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Smashed Crispy Sweetpotatoes

Created for the North Carolina SweetPotato Commission by Chef Jamie Gwen
The perfect game-time snack, or starter or side dish; these crispy, flavorful, delicious dippers are totally addictive!

Recipe

Servings 4 people
Calories

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.