Firecracker Smashed Sweet Potatoes
- Simple
- 1:00 h
- 11 ingredients
Spice up your dinner with our Firecracker Smashed Sweet Potatoes! These sweet and spicy spuds are a cozy and comforting quick meal that'll leave you craving more. Packed full of flavour and a good whack of heat, check out the full recipe below!
Serves: 2
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
- olive oil
- flakey salt
- Sichuan peppercorns
Creamy Chilli Crisp
- 50g tahini
- 2 tbsp chilli crisp
- 1 lime
- salt to taste
- water (to loosen)
Spicy Spinach Cannellini
- 2 tbsp olive oil
- 2 large cloves of garlic
- 1 x 400g can cannellini beans
- 100g baby spinach
- 1 tbsp chilli crisp
To Serve
- sesame seeds
Before you start
Preheat oven to 200*C | Roasting tin with parchment paper | Frying pan | Small mixing bowl
Step 1
Prepare the sweet potatoes
- Use a fork to pierce the sweet potatoes
- Drizzle a little olive oil over the sweet potatoes and rub it into the skins, rub a little salt around the sweet potatoes
- Put the sweet potatoes in the roasting tin an roast for 40-45 minutes until soft and tender
Ingredients
- 4 medium sweet potatoes
- olive oil
- flakey salt
Step 2
Prepare the Creamy Chilli Crisp
- Halve the lime and squeeze the juice into a small bowl
- Add the tahini, chilli crisp, a little salt and stir to combine
- Add a little water to reach a viscous pouring consistency
Ingredients
- 50g tahini
- 2 tbsp chilli crisp
- 1 lime
- salt to taste
- water (to loosen)
Step 3
Prepare the Spinach Cannellini
- Peel and finely slice the garlic
- Drain, rinse and pat dry the cannellini beans
- Warm the olive oil in a frying pan over medium heat, add the garlic and fry until aromatic and golden
- Add the cannellini beans and stir for 2-3 minutes to cook through
- Add the spinach to the pan and stir for 1 minute until quite wilted
- Pour over the chill crisp and stir to combine
Ingredients
- 2 tbsp olive oil
- 2 large cloves of garlic
- 1 x 400g can cannellini beans
- 100g baby spinach
Step 4
Finish and serve
- Lay the sweet potatoes out equally on serving plates and split them down the middle with a sharp knife
- Drizzle a little olive, sprinkle a little salt and a tiny pinch of sichuan pepper over the steaming flesh of the roasted sweet potatoes
- Use a fork to fluff up the flesh of the potatoes before pressing down on the potatoes with the back of the fork to spread the potatoes out
- Spoon the Spinach Cannellini over the sweet potato, drizzle the Creamy Chilli Crisp over spinach cannellini, garnish with sesame seeds and serve immediately
Ingredients
- Sichuan peppercorns
- 1 tbsp chilli crisp
- sesame seeds