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.]
Ingredients:
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.
