Recipe adapted from Donalyn Ketchum at The Creekside Crook
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon chipotle chili powder
- ⅛ teaspoon garlic powder
- 10 coarse grinds of black pepper
- 2 medium to large sweet potatoes
- 2 tablespoons melted ghee
- 2 tablespoons olive oil
- Set a 3 quart sauce pan of water with a teaspoon of kosher salt on a medium flame until it begins to simmer.
- Oil a large baking sheet, or cover with parchment paper.
- In a small bowl, mix together all of the dry spices, and set aside
- Peel the sweet potatoes, and cut into 1 & ½ inch thick slices.
- When the water is simmering, add the potato slices and cook for around 10 minutes, until the slices are getting a little soft.
- Remove the slices to a cooling rack. You can leave them on the rack until they cool off and the outsides are dry, or if you are in a hurry, blot all of the moisture from the surface of the slices. This is important – they have to be dry on the outside or they won’t get crispy.
- Start the oven preheating to 400º
- Lay the slices of sweet potato on the prepared pan, and use a water glass to gently compress each slice – you want them to flatten out and the edges should get kind of ruffly.
- Mix the ghee and oil together.
- Using a pastry brush or the back of a spoon, spread a thin layer of the oil and ghee mixture on each slice.
- Sprinkle some of the spice mixture over each slice, and press onto the surface lightly so that it sticks to the potato slices.
- Gently turn oven each slice, and repeat the oil/ghee and dry spice application as you did on the first side.
- Roast in the oven for about 15 minutes, until the bottom of the slices is getting caramelized and crispy.
- Carefully flip over each slice and roast another 10 minutes or so, until both sides are crispy and the spice mixture has melted together and turned all nicely brown.
- Serve immediately.
Original Recipe: Crash Hot Sweet Potatoes