Smashed Salt & Vinegar Sweet Potatoes

I dunno about you, but I consider sweet potatoes to be a year-round source of deliciousness.  I came across this Martha recipe posted by fellow DC food bloggers The Bitten Word and had to give it a try.

I dig salt & vinegar potato chips, and I dig sweet potatoes, so this looked good to me.  You steam them, smash them, and then bake them.  Twice cooked and doubly delicious.

onyx-slam-da-nex-niguz-12♫ Music pairing: slam those potatoes. ♫

Click to listen: Onyx – “Slam”

Here is one of many 1993 hip hop singles that rocked my 7th grade socks!  Get your fork out and slam these potatoes once they’re done steaming.


  • 5 or 6 small sweet potatoes, scrubbed and cut in half (into about 2-inch thick slices at the thickest point)
  • 1/4 cup olive oil
  • Fresh thyme
  • 1 tsp champagne vinegar
  • Sea salt and pepper


  1. Steam the sweet potatoes until they’re fork-tender, about 20 minutes.
  2. Preheat oven to 425 degrees.
  3. Put steamed sweet potato halves on a baking sheet. Smash with a fork.
  4. Drizzle with olive oil (and make sure you coat the bottoms too so that they don’t stick), salt, and pepper, and put em in the oven.
  5. Roast until golden and crisp (rotating them once mid-roasting), about 25 minutes.
  6. Transfer to serving plate/cutting board/whatever you’re serving them on, drizzle with champagne vinegar and sprinkle with fresh time and flaky sea salt.  Mmm.Sweet potatoes 1

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