Twice-Baked

Smashed Sweet Potatoes

I don’t eat starchy white potatoes, but these spuds are another story altogether. Enjoyed in moderation, sweet potatoes deliver beta carotene, vitamins A and C, and fiber and have a glycemic index that’s way lower than their pale relatives. These “smashed” potatoes are baked in rustic chunks, then compressed to create free-form disks with crispy edges. If you press down hard enough, then bake them long enough, they become almost like thick chips and are suitable for dipping.

Serves 4 to 6

• 2 very large sweet potatoes, scrubbed and cut into 2-inch chunks
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

Preheat the oven to 400°F. Line two baking sheets with parchment paper.

In a large bowl, toss the potatoes with the oil, rosemary, salt, and pepper. Spread evenly among the baking sheets.

Bake until tender, 35 to 40 minutes. Remove the baking sheet from the oven. Using a potato masher or a large fork, gently smash down the sweet potato chunks (the thinner you smash them, the crispier they will get). Return the potatoes to the oven and bake until the undersides are caramelized, 10 to 15 minutes. Serve.