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Savory Smashed Sweet Potatoes with Lemon Garlic Aioli

Savory Smashed Sweet Potatoes with Lemon Garlic Aioli – The Fitchen

Savory Smashed Sweet Potatoes with Lemon Garlic Aioli

Given the choice, I’d choose sweet potatoes over regular potatoes 9 times out of 10. They’ve got so much more going for them – more flavorful, more colorful, and more nutritious – all things that you probably already know. Just like their colorless brethren, they can be delicious in so many different preparations.

The best white potato I’ve ever eaten was a smashed one. Boiled, smashed, seasoned with savory garlic and spices, and oven-roasted to crisp perfection. When those smashed potatoes haunted me in food-vision last week, I only had sweet potatoes on hand and that was fine by me.

My logic was simple behind this recipe: If you can do it with a regular potato, you can do it with a sweet potato. And as it turns out, you can. The preparation and cook time is slightly different and so is the end result.

Savory Smashed Sweet Potatoes with Lemon Garlic Aioli – The FitchenSavory Smashed Sweet Potatoes with Lemon Garlic Aioli

While your sweet potatoes are roasting, you have plenty of time to make the aioli that is going to blow your mind. Now, before you get scared off by the word “aioli,” I’ll share a secret with you. We had never made an aioli or even tried to make one before this recipe. It took 1 attempt, 1 bowl, 4 ingredients, and 1 blender. And what we ended up with was a decadent, creamy, sauce that tastes a little bit like crack.

Just a quick note for blending the aioli – you can use a regular blender, but I found it much easier to use an immersion blender in this instance. If you have one, definitely use it! If not, you can find one on Amazon for relatively cheap.

Drizzle and dip at your own risk – this aioli can make an addict out of anyone.

Savory Smashed Sweet Potatoes with Lemon Garlic Aioli – The Fitchen

Savory Smashed Sweet Potatoes with Lemon Garlic Aioli
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
These savory garlic smashed sweet potatoes are oven-crisped and paired with mouthwatering lemon-garlic aioli.
For Sweet Potatoes
  • 2 medium sweet potatoes
  • 3 cloves minced garlic
  • 1 Tablespoon quality olive oil
  • ½ Tablespoon sea salt
  • ½ Tablespoon black pepper
  • chives for garnish
For Aioli
  • ¾ cup quality olive oil
  • juice of 2 lemons
  • zest of 1 lemon
  • 1 clove minced garlic
  • 2 egg yolks
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
For sweet potatoes:
  1. Peel the sweet potatoes and chop them into ¾" cylinders.
  2. Heat a large pot of water until boiling.
  3. Carefully dump the sweet potatoes into the water and allow them to boil for 20-30 minutes, under they are very tender.
  4. Preheat the oven to 415º and line a baking sheet with parchment paper or oiled aluminum foil.
  5. Drain the sweet potatoes and allow them to cool for a couple of minutes.
  6. One at a time, place the sweet potatoes on the baking sheet and use a fork to gently smash them, keeping them mostly intact. You want them to spread out just a little bit because it will allow the edges to crisp.
  7. When you've smashed all of the potatoes, lightly drizzle oil over each one, sprinkle minced garlic, sea salt, and pepper.
  8. Place in the oven and bake for 15 minutes, then flip and bake for 15-20 more minutes. The edges with start to brown and look crispy – that's when they're done!
  9. Remove and allow to cool, garnish with fresh chives and serve with this garlic-lemon aioli for maximum flavor impact.
For aioli, with a blender:
  1. In a high speed blender, combine garlic, lemon juice, lemon zest, and egg yolks. Mix on a medium speed until well combined.
  2. Slowly pour olive oil through the hole in the blender lid. Continue blending until the aioli becomes creamy and slightly fluffy.
If you have an immersion blender:
  1. Combine garlic, lemon juice, lemon zest, and egg yolks in a bowl, then blend.
  2. Slowly pour in olive oil while blending on high. Continue blending and moving the blender around until the consistency is creamy and slightly fluffy.




    • thefitchen 17 May, 2015 at 11:00 Reply

      Hi Megan –

      Hope you enjoyed the sweet potatoes! This is definitely a tasty way to prepare them. :)

    • thefitchen 26 May, 2015 at 15:37 Reply

      Hi Lee –

      There should be nothing to worry about, as long as the sauce is not allowed to set out for a long period of time. Hope that helps!

  1. Emily 15 June, 2015 at 14:11 Reply

    This looks amazing! Question though, do you have any idea of what we can substitute for the eggs in the aioli? Hubby is allergic :(

    • thefitchen 24 June, 2015 at 12:38 Reply

      Hi Emily –

      I would just try to make the aioli without the eggs, just omitting them. The consistency will be slightly different but it will still taste great with the sweet potatoes!

    • thefitchen 17 May, 2016 at 14:06 Reply

      Hi Jillian –

      Depending on the size of your sweet potatoes, the amount of smashed potatoes will vary. We ended up with 16! Hope this helps. :)

    • thefitchen 29 June, 2016 at 12:38 Reply

      Hi Leda –

      Instead of chopping lengthwise, or into cubes, just slice rounds out of the potatoes. Hope that helps!

    • thefitchen 31 August, 2016 at 08:54 Reply

      That is a great question! I would assume you could freeze them. I mean, they sell frozen sweet potato fries at the grocery store and those always taste fantastic… so why not?!

  2. Nancy 19 September, 2016 at 14:52 Reply

    I feel really dumb, but what exactly is a 3/4″ cylinder? 3/4″ around? Or tall? How do you chop them into this shape? I’m sorry, I’m m just not picturing it. Please advise.

  3. Nancy 26 September, 2016 at 16:10 Reply

    Made these last night for a dinner party and they were delish. One word of caution: as the recipe says, boil the potatoes until they’re **very** tender. Mine were not quite soft enough and tended to break apart when pressed. But still really good. And the aioli–fabulous indeed. This stuff would be tasty on pretty much anything. Thanks for this lovely recipe!

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