Crash Hot Sweet Potatoes

I <3 sweet potatoes. This recipe originally comes from dlyn but you can easily change it to your liking. These were easy to make even though the recipe below seems labor intensive. Tasty with a salad or some grilled sausage. 

Ingredients:
2 Medium Sweet Potatoes
½ teaspoon kosher salt
2 quarts water
2 tablespoons melted butter
2 tablespoons olive oil

Topping:
1 & 1/2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon New Mexico chili powder
1/2 teaspoon smoked sweet paprika
1/4 teaspoon onion powder
1/4 teaspoon chipotle chili powder
1/8 teaspoon granulated garlic
10 grinds black pepper – coarse

Peel the sweet potatoes and slice about 1 & ¼ inches thick. Add ½ teaspoon salt to water in a saucepan and bring to a boil. Add potato slices and simmer for about 12 minutes (I had to do this for much longer than 12 minutes), or until somewhat softened.

Remove carefully to a wire rack and allow to cool for about 10 minutes.

Blend the topping ingredients together really well with a fork, making to sure to get the sugar completely incorporated.

The recipe says to line a baking sheet with parchment paper... I almost always use tin foil. Just make sure that when you put on your toppings that you don't get any on the pan. The sugar and spices will burn before your potatoes are ready and start to smoke if you're not careful. 

Using a flat bottomed bowl, slightly mash each potato slice, taking care that they stay intact. 

Drizzle each slice with a mixture of the butter and oil and sprinkle evenly with ½ of the topping mixture. Gently turn over each slice, drizzle with the remaining butter/oil mixture and sprinkle with the remaining seasonings.

Roast at 375° for 20 minutes, carefully flip each slice and return to oven for about 10 minutes more. Serve hot.