Honey-Chili Butter Smashed Sweet Potatoes
Serves 420 mins prep40 mins cook
These sweet potatoes are flavored with Honey-Chili Butter and herbs, creating a delicious side dish with crisp edges and tender insides. The recipe includes ricotta dip topped with jelly for a flavorful finish.
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What you need
Instructions
1: Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside. 2: Add the sweet potatoes to a large bowl, then add the cornstarch and toss to coat. Add the melted Honey-Chili Butter and toss until the starch is no longer visible. 3: Add the sweet potatoes to the sheet pan and spread them apart. Bake for about 17-20 minutes, until the potatoes are tender enough to smash. 4: Remove the potatoes from the oven, increase the temperature to 425°F, then use the bottom of a flat-bottomed cup to smash each round (grease the bottom of the cup). 5: Sprinkle the smashed rounds with salt, pepper, and oregano, then drizzle with olive oil. Place them back in the oven for 10-13 minutes per side, or until crisp. Turn off the oven and leave them to crisp for 10 minutes while it cools. 6: While the potatoes are resting, make the dip by adding ricotta, lemon zest, lemon juice, herbs, salt, and pepper to a small bowl. Mix to combine. Spread the dip on a plate and swirl in jelly to make a thin layer. 7: Serve the potatoes over the spread, then top with parsley, lemon zest, pepper, and almonds.View original recipe