Smashed Crispy Sweetpotatoes
These Smashed Crispy Sweetpotatoes are roasted until tender, smashed, and broiled for perfectly crisp edges and caramelized flavor. Seasoned with warm spices and served alongside a creamy gochujang-lime dip and a sweet, tangy maple mustard sauce, they make a crave-worthy appetizer, starter, or shareable side dish.Created for the North Carolina SweetPotato Commission by Chef Jamie Gwen
Recipe
Ingredients
Crispy Sweetpotatoes
- 2 large sweetpotatoes (about 3 pounds)
- 3 tbsp extra-virgin olive oil
- 2 tbsp tablespoons chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt & freshly ground pepper
Spicy Korean Dip
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Gochujang Korean Chili Paste
- 1/2 lime, juiced
- Salt to taste
Maple Mustard Dip
- 1/4 cup maple syrup
- 1/4 cup Dijon mustard
- 1/4 cup whole grain mustard
- Freshly ground pepper to taste
Instructions
- Preheat the oven to 425°F.
- Wash and dry the sweetpotatoes and cut them into 3/4-inch rounds. Place the rounds in a mixing bowl and add the olive oil, cumin, garlic powder, salt and pepper. Toss well to coat. Arrange the sweetpotato rounds in a single layer on a baking sheet. Roast the sweetpotato rounds for 20 minutes or until just tender.
- Remove the baking sheet from the oven and set your oven to broil. Use a sturdy glass to mash each sweetpotato round. Return the baking sheet to the oven and broil for 3 minutes or until crispy and golden brown. Serve with the sauces.
- For the dips, add the ingredients for each to a small mixing bowl and whisk to combine.
