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. Pingback: Vegan Thanksgiving 2010 »

  2. Wayne mcknight says:

    These things are wonderful jst made some and will defenatly be makin more

  3. Patty says:

    Made these the other night. LOVED THEM! Went over great with guests. Love sweep potatoes and am always looking for new ways to make them. Thanks!

  4. Janna M says:

    I usually parboil sweet potatoes and then throw them on the grill. I love this idea for during the winter. The combination of the spicy flavors with the sweetness is the best. I’ve got a sweet potato hanging out on my counter right now and I’m going to make this recipe this week. Thanks.

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  6. Hello! This post couldn’t be written any better! Reading through this post reminds me of my good old room mate! He always kept chatting about this. I will forward this article to him. Pretty sure he will have a good read. Thank you for sharing!

  7. emily w says:

    i bet if you buttered and greased the taters before mashing, they wouldn’t stick to whatever you’re mashing them with

  8. Erica says:

    Saw these on Pinterest and made them for dinner tonight – we loved them. I left the cayenne out because I wanted the kids to eat them, but they didn’t anyway so next time I’ll definitely add it. Mashing worked great with a glass bowl, and I just slid to the side a little and the bowl unstuck from the sweet potato. Thanks for a great recipe!

  9. Pingback: Quest for the Best Side: Crash Hot Sweet Potatoes « allbetternow

  10. Natalie says:

    These are the best pictures and directions I’ve come across yet. Thank you. Can’t wait to try them.

  11. Gale says:

    This sounds yummy, but let me tell you what I did that is easier. I had leftover baked sweet potatoes that I cut up and friend in 50%-50% butter and oil… along with a chopped up jalapeno pepper, some salt and pepper. Fried them in a non-stick pan and let them ‘stick’ a bit, so the skins got crunchy. OMG… they’re spicy and sweet all at the same time. To. Die. For. I’ll be trying yours too because they sound great and they’d make a terrific presentation alongside any meat they’re served with!

  12. Donalyn says:

    Thanks Gale – that sounds like a great idea!

  13. Peggy says:

    I have to tell you…my mouth is watering! These pictures are amazing and I couldn’t ever imagine something that would taste better than a sweet potato…I will have to try this :)) Thank you!

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  16. Just found these on Pinterest — they look SO good. Making them tonight for sure!

  17. Linda says:

    sweet potatoes

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  19. Lisa says:

    I am just wondering – do you think you could soak the sweet potato slices in water overnight to soften them up and then skip the parboil step? I want to make these as a healthy side dish for enchiladas Wednesday night but would love to do a bit of prep work tomorrow night and avoid dirtying a pan. Let me know what you think!

  20. Donalyn says:

    Hi Lisa – I don’t think that just soaking them would do very much – sweet potatoes have a dense structure, so not much chance to soak up enough to soften them. If they are fairly fresh, you could just start them raw in the oven, and once they have cooked enough to be a little softer, you could flatten them out a bit. I do them like this most of the time and it works well – I am thinking of amending this recipe actually, to make that the default way to go about it.

  21. Pingback: Spicy Sweet Potatoes | Zest

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  23. Michelle says:

    I just made these and they smell delicious. I just wish that your recipe had ‘recommended roast time’ for fresh potatoes, because I had difficulty getting them soft enough to squish (I gave up and threw them in boiling water for a few minutes after almost 20 minutes in the oven). So far the smell wonderful and I can’t wait for them to cool enough to eat!

  24. Michelle says:

    I cooked my sweet potato rounds in a pressure cooker for two (!) minutes and then seasoned them and baked for fifteen minutes until the spices where all crispy goodness. I subbed cinnamon for the cumin, otherwise stuck to the recipe as written. Perfect.

  25. QOO says:

    Question for you – would the recipe work by boiling the potatoes until mashable, and then mashing them with the spices, melted butter and oil, shapping into patties and then frying?

  26. Donalyn says:

    QOO – oh, that would be worth a try! Please, if you do, could you come back and tell me how they came out?

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  28. Sue says:

    I had to par boil them taters a whole lot longer than 10 min. The spices are amazing tho…..

  29. Megan says:

    These look wonderful and I can’t wait to try them. I follow a paleo diet so that means no sugar. Have you tried them without the brown sugar? If so, any good?

  30. Sarah says:

    These look amazing! I am curious if you think they would be good if I used less oil and butter, or omitted the butter entirely. I try to cook low fat, but these caught my eye!

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  32. Donalyn says:

    Megan – without the sugar they would just be less sweet – certainly worth a try!

    Sarah – the oil is what is going to give you some crunch – you could reduce it certainly to see how it works out.

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  34. Foodiewife says:

    I’d die, too– to eat one of these. Beautiful. I make crash potatoes often, but am in-love with your recipe. Thanks!

  35. Pam Newlin says:

    How on earth have I lived 40+ years and never had sweet potatoes this yummy?? They were That. Dang. Good.

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  37. nellie says:

    looks amazing

  38. Shaina says:

    I want these so badly, but I don’t like spicy-hot things at ALL! Think I could do it with just brown sugar and cinnamon/nutmeg, or would there not be enough to coat them all?

  39. Jen says:

    I made these last night and they were SO GOOD!! Thanks for an amazing recipe… Will definitely be making these often :)

  40. Andrea says:

    You said you almost died right there at the table, and you were exactly right. They smelled so delicious in the oven I had to take a little corner and try them…and now I might have to make these at every meal for the rest of my life. Amen.

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  42. Nancy says:

    @Shaina, I can’t eat spicy, and was wondering the same thing! These look so good!

  43. Pingback: Crash Hot Sweet Potatoes « Sepia Toned Loving

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  45. Kelly says:

    Soooo gooood!! I did do some swapping out on the seasoning. . .instead of the chili powder I used coriander and left out the onion powder. This is a keeper.

  46. Donalyn says:

    Thanks Kelly – that is one of the great things about them – you can switch out the seasonings to suit what you like and have on hand. Glad you like them!

  47. Kay says:

    Suggestion: Steam instead of parboiling potatoes. I rarely boil anything as steaming preserves more of the nutrients — or so I’ve read. Also, steaming usually takes even less time than boiling.

  48. Christina says:

    Made these tonight and they were so yummy. I put less chili powder in mine but that was the only change. I will make these again for sure. Thanks!

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