Smashed Hot Sweet Potatoes

There are two types of people in this world.

People that actually try out recipes that they pin on Pinterest...and those who don't.

I was totally in the latter category for a while and then I decided I couldn't be that person anymore. I needed to make some changes in my life, starting with cooking things I pin. (Being a little over dramatic here, I know.)

These Smashed Hot Sweet Potatoes were one of the first things I tried and they were a hit! Super easy, flavorful and a nice change from sweet potato fries. Not that I really needed a change from sweet potato fries, those are my fav.

Crispy, sweet and spicy outside, soft, fluffy inside. A match made in heaven...or in your own kitchen!

 

Crash Hot Sweet Potatoes

Prep Time: 30 min. Total Time: 1 hour

Recipe from The Creekside Cook (lots of great recipes!)

 

Ingredients:

1 & ½ tablespoons light brown sugar

½ teaspoon kosher salt

½ teaspoon ground cumin

½ teaspoon New Mexico chili powder

½ teaspoon smoked sweet paprika

¼ teaspoon onion powder

¼ teaspoon chipotle chili powder

⅛ teaspoon granulated garlic

10 coarse grinds of black pepper

2 medium to large sweet potatoes

2 tablespoons melted butter

2 tablespoons olive oil

 

Directions:

1. Set a large pan of water with a teaspoon of kosher salt over medium heat until simmers.
2. Cover a large baking sheet with foil.
3. In a small bowl, mix together all of the dry spices, and set aside
4. Peel the sweet potatoes, and cut into 1 & ½ inch thick slices.
5. When the water is simmering, add the potato slices and cook for around 10 minutes, until the slices are getting a little soft. (Make sure they are soft enough to mash!)
6. 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.
7. Start the oven preheating to 400º
8. 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.
9. Mix the butter and oil together.
10. Using a pastry brush or the back of a spoon, spread a thin layer of the oil and butter mixture on each slice.
11. Sprinkle some of the spice mixture over each slice, and press onto the surface lightly so that it sticks to the potato slices.
12. Gently turn oven each slice, and repeat the oil/butter and dry spice application as you did on the first side.
13. Roast in the oven for about 15 minutes, until the bottom of the slices is getting caramelized and crispy.
14. 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.
15. Serve!

Enjoy!

 

Now to start trying out my work-out pins...

Laura