Crash Hot Sweet Potatoes

Melissa.

Hello! These sweet potatoes are another fabulous pinterest find.  For the most part, I made them pretty similar to the original recipe, except I used more toppings per potato and cooked them for longer so they were crispy.

These are delish – they didn’t even make it to the table! (Somehow, Matt and I ate all of them while we finished cooking dinner…)

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Ingredients:

1 Sweet Potato

2 T Brown Sugar

1/2 tsp Salt

1/2 tsp Cumin

1/2 tsp Chili Powder

1/2 tsp Paprika

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

Melted Earth Balance Butter and olive oil (or regular butter…) (about 3 T total)

Preheat the oven to 375 degrees.

Slice the sweet potatoes into 1 inch discs and put in boiling, salted water for about 15 minutes or so until they are soft (soft is hard to describe…soft enough that they can easily be smushed…if in doubt, cook a little longer).  Let them cool on a drying rack.

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While the sweet potatoes are cooking, put all of the spices into a bowl and whisk together.

Image(This is how the spices looked before I whisked them together…and then stopped taking pictures of the rest of the process…)

Line the sweet potatoes up on a silpat-lined baking sheet.  Smash the sweet potato discs slightly, so that you create nice ridges in the surface for the flavors to sink into.  This can be a tough process.  I used a slotted  spoon to smush and a flat spatula to assist when the discs would try to stick to the spoon.

Use a brush (or a spoon) to coat both sides of the sweet potato discs in the melted butter/olive oil mix.  Then, pat a little of the seasoning mix onto both sides of the sweet potato.

Bake for 25 minutes, flip,and bake for 20 more minutes.  Give yourself plenty of time when you make these – you want them delicious and crispy, and it feels like it always takes longer than expected to get them to that perfect level of crunch.

We paired these (or…intended to pair these) with chicken coated in Tom Douglas’ Rub with Love and grilled Asparagus with a squirt of lemon.

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