2 large sweet potatoes, peeled and cut into ¾-inch (2 cm) thick rounds
3 tbsp olive oil
1 tsp ground cumin
1 tsp sweet paprika
½ tsp chili powder
¼ tsp chipotle or cayenne (optional, for heat)
1 garlic clove, finely grated
1 tsp sea salt
Freshly ground black pepper
Zest and juice of 1 lime
Flaky sea salt, for finishing
Fresh coriander (optional)
1 avocado
3 tbsp Greek yogurt
1 tbsp toasted sesame seeds (optional)
Step 1
Preheat oven to 400°F – 200°C and set the rack about 6 inches (15 cm) from the top element.
Step 2
In a small bowl, mix olive oil, cumin, paprika, chili, chipotle, garlic, salt, pepper and lime zest.
Step 3
Place sweet potato rounds on a large roasting pan and brush both sides generously with the mixture. Roast for 20-25 minutes, or until just tender when pierced with a fork.
Step 4
Meanwhile, make the smashed avocado by combining the avocado flesh, juice of the lime and a little salt. Use a fork to crush it.
Step 5
Remove from the oven. Using the base of a glass or jar, gently press each round to flatten slightly. Don’t crush them completely, you want some height left for that creamy centre.
Step 6
Spoon any leftover oil mixture over the tops. Switch the oven to broil (grill) and cook for 3–5 minutes, until the edges caramelise and slightly crisp. Keep a close eye, they can burn quickly.
Step 7
Squeeze over fresh lime juice, sprinkle with flaky salt, and garnish with toasted sesame seeds and chopped coriander if desired.
Step 8
Serve hot as a side, or top with smashed avocado, a spoon of Greek yogurt for a light meal.
**my own notes**: He uses sweet paprika here, but I like using a smaller amount of Spanish smoked paprika…just a personal preference.
Acid_Fetish_Toy
Oh these look good. Like a hearty brunch or lunch dish.
I hated sweet potato until the last few years, but I’m really coming around on it.
ToxicAdamm
Ahh, this is very inspiring for a side. But I will make mine without the ‘heat’ and do cinnamon instead. Also, top with some grated parmesan.
3 Comments
Source: [Recipe 30](https://recipe30.com/smashed-sweet-potatoes.html/)
2 large sweet potatoes, peeled and cut into ¾-inch (2 cm) thick rounds
3 tbsp olive oil
1 tsp ground cumin
1 tsp sweet paprika
½ tsp chili powder
¼ tsp chipotle or cayenne (optional, for heat)
1 garlic clove, finely grated
1 tsp sea salt
Freshly ground black pepper
Zest and juice of 1 lime
Flaky sea salt, for finishing
Fresh coriander (optional)
1 avocado
3 tbsp Greek yogurt
1 tbsp toasted sesame seeds (optional)
Step 1
Preheat oven to 400°F – 200°C and set the rack about 6 inches (15 cm) from the top element.
Step 2
In a small bowl, mix olive oil, cumin, paprika, chili, chipotle, garlic, salt, pepper and lime zest.
Step 3
Place sweet potato rounds on a large roasting pan and brush both sides generously with the mixture. Roast for 20-25 minutes, or until just tender when pierced with a fork.
Step 4
Meanwhile, make the smashed avocado by combining the avocado flesh, juice of the lime and a little salt. Use a fork to crush it.
Step 5
Remove from the oven. Using the base of a glass or jar, gently press each round to flatten slightly. Don’t crush them completely, you want some height left for that creamy centre.
Step 6
Spoon any leftover oil mixture over the tops. Switch the oven to broil (grill) and cook for 3–5 minutes, until the edges caramelise and slightly crisp. Keep a close eye, they can burn quickly.
Step 7
Squeeze over fresh lime juice, sprinkle with flaky salt, and garnish with toasted sesame seeds and chopped coriander if desired.
Step 8
Serve hot as a side, or top with smashed avocado, a spoon of Greek yogurt for a light meal.
**my own notes**: He uses sweet paprika here, but I like using a smaller amount of Spanish smoked paprika…just a personal preference.
Oh these look good. Like a hearty brunch or lunch dish.
I hated sweet potato until the last few years, but I’m really coming around on it.
Ahh, this is very inspiring for a side. But I will make mine without the ‘heat’ and do cinnamon instead. Also, top with some grated parmesan.