Twice baked, sweet potato smash with a tangy kick of sea salt & vinegar.
3 sweet potatoes, scrubbed
1/4 cup extra virgin olive oil or melted coconut oil
Sea salt & pepper
Fresh thyme leaves
- Fill a large pot with steamer basket and fill with enough water, to come just below the base of the basket. Bring to a boil.
- Cut sweet potatoes into 1″ rounds. Layer in steamer basket and reduce to a simmer. Cover and let steam until fork tender (20-25 minutes).
- Preheat oven to 425°. Lightly drizzle rimmed baking sheet with oil then place softened sweet potatoes on top, leaving room between them. Gently smash using a metal spatula or measuring cup. Drizzle tops with oil then sprinkle with sea salt, pepper & fresh thyme.
- Roast until skins are golden and crispy (25-30 min) then transfer to serving dish. Drizzle with vinegar then sprinkle a little extra sea salt to desired taste.
- Serve warm.
Be sure to use the appropriate vinegar if following a GF diet such as Apple Cider Vinegar, White Vinegar or a fancy Artisan Vinegar.
- Category: Sides