Friday, September 14, 2012

Smashed Sweet Potatoe Cakes

O, potatoes, we love potatoes. Russet, yukon golds, sweet. Give us any type and we will chow them down. My hubbs is always thinking of new ways to prepare them, so I decided to get creative myself. These were right up our alley, and nice change from our usual. They are creamy on the inside, crispy on the outside, and extra sweet with a little kick from the spices.

Smashed Sweet Potato Cakes
Printable Version

2 sweet potatoes, peeled and cut into 5 rounds.
3  Tbs.  light brown sugar
1 tsp.  kosher salt
1 tsp.  ground cumin
1 tsp.  chili powder
1 tsp. paprika
½  tsp. onion powder
½ tsp.  chipotle chili powder
½ tsp. minced garlic
dash of black pepper

Place rounds on a cooking sheet, brush with olive oil on tops and bottom. Bake at 400 for 20 minutes, the smash. I used the bottom of a bowl, and if the potato stuck to the bottom I used a spatula to lightly slip it off. Mix all of the spices together and top the smashed sweet potatoes with a thin layer. Bake for an additional 10-15 minutes or until topping is cooked.

Serves 4.
Recipe adapted from

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