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Crash Hot Sweet Potatoes is probably the most popular recipe* on my old blog, so I had to make sure that I got it moved over here to the new place. If you are here because you followed a link from my old blog – welcome! I hope you like the new place and you can make sure you never miss a single new recipe by clicking on this link to subscribe to my newsletter. There is always something tasty going on around here, so I hope you will subscribe and keep up with the latest! You can also click on the Recipe Index to find even more delicious recipes.
Now, about these sweet potatoes – they are still one of our favorite dishes, and this post on my old blog was responsible for over 1 million hits. That many people can’t be wrong – this simple recipe is simply fantastic!
It is also infinitely adaptable – I received emails from all over the world, detailing the changes that people made to suit their own tastes, culture and ingredients. That’s one of things I really love about having a food blog – being the starting point for creativity, as people take my basic idea, and then add their own personal touches. The starting point on my end for this recipe, was regular old Crash Hot Potatoes, which are boiled small potatoes that are smashed flat with the bottom of a glass, and then roasted with butter and oil to achieve a crispy exterior texture. They are really good, but the day I created this recipe, I had some sweet potatoes I needed to use up, so they became the reason for a variation. I still make these a lot, but rarely the exact same way twice. In moving this recipe over here to the new blog though, I am going back to my original idea – you can run with it however you like.
Crash Hot Sweet Potatoes
Ingredients
- 1 & 1/2 tablespoons light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon New Mexico chili powder
- 1/2 teaspoon smoked sweet paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon chipotle chili powder
- 1/8 teaspoon granulated garlic
- 10 coarse grinds of black pepper
- 2 medium to large sweet potatoes
- 2 tablespoons melted butter
- 2 tablespoons olive oil
Instructions
- Set a 3 quart sauce pan of water with a teaspoon of kosher salt on a medium flame until it begins to simmer.
- Oil a large baking sheet, or cover with parchment paper.
- In a small bowl, mix together all of the dry spices, and set aside
- Peel the sweet potatoes, and cut into 1 & 1/2 inch thick slices.
- When the water is simmering, add the potato slices and cook for around 10 minutes, until the slices are getting a little soft.
- Remove the slices to a cooling rack. You can leave them on the rack until they cool off and the outsides are dry, or if you are in a hurry, blot all of the moisture from the surface of the slices. This is important - they have to be dry on the outside or they won't get crispy.
- Start the oven preheating to 400º
- Lay the slices of sweet potato on the prepared pan, and use a water glass to gently compress each slice - you want them to flatten out and the edges should get kind of ruffly.
- Mix the butter and oil together.
- Using a pastry brush or the back of a spoon, spread a thin layer of the oil and butter mixture on each slice.
- Sprinkle some of the spice mixture over each slice, and press onto the surface lightly so that it sticks to the potato slices.
- Gently turn oven each slice, and repeat the oil/butter and dry spice application as you did on the first side.
- Roast in the oven for about 15 minutes, until the bottom of the slices is getting caramelized and crispy.
- Carefully flip over each slice and roast another 10 minutes or so, until both sides are crispy and the spice mixture has melted together and turned all nicely brown.
- Serve immediately.
Notes
A million people definitely aren’t wrong – these are flat out amazing. 
They go especially well with anything smoked or grilled or barbequed. Or just all by themselves on a nice big plate. 
I would love to see what personal touches or variations you add to this recipe – please leave a comment to let me know how these came out for you, and what changes you made.
*It’s also the most stolen recipe, as are the photos, which is the reason for the rare watermarking on these shots.
note: this post contains one or more Amazon affiliate links and I make a small commission on your purchase.
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You weren’t kidding – a million people? Now that’s a recommendation! I’ve seen this technique before but to be honest have not tried it yet. We don’t eat that many potatoes these days but I may have to break down and give it a shot, I know a few people who would love them.
Hi Eva – we actually tend to eat more sweet potatoes than regular white or red ones, because they are full of great nutrition. And we love just about anything with that sweet/spicy flavor combo!
Sweet Potatoes aren’t actually in the potato family. They’re a type of squash and not only are they full of health benefits, but they are low in calorie too.
They are really nothing like the white potatoes that people seem to want to stay away from these days….
I am definitely going to try this. My hubs is a picky eater but, I think he would like this too. Thanks so much for posting, they look so delicious!
Thanks Suzie – I hope that he loves them!
Donalyn, everyone seems to love these. I could use an assist. We love sweets and the flavor here is great. But…they don’t get crispy. We get mush. We’ve let the cooked slices sit out longer, pre-dried them in a low oven..and final cooking times listed still give us mush. What do you suggest (apart from the obvious….double the cooking time). Thanks!
O.M.G.!!! I was JUST looking for this recipe the other day, and could not figure out where I had found it before. I should have known it was one of yours, Donalyn. Thanks so much for moving it over here where I could find again – they are my husband’s absolute favorite thing!
Roberta – so glad to be of assistance ma’am!
I’m saving this recipe for when I get some sweet potatoes! I often just roast them whole but this sounds much nicer! 😀
I like sweet potatoes no matter what I do with them, but these are pretty special!
The caramelization is just….so fabulous looking! I would love to have the job as the smoosher/flattener. Something about squishy those perfect potatoes would feel so…naughty. Lol These would be instant hits here!
LOL Averie – some people mentioned on the original post, that these are fussy to make, because of the smooshing, but that is the fun part!
This needs no tweaking from me or anyone 🙂 perfect as is, I reckon!
Aw, thanks Maureen!
Oh wow, I can see why these are popular! I want them NOW 🙂
Thanks Kari!
Donalyn, I like the look of these and the look of your new site! I’m with you on seldom cooking the same thing the same way twice — creativity abounds in the kitchen!
Thanks Kim – sometimes my husband has to remind me to make some of his favorite dishes again, because I am always changing things around 🙂
As I’m a fairly new reader on your site, I’m glad to see your most popular recipe! I love sweet potatoes even more than regular potatoes and in general I am a huge potato fan. This looks easy and will be a great snack for my family. I might reduce on heat a bit for my children but they love potatoes just like me. 🙂 Thanks for the wonderful recipe!
Thanks Nami – I hope that you all love them!
These look terrific! I make mashed sweet potatoes with some of the same seasonings, but never thought to make the patties. Love the idea! Thanks so much.
I do the same with mashed ones John, which is what inspired these flavors – hope you give them a try!
My plan was to make this, eat a few, workout at the gym, then eat the rest. That did not go so well. I ate the whole batch then had to workout on a bloated tummy. They were that good. I couldn’t put the damn plate down.
Oh dear Jazmine – they are pretty irresistible!
Perfect timing! I’m having friends over for dinner tomorrow night. I’m making drum sticks and wanted a potato recipe. Looks like I’ve found my winner! Thank you so much for sharing!
Oh yum Monet – hope everyone loves them!
Never had sweet potatoes (well, one time I had them in a soup made by an Argentinian friend), but this crash hot sweet potatoes look amazing!
Great recipe 🙂
Thanks Giuletta!
No wonder a million people visited this post! This is an amazing recipe: quick, easy, but so original! As someone who is fond of sweet and hot mixture of flavours, I’m sure I will love them. Bookmarked of course! Thank you for sharing this wonderful recipe!
Wonderful Sissi – and you are very welcome!
Oooh love all the spices in your sweet potatoes!!Looks really easy and so so good!I do an Indian Spiced version which has been the biggest hit on my blog so congrats to a super hit recipe 🙂
I have used Indian inspired spices myself Soni, and they are a very nice match with sweet potatoes!
Yummy – so glad to see this on the new site. If anyone is wondering, these are truly amazing. I’ve made them many times after finding the recipe on Donalyn’s original blog. I wasn’t sure we would like the spiciness, but the sugar gives them a perfect balance. Yum yum YUM!!!!
Aw thanks Carla – always nice to get an endorsement from someone who has been reading my blogs as long as you have!
I found the original PW recipe because you posted this one so long ago and I was curious. My family LOVES her version. Do you know, I’ve never tried your sweet potato version? We always just bake our sweet potatoes and eat them with butter and cinnamon. I’m going to have to try this.
I love the regular potato ones too [though to be fair, PW did not create that recipe], but I think we love these even more – we are big fans of sweet potatoes!
Is it possible to know who “created” a recipe for a baked potato?
My family loves the original crash potatoes…and you’re a genius for thinking to do a version with sweet potatoes! How yummy!
PS…thanks for you kind note of condolence. xo
Thanks Liz – I hope you give them a try. [and you are welcome :)]
I can totally see why this is one of your most popular recipes — wowza! I love sweet potatoes but don’t eat them enough. Thanks for sharing this, can’t wait to give it a try.
Thanks Nancy – hope you love it!
I think I may have to try these, me? cook?
Love the spices in here. Makes for a delish crash hot sweet taters 🙂
i made these for thanksgiving last year and have made them a dozen times since – love love love them! i especially love reheating them in a skillet with a bit of coconut oil, they get even crispier and the coconut flavor is perfect. thanks for the recipe!
Oh wow Randi – the idea of coconut oil with these just made my head spin around a little – YUM!
Making this tonight! Thanks!
I hope you love them!
My family loved the taste but I had problems with the smooching. They just fell apart and stuck to the glass. Very frustrating. Since they didn’t stay as cakes they did not crisp up. I will try these again and spray the bottom of the glass next time.
Hi Krista – I am sorry that you had difficulties. I think maybe the potatoes were cooked just a little too long which would result in the testure that would stick to the glass so much. I do think your idea of oiling the bottom of the glass is a good one though. I am glad you enjoyed the flavor enough to give them another try.
Are yams pictured in this recipe? I have made this recipe (yours) a dozen times, and I just LOVE it. I use sweet potatoes which seem to be more of a yellow color as opposed to the orange of yams.
Christine – I think what they are called is dependent on exactly where you live. Here in the northeast, we most usually can get a potato that is very bright orange – commonly, the names yam and sweet potato are more or less interchangeable. I would call them sweet potatoes. It’s confusing. As for the recipe, I’m pretty sure it will work for both.
Do you recommend a dipping sauce with these? If so, what? My kids love anything that can be dipped 🙂
Hi Allyson – they would be great with a dipping sauce. I have mixed up some spicy stuff in Greek yogurt, a more herb-based dip, and plain old sour cream – all delicious. Even ketchup, if that is what your kids like – maybe a ketchup/mayo combo? If you mix up something they love, please do come back and share that info – I’m sure there are plenty of Moms who would love to know about it!
Something I found that works beautifully as you move into colder months is to substitute all peppers with savory winter fare, such as clove, cinnamon, brown sugar, and ground mustard. Top off with an apple-walnut chutney and serve with pork tenderloin.
Great ideas, Kevin – thanks!
I don’t have any brown sugar in hand, can it be substituted, or omitted altogether?
Hi Kristen – you could use some regular sugar, honey, molasses, etc in place of the brown sugar. Sorry I missed your comment until now – hope it’s not too late!
I made these and they were delicious! Sweet and spicy and all sorts of yummy, thanks for sharing! I blogged about them here: http://www.wingitvegan.com/2013/11/crash-hot-sweet-potatoes_18.html
Thanks for the link River – your version looks lovely!
can you please tell me about new mexico chili powder? is it a blend that you make up? i can only find regular. looks amazing! thanks
Hi Kathy – regular will work just fine. I like to have a variety of kinds though, because of different heat levels and flavors – I get mine here: Great American Spice Company. Note – they are a sponsor of this blog, but I was buying from them long before that.
Hello! I found your recipe randomly and after hearing such great reviews I really wanted to try them out at a Thanksgiving potluck, but I have never made sweet potatoes before and I don’t have a wide array of spices to work with. As a poor college kid, I was hoping you could tell me the essential spices I would need to buy (that I could end up using for other recipes too!) that would get me near to the same wonderful taste as your recipe!! Thanks 🙂
I would be happy to help Pooja – There are actually a lot places where you can find herbs and spices at pretty low prices – there is brand available in stores around here called “Spice Classics” that is surprisingly good quality for the price. I admit I prefer the higher end brands, but if I could not afford those, I would still be looking for the cheaper brands that I had to buy when we had less money, so I can understand what you mean. I think the essentials are granulated onion and garlic, cumin and some kind of chili powder. You need the brown sugar too, for flavor balance and for the nice crispy texture on the outside of the potatoes.
Hope this helps and best of luck with the recipe!
Can I cook the SP the day before and then bake the day of?
Yes kelly, you can definitely do that. I would also do the smashing while they are warm.
I have to tell you that I just LOVE these! I found your recipe over a year ago and am still making them. Often I cut the serving size into 4 for a quick, delicious meal for myself and they still turn out amazing. Thanks so much for sharing!
These are te best sweet potatoes I’ve ever had. Thanks for sharing.
Oh wow these were so yummy, I served them with grilled chicken and salad and what can I say? I will definitely make them again. Thanks for the recipe!!
For us a great breakfast alternative to bread. With or without the exotic spices
I recently came across these on Pinterest and thought they looked amazing so I figure I would give them a try tonight for dinner. Let me just say how GREAT they were!!! They are so simple to make and even better to eat. Thank you for this recipe I definitely will be looking around the website for more great ones!! 🙂
I love sweet potatoes in any way, shape or form., Absolutely going to try these. I am not a huge fan of spicy (hot), but will try it by halving the amount of heat and try adding cinnamon. Looking forward to trying something familiar but with a new twist. Thanks for sharing !!
Thanks Amishman – I think your idea is a good one, and some warm spices like cinnamon or ginger will be really good in there!
These Crash Hot Sweet Potatoes look so yummy! Feel free to add it to the Ingredient of the Month Link-up that I host. This month is Sweet Potato! http://www.adventuresbykatie.com/ingredientofthemonth/
I’ve made these a few times now, the flavor is amazing. I was having a problem with the smashing, they wanted to fall apart, ( maybe those humongous Costco yams?) but I found if I smashed them between layers of paper towel it worked beautifully! Soaked up the extra moisture and made the transition to the pan a breeze. I use Mexican sour cream as a dipping sauce. Thank You for a wonderful recipe.
Thanks for a great tip Tincrew – always appreciate hearing ideas like yours!
My husband found this recipe and wanted to try it! So glad he pushed for it because these are AMAZING! I am addicted! Thank you so much for this recipe! I love everything about it! We added cinnamon to the mix because we love cinnamon and it tasted fabulous!
You left out one thing…leave them on the cooling rack to dry…OVERNIGHT. No way these dry enough to get the final result unless you leave them out a loooong time or do some sort of dry cycle in a low oven. Otherwise….mush. Flavors, great! but mush….
Everyone loves these in my family ~ even those that don’t really like sweet potatoes/yams. Of course, the littles dip them in ranch dressing but that’s just fine…the point is they actually eat them!