Chef Dan’s Smashed Fingerling Sweet Potatoes are that perfect combination of sweet and savory. He’s shared his recipe for these delicious taters below, so you can make them for your next holiday fête or enjoy them on a cold winter night. [Pro-tip from someone who doesn’t cook for a living: if you’re intimidated by this recipe, buy the candied pecans rather than making them. You got the rest. We won't tell.]
- 3 baby sweet potatoes
- 2 tablespoons canola oil
- 5 grams Vadouvon spice blend or curry powder
- 50 grams unsalted butter, tempered at room temperature
- Salt (to taste)
- Pepper (to taste)
- 1 cup pecans
- 1 cup powdered sugar
- 2 teaspoons Sweet Hungarian Paprika
For the Sweet Potatoes: Toss potatoes in canola oil, salt, and pepper, then roast whole in a 400 degree oven until cooked through, 30-45 minutes. Remove from oven and smash potatoes, exposing the flesh. Transfer to a dehydrator and set to highest temp, dry for 1-2 hours. Alternatively, you can smash potatoes and let them sit in your fridge overnight to dry.
For the Vadouvon butter: Combine Vadouvon spice blend (or curry powder), unsalted butter, salt, and pepper into a bowl and mix evenly.
For the Candied Pecans: Boil pecans in water until soft. Drain and let sit several minutes until they’re dry. Combine paprika, salt, pepper and powdered sugar and mix well. Toss the drained pecans in the sugar mixture ensuring a thick coating. Fry at 350 degrees for 1-2 minutes. Transfer nut to a sheet tray and allow to cool. Once cooled break into smaller pieces
For Assembly: Add canola oil to a pan and make hot. Add potatoes to pan and season. Over high heat lightly caramelize potatoes and flip to get color on both sides. Remove from heat and drain excess oil. Add Vadouvon butter to pan and allow to foam up, baste the potatoes in the butter. Transfer potatoes to a plate and drizzle remaining butter on plate, along with honey and crushed pecans. Optional: garnish with cilantro leaves.