Save to Pinterest Tender, caramelized sweet potatoes smashed and roasted to perfection, finished with a spicy-sweet gochujang honey butter for a bold, addictive side dish.
The first time I made these smashed sweet potatoes for a family dinner, they disappeared off the platter faster than anything else. The punchy gochujang honey butter turns a simple vegetable into something everyone craves.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes, scrubbed
- Olive Oil: 2 tbsp
- Kosher Salt: ½ tsp
- Black Pepper: ¼ tsp, freshly ground
- Unsalted Butter (softened): 3 tbsp
- Gochujang: 1½ tbsp (Korean chili paste)
- Honey: 2 tbsp
- Soy Sauce: 1 tsp (tamari for gluten-free)
- Rice Vinegar: 1 tsp
- Chopped Fresh Cilantro or Scallions: 2 tbsp
- Flaky Sea Salt: to taste
- Toasted Sesame Seeds: 1 tsp (optional)
Instructions
- Prepare Oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cook Sweet Potatoes:
- Place sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15–18 minutes until fork-tender but not falling apart. Drain and let cool slightly.
- Smash Potatoes:
- Arrange sweet potatoes on the prepared baking sheet. Gently flatten each with the bottom of a glass or potato masher to about ¾ inch thickness.
- Season:
- Drizzle with olive oil and season with salt and black pepper.
- Roast:
- Roast for 20–22 minutes, flipping halfway, until edges are crisp and golden.
- Prepare Gochujang Honey Butter:
- In a small bowl, mix softened butter, gochujang, honey, soy sauce, and rice vinegar until smooth.
- Serve:
- When sweet potatoes are done, transfer to a serving platter. Dollop or brush generously with gochujang honey butter while still hot.
- Garnish & Enjoy:
- Sprinkle with cilantro or scallions, flaky sea salt, and sesame seeds if using. Serve immediately.
Save to Pinterest This recipe quickly became a weeknight favorite for my vegetarian daughter, and now it's often a requested dish at our holiday gatherings.
Required Tools
Large pot, baking sheet, parchment paper, potato masher or sturdy glass, mixing bowl, spoon or pastry brush
Allergen Information
Contains dairy (butter) and soy (gochujang, soy sauce). Use vegan butter and tamari for dairy-free and gluten-free versions. Always check gochujang and soy sauce labels for wheat or other allergens.
Nutritional Information
Per serving: Calories 240, Total Fat 8 g, Carbohydrates 39 g, Protein 3 g
Save to Pinterest These smashed sweet potatoes offer an irresistible blend of textures and bold flavors, sure to excite your next meal. Garnish generously for a vibrant finish.
Common Recipe Questions
- → How do I achieve crispy edges on the sweet potatoes?
After boiling and smashing, roast the potatoes at a high temperature and flip halfway through. For extra crispiness, briefly broil for 2–3 minutes at the end.
- → Can I adjust the spiciness of the honey butter?
Yes, modify the amount of gochujang to suit your heat preference, adding more for spice or less for mildness.
- → What is the best way to smash the sweet potatoes without breaking them apart?
Use the bottom of a sturdy glass or a potato masher to gently flatten each sweet potato about ¾-inch thick, being careful not to overly press.
- → Are there substitutions for soy sauce in the glaze?
Tamari is an excellent gluten-free alternative that maintains the glaze’s savory depth without wheat ingredients.
- → What garnishes complement the sweet potatoes?
Chopped fresh cilantro or scallions add freshness, while flaky sea salt and toasted sesame seeds contribute texture and flavor.