Tuesday, August 2, 2011

Crash Hot Sweet Potatoes

Crash Hot Potatoes
Last week, I found a recipe on Pioneer Woman's website called "Crash Hot Potatoes" (here's PW's version and here's Stacy's). In a mere 7 days I made them twice--so good! Today it occurred to me that same process might yield some tasty sweet potatoes, but I wanted someone else to go first. The search was over quickly when I landed on the Stacy Makes Cents website. Here's what she made and here's the link to her site:

Crash Hot Sweet Potatoes
2 whole Medium To Large Sweet Potatoes
½ teaspoons Kosher Salt
2 quarts Water
2 Tablespoons Olive Oil
2 Tablespoons Melted Butter
1-½ Tablespoon Light Brown Sugar
½ Tablespoons Kosher Salt
½ teaspoons Ground Cumin
1 teaspoon Chili Powder
½ teaspoons Smoked Sweet Paprika
¼ teaspoons Onion Powder
⅛ teaspoons Granulated Garlic Powder
⅛ teaspoons Fresh Ground Black Pepper
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.

Line a large, heavy sheet pan with foil. Using a flat-bottomed bowl or potato masher, slightly mash each potato slice, taking care that they stay intact. Drizzle each slice with a mixture of the butter and oil, using half of the mixture.

Blend the topping ingredients (sugar and all the spices) together really well with a fork, making to sure to get the sugar completely incorporated.

Sprinkle the slice evenly with a total of half the topping ingredients. Make sure you avoid getting the topping on the sheet between the slices if possible—it will burn and smoke before the potatoes are done.

Gently turn over each slice, drizzle with the remaining butter/oil mixture and sprinkle with the remaining seasonings.

Roast at 375° for 20 minutes, carefully flip each slice and return to oven for about 10 minutes more. Serve hot. *Broil for 4 minutes if you desire a crispier outside.*"

*Recipe from http://dlynz.com/ (dyln)

No comments: