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Savory Smashed Sweet Potatoes with Lemon Garlic Aioli


This smashed sweet potato recipe is absolutely mind-blowing! The sweet potato rounds are the perfect balance of tender and crispy, and the aioli on top rounds everything out.

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

Savory 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


Savory Smashed Sweet Potatoes with Lemon Garlic Aioli

These savory garlic smashed sweet potatoes are oven-crisped and paired with mouthwatering lemon-garlic aioli.

  • Author: Jordan Cord
  • Prep Time: 10 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x
  • Category: Appetizer


For Sweet Potatoes

  • 2 medium sweet potatoes
  • 3 cloves minced garlic
  • 1 Tablespoon quality olive oil
  • 1/2 Tablespoon sea salt
  • 1/2 Tablespoon black pepper
  • chives for garnish

For Aioli

  • 3/4 cup quality olive oil
  • juice of 2 lemons
  • zest of 1 lemon
  • 1 clove minced garlic
  • 2 egg yolks (or 1/4 cup aquafaba – liquid from canned chickpeas)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper


For sweet potatoes:

  1. Peel the sweet potatoes and chop them into 3/4″ 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 (or aquafaba). 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.

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  • Diana Smith
    October 8, 2017

    I screwed up and didn’t drizzle the olive oil in, so didn’t thicken at all and i find this way too lemony sour. I added a tsp of honey and tbsp of mayo. Still sour but it should be ok over the sweetness of the potatoes.

  • Debbie
    November 29, 2016

    How long does the aioli keep in the fridge? Can you freeze it? Very tasty

    • thefitchen
      December 4, 2016

      Hi Debbie! The aioli should keep for 10-14 days in the refrigerator. I don’t recommend freezing it – with the fat content, I doubt it would thaw well and still taste good.

      • Debra Steinebach
        June 4, 2017

        I’m just wondering how safe are the raw egg yolks in the recipe…it sounds awesome but I’m afraid of raw egg yolks..thank you,Debra

        • thefitchen
          June 5, 2017

          Hi Debra –

          I totally understand where you’re coming from. Aioli is a pretty common condiment, though, and I’ve never had any issues with it. You could certainly make the sweet potatoes without the sauce!

          • Shamaka
            March 1, 2018

            You can also use aquafaba instead of egg in aioli. It is how I make vegan aioli. Use about 1/4 cup. I used the aquafaba from a can of chickpeas.

            • thefitchen
              March 6, 2018

              Good to know! Thank you. :)

  • Nancy
    September 26, 2016

    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!

  • Nancy
    September 24, 2016

    Would it work to make the aioli ahead of time and store in fridge until il time I o serve?

    • thefitchen
      September 26, 2016

      That should be just fine! It may thicken in the fridge – if so, just stir and/or add a bit of oil.

  • Nancy
    September 19, 2016

    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.

    • thefitchen
      September 20, 2016

      There are no dumb questions! Perhaps I just didn’t explain it very well. You just cut the potato horizontally, into rounds that are about 3/4″ thick. Here’s a picture to help –– sweet potato rounds.

  • Elle
    August 29, 2016

    think you could freeze these??

    • thefitchen
      August 31, 2016

      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?!

  • Leda turner
    June 27, 2016

    what does cylinders mean and how do they turn into little rounds??

    • thefitchen
      June 29, 2016

      Hi Leda –

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

  • Gipsy Chef
    May 28, 2016

    Jordan & Clark!!!
    first of all…great job!! looks delicious, sounds delicious and, sure, its delicious!!
    Jus leave an advise or “tip”… you can emulsify about 20lit (cant remember exactly the number, but close to that) of oil just with one egg yolk; that means, with less than half egg yolk you´ll have more than enougth to emulsify the amount of oil you want. The taste will be almost the same and the animal proteine will be much more balanced.
    Keep doing this “tasty” blog!!! All my support from Spain!!

  • Jillian
    April 17, 2016

    How many servings does this make? I’m plugging this into my Fitness Plan

    • thefitchen
      May 17, 2016

      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. :)

  • Eden Passante
    March 7, 2016

    This looks so amazing! Wish I had these for dinner!

  • Emily
    June 15, 2015

    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
      June 24, 2015

      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!

      • Angelica
        December 7, 2016

        Would mayo work to replace the eggs? I’d use vegan mayo, btw. Thanks

        • thefitchen
          December 9, 2016

          Hi Angelica – You could certainly try! I haven’t ever attempted it that way, but I would probably try about 1/4-1/3 cup of vegan mayo because that’s about the quantity of the two egg yolks.

  • Lee lawrence
    May 26, 2015

    Any concerns over the raw eggs in the aioli?

    • thefitchen
      May 26, 2015

      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!

  • jess
    May 14, 2015

    Can u make aioli ahed of time?

    • thefitchen
      May 17, 2015

      Hi Jess –

      Sure you can! It will stay good in the fridge for about 3-5 days.

  • Megan
    May 11, 2015

    Love this creative idea! We just got some sweet potatoes and we can’t wait to try this tonight. Thanks!

    • thefitchen
      May 17, 2015

      Hi Megan –

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

  • Jeannette
    April 28, 2015

    Can’t wait to try this recipe

  • Tiana Taylor
    October 27, 2014

    This looks delish!

    • thefitchen
      October 30, 2014

      They were SO good. You have to try them! ;)