Smashed Sweet Potatoes with Sriracha Aioli

  • Author: Jennifer Shreckengost
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 4 -6 1x


  • 2 medium sweet potatoes
  • 1 tbsp. EVOO
  • 1/2 tbsp. pink Himalayan salt
  • 1/2 tbsp. ground black pepper
  • Sriracha Aioli:
  • 1/2 cup organic mayo (I use Primal Kitchen Avocado Oil Mayo)
  • 2 tbsp. Sriracha sauce
  • 1 1/2 tbsp. lemon juice
  • salt to taste


  1. Preheat over to 410 degrees F.
  2. Peel the potatoes and but into 3/4 inch slices.
  3. Fill a large stock pot with water and bring to a boil.
  4. Add sweet potatoes and boil for about 30 minutes or until very soft.
  5. Drain sweet potatoes and all them to cool. While potatoes are cooling, line a baking sheet with parchment paper or some other sheet liner.
  6. Carefully place the potato slices onto the lined baking sheet.
  7. Using a fork, gently smash them in the middle. You’ll want to keep them mostly intact. If they break apart, just gently push the pieces back together.
  8. Lightly drizzle the potatoes with olive oil and then season with salt and pepper.
  9. Bake for 15 minutes, then carefully flip each potato and bake for 20 more minutes. You’ll want to try to get the edges crisp.
  10. Remove from oven and let cool.
  11. While potatoes are cooling, add all sriracha aioli ingredients to a small mixing bowl and whisk together.
  12. Drizzle potatoes with aioli just before serving.