Empty My Fridge
These Crispy Sweet Potatoes Are So Good #shorts
Ingredients
- Sweet potato2 ½ lb
- Extra virgin olive oil3 tbsp
- Salt1 ¼ tsp
- Smoked paprika1 tsp
- Garlic powder½ tsp
- Black pepper½ tsp
- Cumin · ground¼ tsp
- Sour cream¾ cups
- Garlic1
- Lemon1 tsp
- Hot sauce½–1 tsp
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Slice the sweet potatoes into 3/4-inch rounds, leaving the skins on or peeling them as you prefer.
- In a large bowl, mix the olive oil with the seasonings, then toss the sweet potato rounds in it until evenly coated.
- Arrange the rounds in a single layer with space between them. Roast for 25 to 30 minutes, until fork-tender but not falling apart.
- Take the sheet out and gently press each round with the bottom of a measuring cup until it spreads slightly and cracks at the edges, without flattening too much.
- Brush the rounds lightly with olive oil and broil for 2 to 3 minutes, watching closely, until the tops and edges are browned.
- Whisk together the dipping sauce ingredients, adding hot sauce if using, and serve with the warm smashed sweet potatoes.
Summarized from Natasha's Kitchen's video. Watch it for the details.
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