CHSP moved!

This recipe has been updated and moved to my new blog.
You can find it in it’s entirety here: Crash Hot Sweet Potatoes on The Creekside Cook
Click the link to be taken to the new blog where you will find this, and many other great recipes.

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173 Responses to CHSP moved!

  1. deb says:

    What a different take on sweet potatoe? They’re just not for Thanksgiving anymore!

  2. Denise says:

    We eat lots of sweet potatoes…will have to try this!

  3. what a cool name and recipe! I’m the only one who eats sweet potatoes in my house…which makes me very sad at times. I usually just bake them or put them in a foil packet on the grill. This doesn’t lend me to being able to experiement to often, but I’ll save this for company!

  4. Charlane says:

    sounds so delish

  5. elk says:

    i am ALWAYS game for new yam recipies…this one looks amazing thank you!

  6. Sheila says:

    Good grief Donalyn – that looks fantastic! You are killing me – the have nothing like that in the company cafeteria for lunch today!

  7. annbb says:

    I love sweet potatoes and this looks WONDERFUL!

  8. Debbie Jean says:

    Oh how I love sweet potatos. These look great! I will defineatly try them. Thanks!!

  9. Gail says:

    I have tried “Smashed Potatoes” using those red potatoes and they were good…but this looks much, much better…My whole family are sweet potato fans! I have already copied out the recipe!

  10. Dawn says:

    Sweet potatoes are something I am developing a taste for as I get older. Never liked them as a kid. These look like a great way to get a taste for the delicious side of sweet potatoes!

  11. SquirrelGurl says:

    This looks soooo yummy I can hardly stand it!

    I am so trying this this weekend!

  12. Denise says:

    These were great! Made them not so spicy…less chili powder, and both DH and I loved them! Will be making these again!

  13. Yuuuuuuuuuuuuuuuuuuuuuuuuummmmmmmmmmmmmmmmmy!

  14. Deborah says:

    Ok, I have GOT to try these!! Saving this recipe!

  15. Carrie says:

    I love that combination of spices that you put on top! Sounds incredible!

  16. heather says:

    what a different idea! i love it and will be trying soon. great site, too.

    cheers,

    *heather*

  17. Umm speechless! I LOVE sweet potatoes and I love crash potatoes… I dont know why I never put two and two together! I love this! I WILL be making this week!! Thanks!!! :)

  18. sweetjz says:

    I tried this recipe twice..and it was to die for!!! Yum yum yum!!!! Thank you!! Will be doing this very regular!

  19. Jennie says:

    Holy. I need to make these; I’m on a mission for new sides, and not only do they look good, they have a great name.

  20. Patti says:

    Those look amazing. Will be making those with pork chops next week. Thanks!!!

  21. Patti says:

    I made these and wasn’t quite sure of the amount of butter and oil to use. Was the 2/2 combo for the entire recipe or for each potato? I was a little confuddled, and they did not crisp up. Help? Everyone gobbled them up anyway….

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  23. Lauren says:

    Howdy, just made these for lunch and they were delicious! I didn’t have all the spices but they turned out great with just brown sugar, salt, pepper, cayenne, and fresh minced garlic. I also had to boil mine a lot longer–at least 20 minutes until they were squishable. (My sweet potatoes were ancient.) Thanks for the recipe!

  24. Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too…I am definitely going to have to try that recipe this weekend! Thanks

  25. Tanya says:

    These look AWESOME! Thanks for the veges-made-yum tips :)

  26. Donalyn says:

    Thanks again to more recent commenters – so glad you enjoyed this one!

  27. Rachel says:

    I saved this in my favorites when I first saw it on Food Gawker a few months ago…WOW! So delicious. My husband and I both loved this dish!

  28. SpudMan says:

    Another copy of the potato recipe.

    For God’s sake be original in the kitchen people.

  29. Donalyn says:

    SpudMan – though I didn’t get this recipe from anyone else, I am not so arrogant as to imagine that no one else has ever thought of it. And this recipe is all over the place these days – mostly with links leading back to here, though not everyone is polite enough to do so. In any case, different blogs have different readerships, so there is plenty of room for repeats as far as I’m concerned.

  30. Lynda says:

    I haven’t seen these anywhere yet, but so glad I found your post…these sweet potatoes look and sound amazing! I’ll be trying these and I know my husband will love them too.Thanks!

  31. Pamela says:

    We love sweet potatoes so I’ll have to try them this way! Thank you!

  32. Eddie says:

    Brilliant.

    You could do more how to make vegetables tastey posts like

    crunchy carrots or asparagus or vichy carrots call it how to make vegetables tastey.
    then make a book and make loads of money – then say thanks to me when ur interviewed on oprah and martha coz it was my awesome idea lol

  33. Katrina says:

    YUM! I just fixed these for dinner and they were de-licioius! Thanks.

  34. Donalyn says:

    I love hearing that someone has tried this and enjoyed it – it is a favorite around here, still.

  35. Emily says:

    These look absolutely perfect for the incoming fall weather. I have to ask, is there any particular plus to smashing the potatoes (versus cutting thinner slices)? (Besides the ruffly edges.) I didn’t know if it makes a textural difference smashing them.

  36. Donalyn says:

    Emily – the ruffly edges do get nice and crunchy, so to me the smashing is worth it. I also like the hearty slice size you get when you cut them a bit thicker and then flatten them. Please let me know how they come out if you do them another way – I am always interested in seeing how people change stuff up :)

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  38. Verdien Geld says:

    They really look very nice, have to make them once!

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  41. Jules says:

    Yummmm! I made these for friends today and they were a big hit. Mine were pretty soft and didn’t really crips up, but no parchment paper. I wonder if that made a difference.

  42. Jules says:

    Oops, forgot the most important part–Thanks so much for the great recipe!

  43. Donalyn says:

    Thanks Jules – the parchment could make a difference, though it was probably that you might have just needed a touch more oil? Could also be that the potatoes had more moisture than some. In any case, I am glad you liked the result, even if they didn’t quite turn out like mine did :)

  44. woosie99 says:

    I have a similar version of this using Indian spices and is fried. I think I will try those spices with your prep method. Thanks for the idea.

  45. Mama says:

    I “liked” this on STumbleUpon! Yum!

  46. Wow I know this is long past your post but new for me, I can’t wait to try these!~ The look scrumpticious!

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  49. Diane says:

    Thanks for this great recipe. I made these to go with grilled pork and these darling gems were gone in a flash!!! My husband told me not to lose the recipe and to make a double batch next time. Thanks again! Mwah!

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