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Firecracker Smashed Sweet Potatoes

  • Simple
  • 1:00 h
  • 11 ingredients

Spice up your dinner with our Firecracker Smashed Sweet Potatoes! These sweet and spicy spuds are a cozy and comforting quick meal that'll leave you craving more. Packed full of flavour and a good whack of heat, check out the full recipe below!

Serves: 2

Ingredients

Sweet Potatoes

  • 4 medium sweet potatoes
  • olive oil
  • flakey salt
  • Sichuan peppercorns

Creamy Chilli Crisp

  • 50g tahini
  • 2 tbsp chilli crisp
  • 1 lime
  • salt to taste
  • water (to loosen)

Spicy Spinach Cannellini

  • 2 tbsp olive oil
  • 2 large cloves of garlic
  • 1 x 400g can cannellini beans
  • 100g baby spinach
  • 1 tbsp chilli crisp

To Serve

  • sesame seeds

Before you start

Preheat oven to 200*C | Roasting tin with parchment paper | Frying pan | Small mixing bowl

Step 1

Prepare the sweet potatoes

  • Use a fork to pierce the sweet potatoes
  • Drizzle a little olive oil over the sweet potatoes and rub it into the skins, rub a little salt around the sweet potatoes
  • Put the sweet potatoes in the roasting tin an roast for 40-45 minutes until soft and tender

Ingredients

  • 4 medium sweet potatoes
  • olive oil
  • flakey salt

Step 2

Prepare the Creamy Chilli Crisp

  • Halve the lime and squeeze the juice into a small bowl
  • Add the tahini, chilli crisp, a little salt and stir to combine
  • Add a little water to reach a viscous pouring consistency

Ingredients

  • 50g tahini
  • 2 tbsp chilli crisp
  • 1 lime
  • salt to taste
  • water (to loosen)

Step 3

Prepare the Spinach Cannellini

  • Peel and finely slice the garlic
  • Drain, rinse and pat dry the cannellini beans
  • Warm the olive oil in a frying pan over medium heat, add the garlic and fry until aromatic and golden
  • Add the cannellini beans and stir for 2-3 minutes to cook through
  • Add the spinach to the pan and stir for 1 minute until quite wilted
  • Pour over the chill crisp and stir to combine

Ingredients

  • 2 tbsp olive oil
  • 2 large cloves of garlic
  • 1 x 400g can cannellini beans
  • 100g baby spinach

Step 4

Finish and serve

  • Lay the sweet potatoes out equally on serving plates and split them down the middle with a sharp knife
  • Drizzle a little olive, sprinkle a little salt and a tiny pinch of sichuan pepper over the steaming flesh of the roasted sweet potatoes
  • Use a fork to fluff up the flesh of the potatoes before pressing down on the potatoes with the back of the fork to spread the potatoes out
  • Spoon the Spinach Cannellini over the sweet potato, drizzle the Creamy Chilli Crisp over spinach cannellini, garnish with sesame seeds and serve immediately

Ingredients

  • Sichuan peppercorns
  • 1 tbsp chilli crisp
  • sesame seeds