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Smashed Sweet Potatoes with Maple, Sour Cream and For Good Granola
Ingredients
- 1 ½ pound small sweet potatoes
- 1 cup sour cream
- 2 tablespoons fresh lemon or lime juice
- Salt and Pepper
- 2 tablespoons olive oil
- 6 tablespoons butter
- 1/3 cup maple syrup
- ¼ cup For Good Granola
- Fresh thyme leaves and flaky salt (such as Malden) for garnish
Instructions
- Heat oven to 400 degrees, prick sweet potatoes all over, and bake until totally tender (40-50min.). Remove from the oven to cool. (see note)
- Meanwhile, combine the sour cream and lime juice and season with salt and pepper. Smear on the bottom of serving platter.
- Once potatoes are cool enough to handle, use a flat turner to crush them slightly. Heat the olive oil and butter in a large skillet over medium heat. Working in batches, add the potatoes, pressing lightly to make contact with the skillet. Cook until lightly crisped and browned on one side (3-4 min), flip, and continue to cook until browned and crisped on theother side. Transfer to the serving platter and repeat with the remaining potatoes.
- Without wiping the skillet, add the maple syrup and cook until it is thickened (2 min.) Pour atop the sweet potatoes. Top with the For Good Granola, thyme and flaky salt.
- *Sweet potatoes can be baked up to 5 days ahead, covered and refrigerated. Bring to room temperature before sauteing.
Adapted from Allison Roman's Nothing Fancy
Adapted from Allison Roman's Nothing Fancy
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/