Smashed Sweet Potatoes
Say hello to your new favorite side dish!
Ingredients:
2 Medium Sweet Potatoes, Cut into 2 inch chunks
5-6 TBSP salted butter
3-4 TBSP oil, avocado or olive
1 tsp salt
Instructions:
After you cut your sweet potato into chunks (think the size of a baby yukon gold potato), place them in a pot of boiling water where they are completely submerged in the water. Boil them until they are semi-fork tender. Meaning a for can go through them, but they don’t quite fall apart. (They need to hold together in order to be smashed!)
Preheat your oven to 350 degrees Fahrenheit.
Place a piece of parchment paper onto a roasting pan/cookie sheet. Then, place the potatoes on top of that sheet and cover them with a second sheet of parchment paper. Push each potato down with your smasher of choice, mine is a good ole coffee mug. Each potato should be like 1/8 inch thick (See Reel for reference), and the edges should NOT be touching each other. (Or else you will not get max edge crispiness!)
Now, take the oil and pour it around the edge of each potato piece. Think of a shallow frying situation happening. The oil helps the edges get nice and crispy.
Then, take your butter and cut it into 1/2 tbsp chunks. Put a chunk on each potato. the recipe says 5-6 tbsp of butter, but you decipher how much is needed based on how many potato chunks you have!
Sprinkle salt on potatoes, then put them in the oven for about 20 minutes, or until the edges of each piece are crispy.
