Honey-Chili Butter Smashed Sweet Potatoes

Updated at: Thu, 17 Aug 2023 03:00:16 GMT

Step 1

Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.

Step 2

Add the sweet potatoes to a large bowl, then add the cornstarch and toss to coat. Add the butter and toss until the starch is no longer visible.

Step 3

Add the sweet potatoes to the sheet pan, then spread apart. Bake for about 17-20 minutes, until the potatoes are tender enough to “smash.”

Step 4

Remove the potatoes from the oven, increase the temperature to 425, then use the bottom of a flat-bottomed cup to “smash” each round. *Grease the bottom of the cup so it doesn’t stick.

Step 5

Sprinkle the rounds with the salt, pepper and oregano then drizzle with oil. Place them back in the oven for 10-13 minutes per side, or until crisp. Turn off the oven and leave them to crisp for 10 minutes while it cools.

Step 6

While the potatoes are resting, make the dip. Add the ricotta, lemon zest, lemon juice, herbs, salt and pepper to a small bowl. Mix to combine. Add the dip to a plate, then add the jelly and swirl it together to make a thin layer.

Step 7

Serve the potatoes over the spread, then top with parsley, lemon zest, pepper and almonds.

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