Thursday, April 3, 2014

Crash Hot Sweet Potatoes

About a year ago, I tried a Pinterest recipe for sweet potatoes,  and it was pretty fantastic. It was a variation of the smashed potato using sweet potato slices and a blend of spices and brown sugar that caramelize into deliciousness when combined with the starchy potato and copious amounts of butter and olive oil. You can find the original recipe here.

I made them again last night, and they were just as delicious. My only beef is the laborious prep required (peeling, slicing, boiling, cooling, smashing, seasoning, flipping, seasoning some more, baking, flipping again, baking even more). Plus,  the smashing bit never goes as smoothly in reality as it does in writing. So tonight I tried my own spin on it, and the results were fantastic! I decreased the oil and sugar, as well as the prep time, but in keeping the same spice blend the flavor was just as good. They would probably be extremely decadent if you added in the 2 T of melted butter and 1/2 T brown sugar, but we're trying to be healthy over here. So without further ado, here's my recipe.

Roasted Hot Sweet Potatoes

(Serves 4, prep time 10 minutes,  bake time 25 minutes).

2 large sweet potatoes
1 T brown sugar
1/2 t kosher salt
1/2 t chili powder
1/2 t cumin
1/2 t smoked paprika
1/4 t chipotle chili powder
1/4 t onion powder
1/8 t garlic powder
10 grinds of fresh black pepper
2 T olive oil

Preheat oven yo 400°. Peel and cut sweet potatoes into bite-sized wedges (approximately 2" by 1"). Transfer to a mixing bowl, and add olive oil. Stir to coat evenly. Mix all dry ingredients,  and add to mixing bowl. Stir until all pieces are coated with seasoning. 

Spread potatoes out in a baking sheet lined with parchment paper,  and bake for 10 minutes. Turn potatoes (not precisely,  but just move them around with a spatula so that a new side is exposed), and return to the oven for another 15 minutes. Enjoy them while they are hot!

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