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Description
With charred skin and crispy bits, this irresistible side dish embodies the beloved dichotomy of smashed potatoes or tostones — soft inside and crunchy outside — but with the natural sweetness of the sweet potato. The key is to cut the sweet potatoes at just the right thickness — about ½ inch — so they can spread out when smashed. The optional step of sprinkling a thin layer of cheese on top before the final broil gives each piece a slight salty finish, with additional texture: Any bits that fall onto the pan become crisp and frico-like. A tangy, lime-mustard-yogurt dip or drizzle would also be welcomed.
Ingredients
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2pounds sweet potatoes (about 2 large or 3 medium), unpeeled, cut crosswise into ½-inch-thick rounds 3tablespoons olive oil Salt 1teaspoon ground cumin 1teaspoon dried oregano 1teaspoon smoked paprika Grated Parmesan (optional) 1lime, halved 1 or 2sprigs cilantro or parsley leaves and tender stems, gently torn or chopped
Directions
Heat the oven to 425 degrees and set a rack 6 inches from the broiler. On a sheet pan, toss the sweet potato rounds with 2 tablespoons of olive oil. Season with salt and the spices, tossing to coat well. Bake in the center of the oven until the largest piece is easily pierced with a fork, about 25 minutes. Remove from the oven and turn on the broiler. Use the bottom of a measuring cup to gently press the rounds to smash them. (It’s OK if some fall apart.) Drizzle with the remaining 1 tablespoon oil, then broil until the tops darken and char in spots, 2 to 3 minutes, depending on the strength of your broiler. Use a spatula to flip them, sprinkle with Parmesan, if using, and cook until the other side also darkens in spots and the cheese melts, about 1 minute more. Squeeze half a lime over everything and finish with a sprinkle of herbs and more grated cheese, if desired. Serve with the remaining lime half cut into wedges.
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