Smashing then roasting sweet potatoes creates a naturally sweet caramelization. Top it with a simple pecan-red pepper sauce and you've got a perfectly tangy complement to balance out the dish.
Ingredients
For the potatoes:
2 medium sweet potatoes, scrubbed
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
For the sauce:
1/2 cup pecan pieces, toasted, divided
2 jarred roasted red bell peppers, roughly chopped
1 tablespoon extra virgin olive oil
1 garlic clove
1/8 teaspoon freshly cracked black pepper
For garnishing:
1/4 cup crumbled feta cheese
1 tablespoon finely minced fresh parsley
Process:
- Preheat the oven to 425’F.
- Prick sweet potatoes all over with a fork. Place on a microwave-safe plate and cover with a clean paper towel. Microwave on high for 8 minutes, flipping over halfway through cooking time. Potato should be fork tender. If not, continue cooking in one-minute increments. Let cool slightly.
- Slice potatoes into 1–inch rounds and transfer to a foil-lined baking sheet coated with cooking spray. Gently smash each potato with the back of a large spatula, keeping the potatoes as intact as possible. Drizzle the potatoes with olive oil and sprinkle with salt and pepper. Place in the oven and roast for 30 minutes or until potatoes are lightly brown and crispy.
- Meanwhile, combine the red pepper with 1/4 cup pecans, olive oil, garlic and black pepper in a small food processor and puree until smooth. *Transfer to a small skillet and cook over low heat, stirring often, for 5 minutes.
- Transfer potatoes to a serving plate and top with a dollop of pecan-red pepper sauce. Garnish with remaining toasted pecans, feta and parsley.
Recipe note: *If you’re looking to save time, you can skip cooking the red pepper sauce.
