Recipe: My Favorite Sweet and Spicy Shmashed Sweet Potatoes.

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No, shmashed is not a word. Yes, I think it’s a lot more fun to say than smashed.

The family insisted we have regular mashed potatoes for Thanksgiving so I used Sunday night to make my new favorite way to have sweet potatoes – sweet and spicy shmashed sweet potatoes! Sweet potatoes are rich in beta-carotene, vitamins C and E, and fiber. They also have fewer carbs and a lower glycemic index than regular potatoes, so I like to use them instead whenever possible.

I must be the worst blogger ever because I forgot to take pictures until I snapped this awful one at the last minute, but I still wanted to share the recipe because it is so easy and so yummy.

sweet potatoes

Peel  and cut potatoes into about 1 inch discs (This can be adapted for any amount of people. I used 5 small potatoes for 5 people as a side.)

Fill a pot with enough water to cover the potatoes and set on high heat. Once the water is boiling, add potatoes and cook for 10 minutes.

Drain potatoes and let cool while you make the topping.

Combine 6 parts brown sugar (I used 2 tablespoons) with one part each (1 teaspoon) of salt, cumin, chili powder, paprika, onion powder, garlic powder, and about 10 grinds of black pepper.

Place the slightly cooled potato rounds on a foil-lined baking sheet and press each firmly with a glass (or plate… or measuring cup… whatever you have around) to flatten a bit.

Now you can either melt coconut oil or butter and spread a bit on each shmashed potato, or just give all the potatoes a quick spray with cooking oil spray.

Pat half of the brown sugar/ spice topping over the coated rounds. Try to get as little on the pan as possible. It will burn.

Flip the rounds and do the same thing to the other side. Depending on how intact your potatoes stayed when you shmashed them, this might look a little messy. Don’t worry, the ones that are falling apart taste just as good and usually get a little crispier anyways (That’s the best part).

Cook the potatoes in a 400F oven for 12 minutes, then flip and cook another 12-15 minutes until the edges are golden brown.

(pro tip: these go great with ham and lots of peach wine)

Hugs,

Megan

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