Smashed Salt-and-Vinegar Sweet Potatoes
Not your ordinary sweet potatoes, these are twice-cooked, punched up with vinegar and thyme, and meant to be enjoyed in their fiber-rich skins.
- Total Time:
- Servings: 4
Photography: linda xiao
Source: Martha Stewart Living, December/January 2015
- 2 pounds sweet potatoes (4 to 5), scrubbed and cut crosswise into 1-inch slices
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 tablespoon fresh thyme leaves
- 1 teaspoon champagne vinegar
- Flaky sea salt, such as Maldon, for serving (optional)
Fill a large pot fitted with a steamer basket with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until fork-tender, about 20 minutes.
Preheat oven to 425 degrees. Divide potatoes between 2 rimmed baking sheets; lightly mash using a metal spatula. Drizzle with oil. Season with 1/2 teaspoon coarse salt, pepper to taste, and thyme. Slide potatoes around on sheet to coat bottoms with oil.
Roast, rotating sheets once, until skins are golden and crisp, about 25 minutes. Transfer to a platter. Drizzle with vinegar, sprinkle with flaky salt, and serve.