Crash Hot Sweet Potatoes

By harvard88

Ingredients

• Topping:
• 2 Medium Sweet Potatoes
• 1/2 teaspoon kosher salt
• 2 quarts water
• 2 tablespoons melted butter
• 2 tablespoons olive oil
• 1 & 1/2 tablespoons light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon New Mexico chili powder
• 1/2 teaspoon smoked sweet paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon chipotle chili powder
• 1/8 teaspoon granulated garlic
• 10 grinds black pepper – coarse

Preparation

Step 1

Peel the sweet potatoes and slice about 1 & ¼ inches thick. Add ½ teaspoon salt
to water in a saucepan and bring to a boil. Add potato slices and simmer for
about 12 minutes, or until somewhat softened. Remove carefully to a wire rack
and allow to cool for about 10 minutes.
Blend the topping ingredients together really well with a fork, making to sure to
get the sugar completely incorporated.
Line a large, heavy sheet pan with parchment paper. Using a flat bottomed
bowl, slightly mash each potato slice, taking care that they stay intact. Drizzle
each slice with a mixture of the butter and oil and sprinkle evenly with ½ of the
topping mixture. Make sure you avoid getting the topping on the sheet between
the slices if possible – it will burn and smoke before the potatoes are done.
Gently turn over each slice, drizzle with the remaining butter/oil mixture and
sprinkle with the remaining seasonings.
Roast at 375° for 20 minutes, carefully flip each slice and return to oven for
about 10 minutes more. Serve hot.