Firecracker Smashed Sweet Potatoes

1:00 h

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!

Start cooking ➞




Sweet Potatoes

<item-todo-done>4 medium sweet potatoes<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> flakey salt<item-todo-done><item-todo-done> Sichuan peppercorns<item-todo-done>

Creamy Chilli Crisp

<item-todo-done>50g tahini<item-todo-done><item-todo-done>2 tbsp chilli crisp<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done> water (to loosen)<item-todo-done>

Spicy Spinach Cannellini

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 large cloves of garlic<item-todo-done><item-todo-done>1 x 400g can cannellini beans<item-todo-done><item-todo-done>100g baby spinach<item-todo-done><item-todo-done>1 tbsp chilli crisp<item-todo-done>

To Serve

<item-todo-done> sesame seeds<item-todo-done>

Before you start

Preheat oven to 200*C | Roasting tin with parchment paper | Frying pan | Small mixing bowl

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

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

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

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
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