Prep 25 mins
Cook 30 mins
This is from the blog http://dlynz.com/?p=2353 Donalyn Ketchum.
- 2 sweet potatoes (medium to large)
- 1⁄2 teaspoon kosher salt
- 2 quarts water
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 1 1⁄2 tablespoons light brown sugar
- 1⁄4-1⁄2 tablespoon kosher salt or 1⁄4-1⁄2 tablespoon sea salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon Mexican chili powder
- 1⁄2 teaspoon smoked sweet paprika
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon dried chipotle powder or 1⁄4 teaspoon dried ancho chile powder
- 1⁄8 teaspoon granulated garlic powder
- 1⁄8 teaspoon fresh ground black pepper
- Peel the sweet potatoes and slice about 1 1/4 inches thick. To a pot filled with just enough water to cover the potatoes, add 1/2 teaspoon salt to the water; bring to a boil. Add potato slices and simmer for about 12 minutes or until slightly softened. Remove the slices carefully to a wire rack and allow to cool for about 10 minutes.
- In the meantime mix together the olive oil and butter; set aside.
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper or foil.
- In a small bowl, blend the topping ingredients together, making sure the sugar is completely distributed.
- Using a flat-bottomed bowl or glass, slightly mash each potato slice, taking care that they stay intact. (Note: If the bowl/glass sticks, rub a little olive oil on the bottom.) Using only half of the oil/butter mixture, drizzle each slice with a mixture of the butter and oil.
- Sprinkle the slices evenly with half the topping mixture, avoid getting the topping on the sheet between the slices, if possible, for it will burn and smoke before the potatoes are done. Note: if the patties are firm enough, simply dip them into the mixture, patting to stick.
- Gently turn over each slice, drizzle with the remaining butter/oil mixture and sprinkle with the remaining seasonings. Place slices on prepared baking sheet.
- Bake in the preheated oven for 20 minutes, carefully flipping each slice and return to oven for about 10 minutes more. Serve immediately.
Yum! I think next time I'll half the salt and add some cinnamon, but definitely these will be a repeat around here.
We really loved the topping for these sweet potatoes. The spices do not add heat - just a wonderful combination of flavors that go together perfectly. The only change I made was to leave out the onion powder because I did not have any on hand. This mixture would also be great on baked sweet potatoes as well. Made for Everyday is a Holiday Tag, January, 2012.
Great spice mix and great technique to crash the taters.