Ingredients 2 large sweet potatoes, or 3 medium sweet potatoes 1/4 c. butter, melted 3 garlic cloves, minced 1 tbsp. thyme leaves kosher salt Freshly ground black pepper small pinch nutmeg 1/2 c. freshly grated Parmesan
I wasn't sure about the sweetpotatoes in it. In fact the slight sweetness of the sweetpotatoes against the sort of spicy beans is a really wonderful combination
I think I really started liking sweetpotatoes when my girl was a baby and I was trying to feed her sweet potato as often as possible, as the doctor recommended
Well, I had sweetpotatoes on hand (I keep sweetpotatoes in my diet because of my activity level and theyβre just so good) so I decided to put my own spin on it
Take these Crispy SmashedPotatoes for instance - bash, bash, bash, add a li'l seasoning & bake to crispiness & you have a scrumptious, yummilicious dish on your hands
Add in potatoes and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil or cooking spray to prevent potatoes from sticking when roasting
Β I knew I had some sweetpotatoes and zucchini and as a result, we had both at the meal. The sweet potato dish was fun to make since I kept changing my direction, as I went along
Rub the potatoes all over with the mixture, getting in between the slices. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another
Drain potatoes. Preparation Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Fried potatoes can be kept warm in a sheet pan in a 200Β°F oven up to 30 minutes
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