Smashed Chili Sweet Potatoes
User Reviews
5.0
66 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
2 to 4 people
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Course
Side Dish, Main Course
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Cuisine
American
Smashed Chili Sweet Potatoes
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These crispy smashed sweet potatoes are roasted until golden and crunchy, topped with chili garlic sauce, feta and herbs. Yum!
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Ingredients
- 2 to 3 pounds sweet potatoes
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- 1 tablespoons Chili garlic sauce
- 2 tablespoons crumbled Feta cheese
- 2 tablespoons chopped fresh herbs like cilantro, parsley, etc
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Instructions
- Cut the potatoes in thirds - or if you have very large sweet potatoes, even 4 or 5 pieces. I like to leave the skin on, but feel free to peel them!
- Preheat the oven to 450 degrees F.
- Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Boil the potatoes until they are just barely fork tender, about 10 to 15 minutes. Strain the potatoes and let them cool slightly.
- Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece.
- Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt, pepper, chili powder and garlic powder.
- Place the sheet in the oven and roast the potatoes for 25 minutes, or until golden and crispy.
- Remove and drizzle with the chili garlic sauce. Top with a crumbling of feta cheese and herbs. Serve immediately.
Notes
- from my new book, Everyday Dinners
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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