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:
- Set a large pan of water with a teaspoon of kosher salt over medium heat until simmers.
- Cover a large baking sheet with foil.
- In a small bowl, mix together all of the dry spices, and set aside
- Peel the sweet potatoes, and cut into 1 & ½ inch thick slices.
- 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!)
- 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.
- Start the oven preheating to 400ยบ
- 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.
- Mix the butter and oil together.
- Using a pastry brush or the back of a spoon, spread a thin layer of the oil and butter mixture on each slice.
- Sprinkle some of the spice mixture over each slice, and press onto the surface lightly so that it sticks to the potato slices.
- Gently turn oven each slice, and repeat the oil/butter and dry spice application as you did on the first side.
- Roast in the oven for about 15 minutes, until the bottom of the slices is getting caramelized and crispy.
- 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.
- Serve!
Enjoy!
Now to start trying out my work-out pins...
Laura
