Pour enough water in a pan and then bring it to a boil. Add a few pinches of salt to it and boil the sweet potatoes for 10 minutes until tender but not mushy.

While it's boiling, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Drain the sweet potatoes and tap them with a kitchen towel. Place the boiled sweet potatoes on the baking sheet and press the top slightly with a fork to form ridges. This will ensure a crispy texture once baked.

Then brush each piece with olive oil, and season with salt, pepper, and any other desired spices.

Toss the potatoes to ensure they are evenly coated with the oil and seasonings.

Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and golden brown, turning them halfway through the cooking time.

Once the potatoes are almost done, remove them from the oven and pour the garlic and chili-infused oil over the roasted potatoes. Gently mix to ensure the potatoes are coated evenly. Return the baking sheet to the oven for an additional 2-3 minutes to allow the flavors to meld together.

Once roasted, remove the sweet potatoes from the oven and allow them to cool slightly.

Once cool enough to handle, use a fork or potato masher to gently smash the purple potatoes, creating a rustic and chunky texture.

Serve the smashed purple potatoes as a delicious and colorful side dish. Enjoy your flavorful and nutritious roasted Stokes purple sweet potato recipe!