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.

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.

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.