You’ve Heard Of “Smashed Potatoes?” These Really ARE!
When I first encountered Karina’s fun-sounding recipe, I couldn’t believe you actually would be smashing these potatoes. I thought it was just another instance of the play on words young children make when referring to “mashed potatoes” as “smashed potatoes.” I was wrong. You really do smash these – what fun!
For most of my life, the only way I have ever eaten sweet potatoes was in, well, sweet-related recipes. Endless casserole dishes topped with marshmallows, beaten sweet potatoes spiced and sweetened and loaded into yet another casserole dish and topped with streusel, and even sweet potato pie. That last I actually enjoyed.
The year my mother got the brilliant idea to beat up sweet potatoes with orange juice and pumpkin pie spices, slop it into a casserole dish and top it with both streusel and marshmallows – I called a moratorium on eating sweet potatoes. Which is a shame, because I actually like them baked with just a little bit of butter.
But lately, I have been seeing more and more recipes using sweet potatoes in savory applications, just like they were a regular potato that could hold up under herbs and spices and didn’t have to rely on sugar to mask its taste and make it palatable. So when this recipe came along, I knew it was one I would try. How could I resist smashing potatoes?
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Make sure that you select actual sweet potatoes for this recipe, not yams. Most yams are imported to the U.S. from the Caribbean, They are a starchy edible root, but they are very low in beta carotene, which sweet potatoes possess in spades.
Recipe courtesy of Karina at Café Delites, image courtesy of For The Love of Cooking
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