Save Tender, caramelized sweet potatoes smashed and roasted to perfection, finished with a spicy-sweet gochujang honey butter for a bold, addictive side dish.
I first made these smashed sweet potatoes for a family dinner and everyone was amazed at the crispy edges and the punchy gochujang honey butter. It quickly became our go-to for spicing up weeknight meals and bringing something new to the table.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes, scrubbed
- Olive Oil: 2 tbsp
- Kosher Salt: ½ tsp
- Black Pepper: ¼ tsp freshly ground
- Unsalted Butter: 3 tbsp, softened
- Gochujang (Korean chili paste): 1½ tbsp
- Honey: 2 tbsp
- Soy Sauce (or tamari): 1 tsp
- Rice Vinegar: 1 tsp
- Fresh Cilantro or Scallions: 2 tbsp, chopped
- Flaky Sea Salt: to taste
- Toasted Sesame Seeds (optional): 1 tsp
Instructions
- Prepare Oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Boil 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 and Arrange:
- Arrange sweet potatoes on the prepared baking sheet. Gently flatten each potato 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 through, until edges are crisp and golden.
- Make Gochujang Honey Butter:
- In a small bowl, mix softened butter, gochujang, honey, soy sauce, and rice vinegar until smooth.
- Finish and Serve:
- When sweet potatoes are done, transfer to a serving platter. Dollop or brush generously with gochujang honey butter while still hot. Sprinkle with chopped cilantro or scallions, flaky sea salt, and sesame seeds if using. Serve immediately.
Save Last Thanksgiving, my sister couldn't stop talking about these potatoes. The whole family asked for seconds, proving just how crowd-pleasing this fusion recipe is.
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 Smashed sweet potatoes with gochujang honey butter will spice up any dinner table. Enjoy the crispy edges, creamy centers, and sweet heat in every bite.
Recipe FAQs
- → How do you achieve crispy edges on the sweet potatoes?
After boiling and smashing, roasting at high heat develops crispy, golden edges. For extra crunch, broil them briefly at the end.
- → What does gochujang add to the dish?
Gochujang provides a spicy, fermented chili flavor that balances the sweetness of the honey butter, giving the dish depth and a gentle heat.
- → Can this dish be made gluten-free?
Yes, by using tamari instead of soy sauce and ensuring gochujang is gluten-free, this dish suits gluten-free diets.
- → What garnishes complement these potatoes?
Chopped fresh cilantro or scallions add brightness, while toasted sesame seeds offer a nutty crunch.
- → How should the sweet potatoes be prepared before roasting?
They’re boiled until just tender, cooled slightly, then gently smashed to about three-quarters inch thick before roasting.