Crispy Smashed Sweet Potatoes with Whipped Feta and Hot Honey Tips, FAQ & printable recipe

Tips for success

For the crispiest results, make sure the sweet potatoes are completely dry before roasting. After parboiling, let them sit in a colander for a few minutes, then pat them gently with a clean kitchen towel.

The less moisture, the better the caramelization. Also, don't be shy with the oil – a generous coating helps the edges crisp up beautifully.

When smashing the potatoes, use a flat-bottomed spatula or a glass. Press down firmly but gently, aiming for an even thickness. If the potatoes are too thick in the center, they won't crisp as well. And remember to flip them halfway through roasting – this ensures both sides get that golden, crackly finish.

Variations

• Herb-Topped: After roasting, sprinkle the potatoes with fresh thyme or rosemary along with the feta and honey. The herbs add an earthy note that complements the sweetness and tang.
• Spicy Maple: Replace the hot honey with a mixture of maple syrup and a pinch of cayenne pepper. The maple adds a deeper sweetness, and the cayenne provides a slow-building heat.
• Balsamic Glaze: Drizzle the finished potatoes with a thick balsamic glaze instead of hot honey. The tangy, sweet glaze pairs beautifully with the feta and pistachios.
• Vegan Version: Use a dairy-free feta alternative and a plant-based yogurt for the whipped topping. The rest of the recipe remains the same, making it a fully plant-based side.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven to restore crispness.

Freezer

Freeze the unroasted smashed potatoes on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat in a 400°F (200°C) oven for 5-7 minutes until hot and crisp. The whipped feta can be served cold.

Store leftover smashed sweet potatoes in an airtight container in the refrigerator for up to 3 days. The whipped feta can be stored separately in a jar for up to 5 days.

To reheat, place the potatoes on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes until crisp. The feta can be served cold or at room temperature.

You can parboil and smash the sweet potatoes up to a day in advance. Keep them in an airtight container in the refrigerator, then brush with oil and roast as directed – you may need to add 5 minutes to the roasting time.

The whipped feta can be made 2 days ahead and refrigerated. Bring it to room temperature before serving.

Serving ideas

Serve these smashed sweet potatoes as a standout side dish alongside roasted chicken, grilled steak, or a simple green salad.

They also work beautifully as an appetizer for a dinner party – arrange them on a platter and let guests help themselves. The combination of sweet, salty, and spicy makes them a crowd-pleaser.

For a more substantial meal, pile the sweet potatoes onto a bowl of grain salad or serve them with a fried egg on top. The hot honey and feta also pair well with lamb or pork. If you're serving them at a holiday table, they're a welcome alternative to traditional mashed potatoes.

Frequently asked questions

Recipe card

Crispy Smashed Sweet Potatoes with Whipped Feta and Hot Honey

Prep 15 minCook 40 minTotal 55 minServes 4

Ingredients

• 600 g narrow sweet potatoes
• 150 g Greek feta
• 50 g Greek yogurt
• 1 tbsp fresh lemon juice
• 3 tbsp avocado oil
• 1 tsp smoked sea salt
• 1/4 cup roasted pistachios, crushed
• 2 tbsp hot honey

Instructions

1. Scrub the sweet potatoes and slice them into 2.5 cm (1-inch) rounds. Place the rounds in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 12 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape. Drain well and let them steam dry for a few minutes.
2. Preheat the oven to 425°F (220°C). Drizzle 1 tablespoon of the avocado oil over a large baking sheet and spread it evenly. Arrange the parboiled potato rounds in a single layer on the sheet. Using a spatula or the bottom of a glass, gently press down on each round to smash it flat, about 1/2-inch thick. The edges will crack and split, which is exactly what you want for crispy lace.
3. Brush the smashed potato rounds with the remaining 2 tablespoons of avocado oil. Sprinkle evenly with the smoked sea salt. Roast in the preheated oven for 28 minutes, flipping once halfway through, until the edges are deep golden brown, crispy, and caramelized. The natural sugars in the sweet potatoes will create a lacquered, charred rim.
4. While the potatoes roast, make the whipped feta. In a food processor or with a hand mixer, combine the feta, Greek yogurt, and lemon juice. Blend until completely smooth and creamy, scraping down the sides as needed. The mixture should be light, fluffy, and spreadable. If it seems too thick, add a teaspoon of water or extra lemon juice to loosen it.
5. When the potatoes are done, let them cool for 2 minutes on the baking sheet. Transfer to a serving platter. Dollop a generous spoonful of whipped feta onto each potato round, or spread it on top. Sprinkle with the crushed pistachios and drizzle with the hot honey. Serve immediately while the potatoes are still warm and crispy.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

320

Protein

8 g

Carbohydrates

45 g

Fat

13 g

Automatic estimate from the ingredient list, not laboratory-verified.