Smashed Sweet Potatoes -- The perfect fall appetizer or side dish, topped with Maple Avocado Crema, goat cheese, and pecans |
Print Recipe

Smashed Sweet Potatoes with Goat Cheese and Maple Avocado Crema

Just because you can't get baby sweet potatoes doesn't mean you can't make smashed sweet potatoes! These delicious smashed potatoes are topped with maple avocado crema, goat cheese, and crushed pecans. Best served with a glass of sparkling wine.
Course: Side
Servings: 24 potatoes
Author: We are not Martha


  • 2 large sweet potatoes (try to get long sweet potatoes)
  • 1 Tbsp olive oil
  • Salt and pepper
  • Maple Avocado Crema (recipe below)
  • 1 oz crumbled goat cheese
  • 1 Tbsp toasted and crushed pecans

Maple Avocado Crema:

  • 1 avocado, peeled and pitted
  • 1/4 cup sour cream
  • 1 Tbsp maple syrup


  • Pre-heat oven to 450 degrees and bring a medium pot of water to a boil.
  • While water is boiling, cut potatoes into 2-inch pieces (it depends on the size of your potato, but I cut each potato in half, then cut each half into quarters lengthwise, and then cut each quarter in half width-wise).
  • Put sweet potatoes in boiling water for about 10 minutes, until tender. Drain from water.
  • Place potatoes on a baking sheet and smash using a potato masher (you could also use the bottom of a drinking glass or even a large fork) and brush lightly with olive oil. Sprinkle with salt and pepper.
  • Bake at 450 degrees for about 20 minutes until tops are crispy.
  • Spoon a dollop of Maple Avocado Crema onto each smashed potato. top with crumbled goat cheese and crushed pecans.

Maple Avocado Crema:

  • Add avocado, sour cream, and maple syrup to a food processor and blend until smooth.