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.
♫ 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
- Steam the sweet potatoes until they’re fork-tender, about 20 minutes.
- Preheat oven to 425 degrees.
- Put steamed sweet potato halves on a baking sheet. Smash with a fork.
- 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.
- Roast until golden and crisp (rotating them once mid-roasting), about 25 minutes.
- 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.