Move over, tater tots. Your fried & oily ways are needed no more. We have moved on to bigger, healthier & more colorful spuds. Of the sweet potato variety to be exact. We loved your crunch texture on the outside and soft inner self, but that is why these crispy smashed spuds will be taking your place. They are crispy, crunchy & golden brown & are open to being topped off with healthy toppings. Plus there is no peeling necessary. BONUS! And to put it bluntly, they are just more delicious.
Versatility and simplicity is their game.
And these would make a perfect game day snack.
Or side dish for your Thanks or Friends-Giving.
I made a batch the other week and took them to work with me for breakfast and topped with leftover roasted veggies.
I might just live off these for the rest of the fall & winter. Or my life.
Loaded crispy smashed sweet potato + avocado roasted chile crema
8 small to medium sweet potatoes (any color will do, I used some purple potatoes for color)
1 tbsp. olive oil for coating potatoes + 1/2 tbsp. for green onion sauté)
S & P to taste
avocado roasted chile crema
1 bunch green onions, chopped (discard top stringy part)
1/4 c. pomegranate seeds
Spray baking sheet with olive oil. Preheat oven to 475˚F.
Wash & scrub potatoes.
Fill a large pot with enough water to cover potatoes & add salt. Boil potatoes until tender and easy to pierce with a fork, about 15-20 minutes.
In the meantime, heat 1/2 tbsp. in a small skillet over medium heat. Add green onions & sauté until tender, about 5-6 minutes.
Place potatoes on baking sheet and use a fork to gently press down on the potato to smash them. (Just slightly smash, not bloody pulp style). Spray or rub with olive oil and sprinkle with S & P. Roast for 20 minutes, or until crispy. Top with sautéd green onions, pomegranate seeds, avo crema, & serve.