Smashed Salt And Vinegar Sweet Potatoes Recipes
SMASHED SALT-AND-VINEGAR SWEET POTATOES
Not your ordinary sweet potatoes, these are twice-cooked, punched up with vinegar and thyme, and meant to be enjoyed in their fiber-rich skins.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Fill a large pot fitted with a steamer basket with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until fork-tender, about 20 minutes.
- Preheat oven to 425 degrees. Divide potatoes between 2 rimmed baking sheets; lightly mash using a metal spatula. Drizzle with oil. Season with 1/2 teaspoon coarse salt, pepper to taste, and thyme. Slide potatoes around on sheet to coat bottoms with oil.
- Roast, rotating sheets once, until skins are golden and crisp, about 25 minutes. Transfer to a platter. Drizzle with vinegar, sprinkle with flaky salt, and serve.
Nutrition Facts : Calories 321 g, Fat 14 g, Fiber 7 g, Protein 4 g, SaturatedFat 2 g, Sodium 265 g
SALT-AND-VINEGAR SMASHED POTATOES
Adding a hefty dose of vinegar to the cooking water infuses a lovely tanginess throughout these potatoes. When crisping them, make sure to flip often for even browning without any burning or charring. Don't worry if the potatoes fall apart a bit as they get flipped - the little craggy bits will get extra crunchy.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 1/2 pounds baby potatoes in a saucepan; cover with 2 cups water and 1 1/2 cups white vinegar plus 2 pinches of salt. Reduce to a simmer and cook until tender, 12 to 15 minutes; drain. Toss on a baking sheet with 2 tablespoons olive oil. Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt. Broil, flipping, until crisp all over, 15 to 20 minutes.
SMASHED SWEET POTATOES
Steps:
- Preheat the oven to 375 degrees F.
- Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.
- Bake the potatoes for 20 to 30 minutes, until heated through.
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- Fill a large pot with steamer basket and fill with enough water, to come just below the base of the basket. Bring to a boil.
- Cut sweet potatoes into 1" rounds. Layer in steamer basket and reduce to a simmer. Cover and let steam until fork tender (20-25 minutes).
- Preheat oven to 425°. Lightly drizzle rimmed baking sheet with oil then place softened sweet potatoes on top, leaving room between them. Gently smash using a metal spatula or measuring cup. Drizzle tops with oil then sprinkle with sea salt, pepper & fresh thyme.
- Roast until skins are golden and crispy (25-30 min) then transfer to serving dish. Drizzle with vinegar then sprinkle a little extra sea salt to desired taste.
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