Save to Pinterest Tender sweet potatoes are smashed and roasted until caramelized, then finished with a spicy-sweet gochujang honey butter for a fusion side dish that turns heads at any table.
I made these smashed sweet potatoes for a potluck and they disappeared within minutes. The combination of crisp edges and that gochujang honey butter was unforgettable.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes, scrubbed
- Olive Oil: 2 tbsp
- Kosher Salt: ½ tsp
- Freshly Ground Black Pepper: ¼ tsp
- Unsalted Butter (softened): 3 tbsp
- Gochujang (Korean chili paste): 1½ tbsp
- Honey: 2 tbsp
- Soy Sauce (tamari for gluten-free): 1 tsp
- Rice Vinegar: 1 tsp
- Chopped Fresh Cilantro or Scallions: 2 tbsp
- Flaky Sea Salt: to taste
- Toasted Sesame Seeds (optional): 1 tsp
Instructions
- Preheat 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 potato with the bottom of a glass or potato masher to about ¾-inch thickness.
- Season and Roast:
- Drizzle with olive oil and season with salt and black pepper. Roast for 20–22 minutes, flipping halfway through, 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.
- Assemble:
- 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 to Pinterest This recipe has become a go-to for holiday dinners at home. My family always fights for the crispiest edge pieces loaded with spicy butter.
Required Tools
Large pot, baking sheet, parchment paper, potato masher or sturdy glass, mixing bowl, spoon or pastry brush
Allergen Information
Contains dairy and soy. Substitute vegan butter and tamari for dairy-free and gluten-free options, and confirm labels for hidden allergens.
Nutritional Information (per serving)
Calories: 240, Total Fat: 8 g, Carbohydrates: 39 g, Protein: 3 g
Save to Pinterest Serve hot for maximum crunch and flavor. Enjoy this bold, modern side that always impresses.
Common Recipe Questions
- → What type of potatoes work best for this dish?
Medium-sized sweet potatoes with a firm texture hold up well when boiled and smashed, ensuring crisp edges without falling apart.
- → Can I adjust the spiciness of the honey butter?
Yes, varying the amount of gochujang will control the heat level, allowing you to make it milder or spicier based on preference.
- → What are good garnish options?
Fresh cilantro or scallions add brightness, while flaky sea salt and toasted sesame seeds contribute texture and subtle depth.
- → How can I achieve extra crispiness on the potatoes?
After roasting, broil the smashed potatoes for 2–3 minutes to enhance crisp edges without drying the interior.
- → Is this dish suitable for gluten-free diets?
Yes, using tamari instead of soy sauce ensures the topping remains gluten-free while maintaining savory flavor.