Smashed Sweet Potatoes (Edit recipe)

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This vegan, smashed purple sweet potato recipe with a jalapeno cilantro dip is very healthy and makes a great easy side.

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 2

Ingredients

2 Purple Sweet Potato
2 Tbsp Avocado Oil, or preferred oil (melted ghee or butter)
1 Tbsp Parsley, chopped
1 Tbsp Cilantro, chopped
4 cloves Garlic, sliced
Salt and Pepper, to season

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Take 2 medium sized purple sweet potatoes.
Cut off the ends of the potatoes and make 3/4 inch slices of the potato
Steam or boil the potatoes until they are tender but not falling apart.
Use paper towels to drain excess water off sweet potatoes.
Place the sweet potatoes on a baking sheet and gently press down on the slices to make small discs.
Make a mixture of oil, parsley, cilantro, garlic and salt (to taste) Brush this mixture on the sweet potato slices.
Pour the remaining mixture over the potatoes.
Preheat oven to a high broil.
Broil the potatoes for around 10 minutes till they are slightly crispy.
Season with sea salt (if needed) and pepper and enjoy with a side of jalapeno dip (recipe on the post)

Notes

For steaming the potatoes, pour 1 cup of water in the bowl of the instant pot. Place a trivet inside the instant pot. Place a steamer basket on the trivet. Lock lid and cook the sliced purple potatoes on high pressure for 5 mins. Let the steam naturally release. For boiling the sliced sweet potatoes, put the slices in a pot of salted boiling water for 15 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	271
Fat:	14 g
Carbohydrates:	27 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	1 mg
Fiber:	4 g
Sugars:	4 g
Calculated per serving.