2 Medium Sweet Potatoes
\n1\u20442 teaspoon kosher salt
\n2 quarts water
\n2 tablespoons melted butter
\n2 tablespoons olive oil<\/p>\n
Topping:
\n1 & 1\/2 tablespoons light brown sugar
\n1\/2 teaspoon kosher salt
\n1\/2 teaspoon ground cumin
\n1\/2 teaspoon New Mexico chili powder
\n1\/2 teaspoon smoked sweet paprika
\n1\/4 teaspoon onion powder
\n1\/4 teaspoon chipotle chili powder
\n1\/8 teaspoon granulated garlic
\n10 grinds black pepper \u2013 coarse<\/p>\n
Peel the sweet potatoes and slice about 1 & 1\u20444 inches thick. Add 1\u20442 teaspoon salt to water in a saucepan and bring to a boil. Add potato slices and simmer for about 12 minutes, or until somewhat softened. Remove carefully to a wire rack and allow to cool for about 10 minutes.<\/p>\n
Blend the topping ingredients together really well with a fork, making to sure to get the sugar completely incorporated. Line a large, heavy sheet pan with parchment paper. Using a flat bottomed bowl, slightly mash each potato slice, taking care that they stay intact. Drizzle each slice with a mixture of the butter and oil and sprinkle evenly with 1\u20442 of the topping mixture. Make sure you avoid getting the topping on the sheet between the slices if possible \u2013 it will burn and smoke before the potatoes are done. Gently turn over each slice, drizzle with the remaining butter\/oil mixture and sprinkle with the remaining seasonings.
\nRoast at 375\u00b0 for 20 minutes, carefully flip each slice and return to oven for about 10 minutes more. Serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 Medium Sweet Potatoes 1\u20442 teaspoon kosher salt 2 quarts water 2 tablespoons melted butter 2 tablespoons olive oil Topping: 1 & 1\/2 tablespoons light brown sugar 1\/2 teaspoon kosher salt 1\/2 teaspoon ground cumin 1\/2 teaspoon New Mexico chili powder 1\/2 teaspoon smoked sweet paprika 1\/4 teaspoon onion powder 1\/4 teaspoon chipotle chili powder […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-802","post","type-post","status-publish","format-standard","hentry","category-side"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/802","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=802"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/802\/revisions"}],"predecessor-version":[{"id":2711,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/802\/revisions\/2711"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}