Crash Hot Sweet Potatoes

gailanng's Note:

This is from "the blog by Donalyn Ketchum". Looks like she had this idea to spin the Crash Hot Potatoes recipe into Crash Hot Sweet Potatoes in 2009. Where the heck have I been not to have noticed! Anyway, as a sweet potato lover these are a winner.

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 2 sweet potatoes (medium to large)
• 1/2 teaspoon kosher salt
• 2 quarts water
• 2 tablespoons olive oil
• 2 tablespoons melted butter

Topping

• 1 1/2 tablespoons light brown sugar
• 1/2 tablespoon kosher 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

Directions:

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.
2. In the meantime mix together the olive oil and butter; set aside.
3. Line a large, heavy sheet pan with parchment paper or foil. 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.
4. Blend the topping ingredients together with a fork, making to sure the sugar is completely incorporated.
5. Sprinkle the slice evenly with a total of half the topping ingredients. Try to avoid getting the topping on the sheet between the slices if possible—it will burn and smoke before the potatoes are done.
6. Gently turn over each slice, drizzle with the remaining butter/oil mixture and sprinkle with the remaining seasonings.
7. Roast in a preheated oven at 375° for 20 minutes, carefully flipping each slice and return to oven for about 10 minutes more. Serve hot.

Reviews

[Nancy's Pantry]

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.

[Alisa Lea]

Yum! I think next time I'll half the salt and add some cinnamon, but definitely these will be a repeat around here.