Crash Hot Sweet Potatoes

I had this recipe bookmarked for a long time. So long that the recipe writer had a completely new web site!  In case you want to skip right to it, here is the link:

http://thecreeksidecook.com/crash-hot-sweet-potatoes/#axzz3x6BAimGi

I love sweet potatoes in many forms so I gathered up the ingredients and got to work.


I had both white and orange sweet potatoes so I used both.


I cut them 1 1/2 inches, but I will go 1 1/4 inches next time.  I cooked them at a gentle boil until just soft. For smashing later, I would make sure all were equally soft. Some were a little firm and did not mash as easily. 


The author emphasizes letting the potatoes get completely dry. I had time so left them on a wire rack for quite awhile. However, I think they were harder to smash when completely cool, so would try to do that while they were at least still warm. 


Next up was using a parchment paper lined baking sheet. These will definitely stick if you don't. Then, gently mashing with the bottom of a water glass. Honestly, I think a potato masher would be just fine. 


After brushing the discs with melted butter and olive oil, sprinkle with the brown sugar and spice mixture, turn and repeat. 


Just out of the oven:


And served with Hidden Valley Ranch dip:



Mine are not as pretty as the author's, but they certainly are delicious!  I love that sweet, hot, spicy combination and the sugar helped form a nice carmelization with a slight crunch when you bite into them. 


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