Crash Hot Sweet Potatoes is probably the most popular recipe* on my old blog, so I had to make sure that I got it moved over here to the new place. If you are here because you followed a link from my old blog – welcome! I hope you like the new place and you can make sure you never miss a single new recipe by clicking on this link to subscribe to my newsletter. There is always something tasty going on around here, so I hope you will subscribe and keep up with the latest! You can also click on the Recipe Index to find even more delicious recipes.
Now, about these sweet potatoes – they are still one of our favorite dishes, and this post on my old blog was responsible for over 1 million hits. That many people can’t be wrong – this simple recipe is simply fantastic!
It is also infinitely adaptable – I received emails from all over the world, detailing the changes that people made to suit their own tastes, culture and ingredients. That’s one of things I really love about having a food blog – being the starting point for creativity, as people take my basic idea, and then add their own personal touches. The starting point on my end for this recipe, was regular old Crash Hot Potatoes, which are boiled small potatoes that are smashed flat with the bottom of a glass, and then roasted with butter and oil to achieve a crispy exterior texture. They are really good, but the day I created this recipe, I had some sweet potatoes I needed to use up, so they became the reason for a variation. I still make these a lot, but rarely the exact same way twice. In moving this recipe over here to the new blog though, I am going back to my original idea – you can run with it however you like.
- 1 & ½ tablespoons light brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon New Mexico chili powder
- ½ teaspoon smoked sweet paprika
- ¼ teaspoon onion powder
- ¼ teaspoon chipotle chili powder
- ⅛ teaspoon granulated garlic
- 10 coarse grinds of black pepper
- 2 medium to large sweet potatoes
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- Set a 3 quart sauce pan of water with a teaspoon of kosher salt on a medium flame until it begins to simmer.
- Oil a large baking sheet, or cover with parchment paper.
- In a small bowl, mix together all of the dry spices, and set aside
- Peel the sweet potatoes, and cut into 1 & ½ inch thick slices.
- When the water is simmering, add the potato slices and cook for around 10 minutes, until the slices are getting a little soft.
- Remove the slices to a cooling rack. You can leave them on the rack until they cool off and the outsides are dry, or if you are in a hurry, blot all of the moisture from the surface of the slices. This is important - they have to be dry on the outside or they won't get crispy.
- Start the oven preheating to 400º
- Lay the slices of sweet potato on the prepared pan, and use a water glass to gently compress each slice - you want them to flatten out and the edges should get kind of ruffly.
- Mix the butter and oil together.
- Using a pastry brush or the back of a spoon, spread a thin layer of the oil and butter mixture on each slice.
- Sprinkle some of the spice mixture over each slice, and press onto the surface lightly so that it sticks to the potato slices.
- Gently turn oven each slice, and repeat the oil/butter and dry spice application as you did on the first side.
- Roast in the oven for about 15 minutes, until the bottom of the slices is getting caramelized and crispy.
- Carefully flip over each slice and roast another 10 minutes or so, until both sides are crispy and the spice mixture has melted together and turned all nicely brown.
- Serve immediately.
A million people definitely aren’t wrong – these are flat out amazing. They go especially well with anything smoked or grilled or barbequed. Or just all by themselves on a nice big plate.
I would love to see what personal touches or variations you add to this recipe – please leave a comment to let me know how these came out for you, and what changes you made.
*It’s also the most stolen recipe, as are the photos, which is the reason for the rare watermarking on these shots.
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Donalyn/The Creekside Cook