Ingredients:

  • 4 medium Sweet Potatoes (approx. 2 lbs), scrubbed clean
  • 1 tablespoon Coarse Sea Salt (for boiling water)
  • ¼ cup Extra Virgin Olive Oil, divided
  • 1 tablespoon Dried Rosemary (or 2 fresh sprigs, finely chopped)
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Fine Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper

Instructions:

  1. Slice the sweet potatoes into 1.5-inch (4 cm) chunks. Aim for relatively uniform pieces so they cook evenly.
  2. Place the sweet potatoes in a pot and cover with water. Add 1 tbsp of coarse salt. Bring to a rapid boil, then reduce heat and simmer for 15–20 minutes, or until fork-tender but not mushy. They should still hold their shape.
  3. Immediately drain the potatoes thoroughly. Transfer them back into the empty, hot pot (off the heat) and let them sit for 5 minutes, shaking gently to allow the residual heat to evaporate excess moisture. This is vital for achieving crispiness.
  4. Preheat oven to 425°F (220°C). Drizzle 1 tbsp of olive oil onto each of the two large baking trays and spread the oil evenly. This promotes bottom crispiness.
  5. In a large mixing bowl, combine the remaining olive oil, rosemary, thyme, smoked paprika, salt, and pepper. Stir well to create the seasoning mix.
  6. Add the drained, dry sweet potatoes to the seasoning mixture. Gently toss them until they are fully coated in the oil and spices.
  7. Arrange the seasoned potatoes on the prepared baking trays, ensuring generous space between each piece (crowding prevents crisping). Using a potato masher or the flat bottom of a glass, firmly press down on each piece until it is flattened to about half its original height, creating rugged, craggy edges.
  8. Place the trays in the preheated oven. Roast for 15 minutes.
  9. Carefully turn each smashed potato piece over using a spatula. Return to the oven and roast for a further 10–15 minutes, or until the edges are deep golden brown and the exposed surfaces are visibly crisp and caramelised. Serve immediately, optionally with a sprinkle of flaky sea salt.