Smashed Sweet Potatoes

I made this recipe for my girlfriend and she doesn't even like sweet potatoes. When I served it i just didnt mention exactly what it was. She LOVED it.

It is truly easy, pretty and fresh tasting-not like overcooked rubber sweet potatoes of our childhood.

From the first time we tried it, we fell in love with this recipe and you'll find it on our plates at least once a week!

It makes a really good side dish for pretty much anything that we can think of, but paired with slow cooked spare ribs has been our favourite.

We made these today and everyone thought they were delicious. thanks!

my sweet potatoes didn't caramelize. I let it cook until fork tender.

Depends a great deal on the amount of natural sugar in the sweet potatoes... were they good though?

Although it didn't caramelize. They were good. I wish that it did caramelize so it could taste much sweeter.

All the sweet potatoes I have ever seen are orange and more the color of the carrots. Have I been misinformed? Am I thinking of Yams?
What type are used in the video? Where would I find them?

THANKS!

Technically both the lighter ones in the video and the more orange ones are both sweet potatoes. The orange ones are more wet, while the lighter sweet potatoes are drier. For this particular dish I prefer the lighter/dryer sweet potato.

Actual yams are not usually readily available here in America. Yams are grown in tropical and sub-tropical regions of the world and are quite large and tubular. They are sometimes available in ethnic markets, but they are not to be confused with the orange potatoes you see in the grocery store...those are still actually sweet potatoes.

Here is an interesting article/blog about sweet potatoes and yams.

Hope this helps to clear things up - cheers!

I would like to take these to a dinner party, along with the braised ancho chili short ribs, and I was wondering whether they tasted the same if I made them the day before, too, and if so, how should I re-heat them. Alternatively, I can make them at home and carry them over, but I'm still wondering what the best way to re-heat them is, assuming that they will cool down by the time I drive over, re-heat the ribs, etc. Thanks in advance.

I have not tried making these the day before but I don't think they would be as good, so I wouldn't recommend it. You could always try it though.

On the day, if you want to make them ahead, you could either roast them after you take the ribs out of the oven (as they will stay hot) or you could roast them ahead of time and then wrap them whole in aluminium foil. Then just before serving heat them in a low oven (could be done at the same time as you reheat the ribs) and then scoop them out etc. Hope this helps. Cheers!

We made these last week and I am obsessed! I wonder how the recipe translates to regular Russet potatoes, which I am trying out as I type. :) Wish me luck and I'll let you know if they turn out!