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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175 Responses to CHSP moved!

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  3. Erica says:

    I love these however, if you are going to share recipes, make them printer friendly :)

  4. Mandi says:

    Looks great! Will omit the sugar though as sweet potatoes are well, naturally sweet. Re: the printer friendly comment, just add the code from this site and it gives you a nice button. Hope that helps!

  5. svg says:

    Usually i dont like spicy food, but this looked so tasty I had to make it myself. And i REALLY loved it!

  6. Jenipher says:

    I tried to make these last night, and i couldn’t use a bowl to push them down. They just crumbled. I also couldn’t get a ‘crust’ on them. They tasted good, they just didn’t look like yours, or prolly taste like yours either. lol


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  8. Sam says:

    My husband and I made these last night, and they were very tasty! (even though we didn’t have the New Mexico or Chipotle Chili Powder – we just used standard chili powder).

    The only thing is we couldn’t get the crust on ours like yours had in the photos. How do you get them that seared looking?


  9. Donalyn says:

    Sam – it does take a bit of oil, and high heat to get them to caramelize. Sweet Potatoes can vary greatly in their moisture content though, so I don’t know of a way to combat ones with a lot of “juice”, except maybe to pour it off as it accumulates. Fortunately, they are good, no matter what!

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  11. Camille says:

    This recipe looks amazing, can’t wait to try it. going to use olive oil w/o any butter.

  12. Stacey says:

    Best thing I have tasted in years! I used pam instead of adding the extra butter…still delicious!!

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  15. Martha says:

    Made these tonight with a couple of adaptations (ingredients I didn’t have on hand), and OMG. Fantastic. Do you mind if I put my version on my little blog, with a link back to your original, of course? I haven’t blogged in over a year, not since before our little one arrived, but these just might be the kick in the pants I needed! :)

  16. These look phenomenal. Pinned and can’t wait to try them soon!

  17. Deborah Rosen says:

    Awesome recipe – thanks for sharing it.

  18. kfh says:

    no wonder they tasted good and you almost died if they have 2 tbsps melted butter & 2 tbsps olive oil on each one! sound delicious but i don’t think my arteries would thank me.

  19. These look amazing! I am making a turkey dinner for the family today and am thinking I could change up the spices a bit and have a unique sweet potato side dish! Thanks for sharing!

  20. Dafra says:

    Just tried it. Died and went to heaven. Next time, I will cut them up a bit smaller, and coat them with more spices, because I felt like the outside wasn’t crunchy enough, while there were still some crunchy spots in the middle. I can’t wait to put the second batch in the oven!

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  23. Sue says:

    Absolutely must try!!! They look scrumptious!

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  25. Allison says:

    I CRAVE these now!!! Thanks SO much for this recipe.

  26. Kate says:

    I think the Koher salt is a required part to get them to crust, so it has less moisture…..
    I am trying these tonight :)

  27. Donalyn says:

    That is probably somewhat true, Kate, but I use kosher salt for most cooking. I think it has a cleaner taste, and the bigger crystals make it easier to pick up – ’cause usually I just toss some on, rather than measuring.

  28. Rachel says:


    September 29, 2012 at 6:02 PM

    no wonder they tasted good and you almost died if they have 2 tbsps melted butter & 2 tbsps olive oil on each one! sound delicious but i don’t think my arteries would thank me.

    Butter and olive oil don’t actually clog your arteries. They are good fats for your body because they are natural, and naturally made. However, there are a lot of CALORIES in 2 tbsp of butter PER bite. That seems like a little much. Can the recipe be modified so you can eat them like they are sweet potatoes and not cookies??

  29. Donalyn says:

    kfh & Rachel – the recipe doesn’t indicate that each piece should be coated with that entire amount of butter and oil. I’m not even sure how one would accomplish that. It says that each piece should be drizzled with some of that mixture. Considering that this would probably serve 3 or 4 people as a side dish, and some of the fat will stay on the pan, it is not such a huge amount of fat or calories. I actually regard it as a fairly diet friendly way to get a lot of flavor and some crunch without a lot of fat.

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  33. Beachbum says:

    Please clarify…Are those sweet potatoes or yams? The color in the pics look like yams (orange). Sweet potatoes are actually yellow. Both do not taste the same as the other.

  34. Donalyn says:

    Hi Beachbum – sorry for the confusion – here in the states we kind of lump them together and call them sweet potatoes. I imagine they would work for either one.

  35. Beachbum says:

    Thanks! I think I’ll try this recipe using yams for Thanksgiving. Kinda tired of the old brown sugar & marshmallow topping…haha!

  36. Donalyn says:

    These are a whole world away from that marshmallow stuff!

  37. DEBBIE says:

    Made these today. Had to cook them a bit longer and bump the over to 425 to get them to crisp but holy moly are they good!

  38. Carla says:

    I made a lazy version of this last night that was a hit with the whole family. I peeled and sliced the sweet potatoes and tossed them in a bowl with the melted butter and olive oil. Then I dipped the tops into a smaller bowl with the blend spices. I had to brush some of the mixture off to it wasn’t too thick, but then I placed them spice-up on the cookie sheet and baked them until they were done. Not as pretty as yours, but DELICIOUS! It was a trial-run for our mini-Thanksgiving tomorrow, with just my immediate family, when we’re doing a lot of the traditional Thanksgiving foods but with a twist. I know everybody will love them. Thanks for the great recipe!

    (PS: Doing it my lazy way did mean that the parchment stayed very clean and we had no issues with smoking or burning sugars. In fact we did have a little spiced “candy” drips on the paper that was fun to eat before I got started washing dishes.)

  39. Carla says:

    And, one more thing…. There was plenty of butter and oil left in the bowl after tossing the slices in there, so don’t worry about there being 1/4 of butter/oil, you don’t really use it all.

  40. Aiacobone says:

    I made these twice. I raised the baking temp a l title to get them crispy on the outside, and I drizzled honey on top before serving and they were awesome. Thanks for posting the recipe.

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  43. Breezer says:

    Thank you for posting the recipe. I am half way through cullinary school and was looking for a creative side dish to make for a cooking practical the next day. My chef instructor and I were very impressed with this recipe. In fact she hounded me for 3 days to print the recipe for her. And this is the only recipe she has asked anyone for in my class. Thank you for getting me 10 out of 10 on my cooking test!

  44. Jamie K says:

    These were AMAZING! Just the right amounts of sweet and spicy. Easy to make too. Thank you so much!

  45. Dahlila says:

    Just wondering if you would get the same effect if you omit the brown sugar? I’m on a Paleo diet and can’t have sugars but this looks amazing!

  46. Kim Huels says:

    Thank you so much for this recipe! I found you on Pinterest and I’m making this for the second time tonight. We loved them so much the first time!!! After mixing the spices and sugar, I tasted it to see if it needed anything and discovered that the mixture tastes like BBQ potato chips. Mmmmm…so good. Thanks again.

  47. Jen says:

    These, for me, were a total failure when it comes to looking like the photo and going smoothly. It took an hour and a half from start to finish, they wouldn’t mash properly, and didn’t brown or crisp up in the oven! I gave up on the smashing, since mine wouldn’t do it without sticking so badly I had to pick it up and reform it! I smashed up all the potatoes and rolled them up like cookie dough and placed them on the cookie sheet. I am usually a great cook, and these tasted good, but man what an ordeal I had!

  48. Thomad Woolley says:

    These looked and sounded so tasty, I just had to make them! But being one of those annoying home cooks who can’t leave well enough alone, I put my little spin on them. Having some buttery dough left over from a previous evening’s Quiche, I rolled it out into a thin sheet and cut circles from it just large enough to fill 6 cups of a fantastic fluted tin I inherited from my grandmother. Just as with a Quiche, I baked the dough before putting in the filling. About 15 minutes @ 350 degrees. I then placed about two and a half boiled, sliced sweet potatoes inside the pastry cups, smashed them down and sprinkled them with the spice mixture. In addition to all the spices you used, I also mixed in a large handful of finely diced Craisins. Absolutely evil goodness. A million thanks for this recipe!!!

  49. laurasmess says:

    Oh. My. Gosh. These look absolutely amazing! I love everything crunchy, soft and spicy, so this recipe seems to tick all the boxes. I will definitely be trying them… whilst convincing myself that they’re healthy due to the vege content!! Thanks heaps for sharing!

  50. zippy says:

    OH FREAKING YEAH!!!! These were amazing!!! A lot of futzing to get them done, but sooooo worth it.

    YUM!! Thanks! :-)

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