I’ve never heard of Crash Hot Potatoes, but when I found this recipe which promised sweet and crispy sweet potatoes with a spicy kick, I couldn’t wait to try it.
As a twist, I topped it with romano cheese for a more savory contrast. I also opted not to use any cumin, and some of the spices in the spice mixture.
If you’re like me, the type who likes snacks/desserts that are subtly sweet, with playful contrasts, this could be a valuable addition to your collection of camote recipes. Whether you have an oversupply of fresh sweet potatoes or dried up old ones, this recipe can turn them into something good.
Crash Hot & Cheesy Sweet Potatoes
adapted from dlyn’s recipe
- 3 medium sized sweet potatoes
- grated Romano Cheese (I used Perfect Italiano’s Romano)
- 4 tbsp. light brown sugar
- 1 1/2 tsp. salt
- freshly ground black pepper
- 3/4 tsp chili powder
- 3/4 tsp paprika
- 5 tbsp. unsalted butter (or 1 stick)
- Peel the sweet potatoes and slice into 1in to 1 1/2in thk slices.
- Boil sweet potatoes in a pot of boiling water with 1 tsp. salt for 10-12 minutes. The ten minutes begins when you put them in the boiling water. They shouldn’t be too soft, but soft enough to be squished without being brittle or too mushy.
- Cool the sweet potatoes on a rack while preparing the spice mixture
- To make the spice mixture, mix the light brown sugar, salt, 8-10 turns of black pepper, chili powder and paprika in a bowl. Make sure it’s evenly mixed.
- Place a parchment paper/baking sheet on a pan. Using a clear glass bowl (easier to check if you’re doing it right) lightly squish the boiled sweet potato on the underside of the bowl. It always stuck to my bowl when I did it, but you can just use a knife or spatula to get it off whole. In case it breaks apart, you can press it firmly on itself to become whole again.
- Drizzle with melted butter on top, then add the spice mixture on top (approx 3/4 tsp, depending on how sweet or crispy you want it to be).
- Roast in an oven at 375ºF for about 15 minutes, until the sugar on top caramelizes. Once done, turn them on the other side and repeat adding the butter, spice mixture, and roasting for 10-15 minutes. When it’s all done, you should have a nice crust on the top and bottom.
- Once it’s finished roasting, remove from oven and top with romano cheese.
The entire platter made a creamy, soft, spicy, sweet, salty, crispy snack. So good.
- It took a while for the sugar to caramelize. If I had a blowtorch, After topping them with spices, I’d skip the roasting part and blowtorch it instead.
- The more you squish them, the more you’ll probably have crispy edges.
- For a much leveled down version, I plan to try just seasoning with paprika, then adding the cheese and roasting/blow-torching it until crispy. If I can get it to become nicely crunchy this way, there may be no need for the sugar.