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An excellent variation on a classic smashed potato, these are a perfect colorful side dish that gives you the satisfaction and crisp of fries without the frying.
5 sweet potatoes (see note)
1/4 cup Tuscanini Olive Oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
1 tablespoon Pereg Paprika
1 cup Gefen Mayonnaise
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
2 teaspoons Tuscanini Lemon Juice
2 tablespoons sliced chives (optional)
salt, to taste
pepper, to taste
Wash the outside of each sweet potato well.Cut into 1/2-inch (one centimeter) rounds and add to a pot of salted cold water. Bring to a boil and cook until fork-tender, about half an hour. Remove sweet potato rounds from pot.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Lay sweet potato slices on a baking sheet lined with Gefen Parchment Paper and sprayed, leaving space around each one. Carefully smash each one with the back of a glass (I find that a little bit of parchment under the glass is helpful as well).
Mix the oil, salt, pepper, brown sugar, and paprika, and drizzle evenly over the sweet potatoes. Roast for 30–40 minutes, or until crispy and browned.
Mix mayonnaise, garlic, lemon juice, chives, salt, and pepper, and serve alongside the sweet potatoes as a dipping sauce.
Mix mayonnaise, garlic, lemon juice, chives, salt, and pepper, and serve alongside the sweet potatoes as a dipping sauce.
Food and Prop Styling by Chana Rivky Klein. Photography by Felicia Perreti.
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