Gail Simmons' Crispy Smashed Sweet

Potatoes
This recipe is a healthier take on baked potatoes with the fixings.

smashed sweet potatoes

Photo by Elizabeth Griffin

This recipe is Total Health Take Back-Approved!

If you're looking for a healthy starch option that pairs well with most flavors, this sweet
potato recipe is perfect. Unlike traditional white potatoes, sweet potatoes are filled with
antioxidants and won't spike your blood sugar as much.
Get more recipes from The Dish on Oz.

Ingredients

• 4 small sweet potatoes, scrubbed

• Kosher salt, to taste
• 3 tbsp olive oil
• 1 tsp cumin seed
• 1/2 tsp crushed coriander seed
• 1/2 tsp smoked paprika
• 3 tbsp Greek yogurt
• 1/4 cup chives, chopped

Directions

1. Preheat the oven to 400°F.

2. Place the potatoes into a large pot and cover with cold water. Season with 2 generous
tablespoons of kosher salt. Bring to a boil and then set to a simmer. Cook the potatoes until
just tender, about 20 minutes. Drain the potatoes and set out on a towel to cool.

3. Once the potatoes have cooled, cut each in half across the centers. Get a sheet pan and
drizzle with half of the olive oil. Place the potatoes onto the sheet pan and, using your
hands, smash each potato until flat. Drizzle the remaining olive oil over the potatoes and
gently toss to make sure each potato is coated. Season with more salt and the spices. Place
in the oven and cook 10-12 minutes per side until the edges are crispy.

4. Remove from the oven and top with the yogurt and chives. Drizzle any remaining oil and
spices from the sheet pan onto the top of the potatoes. Serve.