Hot Sweet Potatoes

2 medium sweet potatoes
½ teaspoon kosher salt
2 quarts water
2 tablespoons melted butter
2 tablespoons olive oil
6 tablespoons light brown sugar
1 teaspoon kosher salt
1 teaspoon chili powder
1/2 teaspoon smoked sweet paprika
1/4 teaspoon onion powder
1/8 teaspoon granulated garlic
10 grinds black pepper – coarse
1.        Peel the sweet potatoes and slice about ¾ to 1 inch thick. Add ½ teaspoon salt to water in a saucepan and bring to a boil. Add potato slices and simmer for about 15 minutes, or until somewhat softened.
2.        Remove carefully to a wire rack and allow to cool for about 10 minutes.
3.        Blend the topping ingredients together really well with a fork, making sure to get the sugar completely incorporated.
4.        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. Drizzleeach slice with a mixture of the butter and oil and sprinkle 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.
5.        Gently turn over each slice, drizzle with the remaining butter/oil mixture and sprinkle with the remaining seasonings.
6.        Roast at 375° for 20 minutes, carefully flip each slice and return to oven for about 10 minutes more. Serve hot.

Cooking With Crevolyn
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