Crash Hot Sweet Potatoes

Fixed these for dinner with Garlic Herb Tenderloin..oh my yummy! These sweet potatoes are par cooked, then seasoned and baked until crispy on the outside.

Photo by kaye M.
Adapted from dlynz.com
A little spicy and crispy sweet potatoes

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Adapted from dlynz.com

Ingredients

  • 2

    medium sweet potatoes

  • 1/2

    teaspoon kosher salt

  • 2

    quarts water

  • 2

    tablespoons melted butter

  • 2

    tablespoons olive oil

  • TOPPING:

  • 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

Directions

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.

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