A Crispy Sweet Potato Dish with Sweet and Savoury Flavours

These Crispy Smashed Sweet Potatoes are roasted until golden and crisp around the edges, then topped with creamy Brie, chewy dried cranberries, and crunchy walnuts coated in a warm spicy honey glaze. The combination of sweet potatoes, melted cheese, and a touch of chilli creates a delicious balance of flavours and textures.

Whether served as a vegetarian main course, a hearty side dish, or a centrepiece for sharing, this recipe is simple to prepare while offering an impressive presentation. Fresh thyme and a final sprinkle of flaky sea salt complete the dish with a burst of freshness.

Ingredients

For the Sweet Potatoes

4 medium sweet potatoes
2 tbsp (30 ml) olive oil
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika

For the Toppings

150 g Brie cheese, sliced
⅓ cup (50 g) dried cranberries
½ cup (60 g) walnuts

For the Spicy Honey

2 tbsp (30 ml) honey
½ tsp chilli flakes
1 tsp olive oil
Pinch of salt

For Garnish

Fresh thyme
Cracked black pepper
Flaky sea salt

Have all the toppings prepared before the sweet potatoes come out of the oven so they can be assembled while still hot.

Method

Preheat the oven to 425°F (220°C).
Boil the sweet potatoes until they are just fork-tender. Drain well and transfer them to a baking tray.
Using the bottom of a glass or a potato masher, gently press each sweet potato until slightly flattened while keeping it intact.
Drizzle the sweet potatoes with the olive oil and season evenly with the salt, black pepper, and smoked paprika.
Roast for 25–30 minutes, or until the edges are crisp and golden.
Meanwhile, combine the honey, chilli flakes, olive oil, and a pinch of salt in a small pan. Warm gently until the mixture begins to bubble slightly.
Toast the walnuts lightly in a separate pan, then coat them evenly in the warm spicy honey mixture.
Remove the roasted sweet potatoes from the oven and immediately arrange the slices of Brie over the top, allowing the residual heat to soften the cheese.
Scatter the dried cranberries and spicy honey walnuts over the melted Brie.
Finish with fresh thyme, cracked black pepper, and a light sprinkle of flaky sea salt before serving hot.

Tips

Boil the sweet potatoes only until just tender so they hold their shape when smashed.
Leave space between the potatoes on the baking tray to encourage crisp, caramelised edges.
Watch the honey mixture carefully while warming, as it can bubble quickly.
Top the potatoes with the Brie as soon as they come out of the oven so it softens naturally from the heat.

Serving and Storage

Serve these crispy smashed sweet potatoes straight from the oven while the Brie is soft and the walnuts remain crunchy. They pair well with a variety of main courses or can be enjoyed on their own. Any leftovers can be stored in an airtight container and reheated before serving, with the fresh garnish added just before eating.