- 2-3 sweet potatoes about 750 grams
- 2 tbsp extra virgin olive oil
- 3-4 tbsp dukkah - I used Table of Plenty's macadamia dukkah
- salt and pepper
- fresh coriander - OPTIONAL, to garnish
Preheat oven to 200C and bring a large pot of water to boil.
Wash the sweet potatoes and then slice into discs about 1.5cm thick. Cook in the boiling water for about 15 minutes, or until fork tender but not falling apart. Strain from the water and allow to cool slightly.
Arrange potato discs on a lined baking tray. Drizzle with olive oil and use your fingers to rub the olive oil over the potatoes a little. Then, take a fork and "smash" the sweet potatoes.
Bake in the oven for 20-25 minutes, or until the sweet potatoes are starting to brown and crisp in places. About 5-10 minutes before the potatoes are done, carefully remove the tray from the oven, sprinkle over the dukkah and then return to the oven so the dukkah has time to toast as well.
Serve the sweet potatoes hot, with a garnish of fresh coriander if desired.
*These are also delicious served with a few dollops of unsweetened Greek or coconut yoghurt alongside as well!
*This post is sponsored by Table of Plenty. All opinions expressed, the recipe and the photography are my own.