Spicy Sweet Potatoes

If you are like me (and many other women out there), you have come to love Pinterest. It is such a simple concept with so many possibilities. Pinterest has given me the ability to easy keep track of things I find online and discover lots of new ideas! This recipe came to me through this wonderful new community. Read the original blog post here. I made a few changes and I think I will make a few more next time I try this. Sweet potatoes are really good for you and super yummy too. Sometimes it is fun to put a twist on an old favorite; I thought these were awesome. I don’t really think you have to parboil them, so I would just start by roasting them instead. After being boiled, they got just a little too soft and squished a little too much (although that could just be me being overzealous.) I also added a bit more spice to balance out the sugar in this recipe since the potatoes are sweet on their own. This was amazing with some simple roast chicken, try it out! I will update you when I try these again.

Kelly

Crash Hot Sweet Potatoes

2 Medium Sweet Potatoes

½ teaspoon kosher salt

2 quarts water

1-2 tablespoons melted butter

1-2 tablespoons olive oil

Topping:

1 ½ tablespoons light brown sugar

½ teaspoon kosher salt

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon paprika

¼ teaspoon cayenne

¼ teaspoon onion powder

1 teaspoon Meat Magic

10 grinds black pepper – coarse

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.

Blend the topping ingredients together really well with a fork, making sure to get the sugar completely incorporated.

Line a large, heavy sheet pan with a silpat or parchment paper. Using a flat bottomed bowl, slightly mash each potato slice, taking care that they stay intact. Drizzle each slice with a mixture of the butter and oil and sprinkle evenly with ½ of the topping mixture. 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. (I didn’t think these needed that much fat. To keep it lighter, brush lightly with melted butter for the flavor or spray with cooking spray.) Roast at 375° for 20 minutes, carefully flip each slice and return to oven for about 10 minutes more.

Serve hot. YUMMY!!

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7 comments

  1. This sounds DELISH! I love potato and this looks super easy and exotic. Should try them soon. When you have the time, do check out my food blog. I just made some gourmet cupcakes and would love to hear what you think.

    • I just saw these cupcakes too! Yum. Been trying to lose some weight, so may have to wait till next month to try. But sounds awesome.
      May be a good one to try for the Spanish party you are working on, Kelly.
      From Mary

  2. So great meeting you both yesterday at 8th & Pearl Antiques! This recipe is the first one I’m going to have my husband make (did I mention he does all the cooking as of about 5 yrs ago?). I like sweet and he likes spice so this is perfect! Can’t wait to hear how the coal scuttle planter turns out!

    • Cassie it was so great to meet you as well! Let us know how these go, it is a fun and easy recipe. I will put a photo of the finished planter of facebook when we get it planted! It already found a home on the hearth. 🙂

  3. Can’t even wait to try it. I love sweet potato and spicy foods. I used to question many times how is it possible for me to have them combined. Somehow, I kept thinking that this was impossible to have sweet potato with hot and spicy taste. But now thanks to you (lots of thanks to you) to share this recipe.

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