My friend Martha raved about these sweet potatoes so I had to try them. They're pretty darn tasty!
I've made them twice, but I can't get them to be crispy/crunchy like the recipe and Martha said they get. they're still crazy delicious, so I'll be making them again. Farmer Bob RAVED about them to my mom when she came home from vacation.
UPDATE: I made these in mashed potato form recently and they were just as tasty, and a lot easier! Just boil chunks until tender, then add everything in the pot and mash! I did end up using garlic powder instead of Garlic Garlic though, since the Garlic Garlic really needs to cook and soften.
2 medium Sweet Potatoes
½ teaspoon kosher salt
2 quarts water
2 tablespoons melted butter
2 tablespoons olive oil
1 ½ tablespoons light brown sugar
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon smoked paprika
1/4 teaspoon onion powder
1/2 teaspoon Garlic Garlic
10 grinds black pepper – coarse
Peel the sweet potatoes and slice about 1¼ 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 to sure to get the sugar completely incorporated.
Line a large, heavy sheet pan with 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 slices 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. Roast at 375° for 20 minutes, carefully flip each slice and return to oven for about 10 minutes more. Serve hot.