These honey chili smashed sweet potatoes are a delightful blend of sweet and spicy, with a crisp caramelized exterior and a tender, fluffy interior. Topped with sesame seeds and fresh herbs, they make a vibrant and flavorful plant-based dish that works equally well as a side or a satisfying snack.
Why You’ll Love This Recipe
This recipe brings together an irresistible balance of flavors and textures. The natural sweetness of the sweet potatoes is enhanced by a glaze of maple syrup or vegan honey and offset by a bold kick from chili paste and smoked paprika. Roasting them until the edges turn golden creates a crispy finish, while a final garnish of sesame seeds and herbs adds freshness and crunch. Whether you’re planning a vegan holiday feast or a weeknight dinner, this dish delivers on both flavor and presentation.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 medium sweet potatoes, scrubbed and sliced into thick rounds
- 2 tablespoons olive oil
- 2 tablespoons maple syrup or vegan honey alternative
- 1 tablespoon chili paste (like sambal oelek) or 1 tsp red pepper flakes
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon sesame seeds
- 2 tablespoons chopped fresh parsley or cilantro
- Optional: squeeze of lime for serving
directions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Boil the sweet potato slices in salted water for 8–10 minutes, until fork-tender but not falling apart. Drain and let them cool slightly.
- Arrange the slices on the prepared baking sheet. Gently press each one with a fork or the bottom of a glass to flatten slightly.
- In a small bowl, mix the olive oil, maple syrup, chili paste, smoked paprika, salt, and pepper. Brush this mixture generously over the smashed sweet potatoes.
- Roast in the oven for 25–30 minutes, flipping halfway through, until the edges are crispy and golden.
- Remove from the oven and top with sesame seeds and chopped herbs. Optional: add a squeeze of lime before serving.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per serving: 220 kcal
Variations
- Add cheese: Sprinkle crumbled feta or vegan cheese on top before roasting for extra richness.
- Use different herbs: Substitute basil or mint for parsley/cilantro for a different aromatic profile.
- Extra heat: Increase the chili paste or add cayenne for a spicier kick.
- Asian-inspired twist: Add a splash of soy sauce or tamari to the glaze for umami depth.
- Sweet option: Omit the chili and smoked paprika, and add cinnamon and nutmeg for a sweeter version.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to restore crispness. Avoid microwaving, as it may soften the crispy edges. Freezing is not recommended, as the texture may become mushy upon thawing.
FAQs
What makes these sweet potatoes “smashed”?
Smashed sweet potatoes are parboiled, then gently flattened before roasting. This increases surface area, allowing for a crispier texture while keeping the centers tender.
Can I use regular potatoes instead of sweet potatoes?
Yes, but the flavor will be different. Regular potatoes are less sweet and may not pair as well with the chili and honey glaze.
Is this recipe vegan?
Yes, as long as you use a vegan honey alternative or maple syrup.
How spicy is this recipe?
It has a mild to moderate heat level. You can adjust the chili paste amount to your preference.
Can I prepare this dish ahead of time?
You can boil and smash the sweet potatoes ahead of time. Store them refrigerated, then brush with glaze and roast when ready to serve.
What type of chili paste works best?
Sambal oelek is ideal for its balance of heat and flavor, but other chili pastes like harissa or gochujang can work with slight flavor variations.
Are sesame seeds necessary?
No, they are optional, but they do add a nutty crunch and visual appeal.
Can I make this oil-free?
You can reduce or omit the oil, though the texture may be less crispy. Consider using a non-stick baking mat and brushing with a mix of maple syrup and water.
What is the purpose of lime juice?
Lime juice adds a bright, tangy finish that balances the sweetness and spice.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Conclusion
Honey chili smashed sweet potatoes are a stunning and satisfying dish that combines bold flavors with comforting textures. Whether served as a vibrant side for a holiday table or enjoyed as a nourishing snack, this recipe is a versatile and easy addition to your plant-based repertoire. With minimal prep and maximum flavor, it’s bound to become a favorite in your kitchen.
PrintHoney Chili Smashed Sweet Potatoes
These honey chili smashed sweet potatoes are sweet, spicy, and crispy with caramelized edges and tender centers. Finished with a sprinkle of sesame seeds and fresh herbs, they make a bold side dish or satisfying plant-based snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: Fusion
- Diet: Vegan
Ingredients
- 4 medium sweet potatoes, scrubbed and sliced into thick rounds
- 2 tablespoons olive oil
- 2 tablespoons maple syrup or vegan honey alternative
- 1 tablespoon chili paste (like sambal oelek) or 1 tsp red pepper flakes
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon sesame seeds
- 2 tablespoons chopped fresh parsley or cilantro
- Optional: squeeze of lime for serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Boil sweet potato slices in salted water for 8-10 minutes until fork-tender but not falling apart. Drain and let cool slightly.
- Place the slices on the prepared baking sheet. Gently press each slice with a fork or the bottom of a glass to flatten slightly.
- In a small bowl, mix olive oil, maple syrup, chili paste, smoked paprika, salt, and pepper. Brush generously over the smashed sweet potatoes.
- Roast in the oven for 25–30 minutes, flipping halfway through, until crispy and golden on the edges.
- Remove from oven and sprinkle with sesame seeds and fresh herbs. Optional: finish with a squeeze of lime juice before serving.
Notes
- Boil sweet potatoes just until tender to prevent them from falling apart when smashed.
- Adjust chili paste to your spice preference.
- For extra crispiness, use convection bake or broil for the last 2-3 minutes.
- Serve as a side dish or appetizer with your favorite dipping sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg