'Mexican' Crash Sweet Potatoes
February 06, 2016
"Just like their sister the basic 'Crash Potatoes,' these are simple and easy to make. Now, I make my own Mexican seasoning blend; however, there are many good blends available. McCormick, Tones, Penzeys, Badia, etc. Or, this is my blend - #recipe14500. You could also try a few different flavors - such as a Cajun, Caribbean, or Jerk; as the sweet potato tends to favor 'SPICY and CITRUS' based seasonings. The hint of citrus goes really well with the sweet potato. So, feel free to experiment with your favorite blends."
- Serving Size: 1 (183.2 g)
- Calories 193.3
- Total Fat - 10.6 g
- Saturated Fat - 1.7 g
- Cholesterol - 0.7 mg
- Sodium - 54.7 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 4.4 g
- Sugars - 0 g
- Protein - 4.5 g
- Calcium - 58.9 mg
- Iron - 5.8 mg
- Vitamin C - 20.8 mg
- Thiamin - 0 mg
Step by Step Method
Potatoes ... Obviously, I try to get potatoes that are approximately the same size; but, it isn't always easy. They are mostly long and skinny; but, I try to get the rounder ones when possible. So, when cutting your rounds; do NOT expect them all to be the same size. And, I do cut off the thinner or 'skinny' ends; then, peel and slice in 1-1/4" thick slices.
Boil ... Add the potatoes to a pot of salted cold water; and, bring to a boil. Boil the potatoes until tender (about 7-10 minutes). You don't want them cooked to the point where they are falling apart at this point - just soft enough so you can "smash" them. It is very important to start in cold water; otherwise, the outside of the potatoes will be done, and the inside raw. Once the potatoes are done, transfer to a wire cooling rack or plate for at least 15 minutes.
Flatten and Season ... First, take a paper towel, and dry both sides of the sweet potato slices. If they are moist, they will steam; and, not get crispy. Second, line a baking sheet with parchment paper. And, third, add the potato slices to the pan; and, press each slice with a glass. You just want to lightly flatten them - not too thin.
Seasoning ... Mix the butter with the olive oil, orange juice, and seasoning. Brush the potatoes on both sides.
Bake ... In a 425 degree oven, on the middle shelf, for approximately 7-10 minutes, just until the bottom of the potato is golden brown and lightly crisp. Then, flip; and, bake another 5-7 minutes, until golden brown again. Once flipped, they will brown up a bit quicker than the first side.
Serve and ENJOY! ... Being Mexican based in flavor; I like to stick with Mexican dishes ... Maybe, grilled chili lime chicken, shrimp, or pork. But, honestly; they really are a great side dish for just about anything. And, have fun experimenting with other spice blends. These are really delicious with the Cajun or Caribbean spices too. And, the potatoes turn out soft inside; and crispy on the outside - pretty addictive.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for sweet potatoes that are approximately the same size for even cooking.
- Experiment with different spice blends to find the flavor you like best!
- Instead of sweet potatoes, use butternut squash. Butternut squash is a great substitute for sweet potatoes because it has a similar sweetness and texture. It also has a higher fiber content and is packed with vitamins and minerals. This substitution would add a unique flavor and texture to the dish and make it even healthier.
- Instead of butter, use coconut oil. Coconut oil is a great substitution for butter because it has a similar consistency and flavor. It is also a healthier option, as it is high in healthy fats and has anti-inflammatory properties. This substitution would add a subtle sweetness to the dish and make it even more nutritious.
Curry Sweet Potatoes Replace the Mexican seasoning with a curry seasoning blend. Add a teaspoon of garlic powder, a teaspoon of ground ginger, and a teaspoon of ground cumin to the butter and olive oil mixture. Brush the potatoes on both sides with the mixture and bake as directed.
Grilled Chili Lime Chicken: Grilled chili lime chicken is a great dish to serve with this recipe as it complements the Mexican flavors of the sweet potatoes. The spicy and citrus flavors of the chicken will pair nicely with the sweet potatoes, creating a delicious and balanced meal.
Black Bean and Corn Salad: Black bean and corn salad is a great side dish to serve with this recipe. The sweet and smoky flavors of the corn and beans pair perfectly with the Mexican flavors of the sweet potatoes, creating a delicious and balanced meal. The fresh vegetables in the salad also add a nice crunchy texture to the dish.
Q: What is the best Mexican seasoning blend to use?
A: It depends on your preference. Some popular Mexican seasoning blends include McCormick, Tones, Penzeys, Badia, etc. You can also make your own blend using the recipe provided (#recipe14500). Alternatively, you can also experiment with other flavors such as Cajun, Caribbean, or Jerk.
Q: What are the health benefits of Mexican food?
A: Mexican food is generally considered to be a healthy diet. It is low in saturated fat and high in fiber, vitamins, and minerals. Mexican food is also known for its abundance of fresh fruits and vegetables, lean proteins, and complex carbohydrates. Eating Mexican food in moderation can help to maintain a healthy weight, reduce the risk of heart disease, and provide essential nutrients for overall health.
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Fun Fact 1: The sweet potato is native to Central and South America and is believed to have been domesticated around 8,000 years ago. It has been an important part of the diet of many cultures, including the Aztecs, Mayans, and Incas.
Fun Fact 2: The Mexican seasoning blend used in this recipe is believed to have been first developed by celebrity chef Rick Bayless. He is well-known for his expertise in Mexican cuisine and has won multiple James Beard Awards.