Crash Sweet Potatoes

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I know what you’re thinking. “She’s just copying Pioneer Woman’s Crash Hot Potatoes.”

Nope. I’m merely adapting.

Actually, I think I was inspired. Isn’t that a key element of our passion as food bloggers? We inspire each other everyday. We actually seek inspiration. I have found that I gain inspiration from so many things; but it’s the unconventional that stands out the most to me.

I’m a nurse at a long term care/rehab facility. About a week ago, I was in the room of an 80 year old patient when her breakfast tray was brought in. On her plate, she had a bowl of grits, a boiled egg and crumbled bacon. As if she had done this a million times, she put the bacon on top of her grits along with a pat of butter, then added a packet of sugar. Then she stirred it all up. AND she smeared it on her biscuit.

People add sugar to grits everyday (which is such a slap in the face to grits, I mean really), but the fact that she added the salty bacon along with sugar was intriguing to me.  In other words, she’s going through the motions eating a regular everyday meal, in an unconventional way. I LOVE that.

What inspires you?

Crash Sweet Potatoes

3 sweet potatoes, washed, peeled and cut into thick discs

2 tbsp brown sugar

1/2 tsp chili powder

1/2 tsp onion powder

1/2 tsp granulated garlic

1/2 tsp cumin

1 tsp salt

Olive oil

Preheat oven to 375°.

Bring water to a boil in a large pan; add potato discs and boil for about 10-12 minutes, or until soft – NOT all the way done but almost. Mix together the brown sugar through salt.

Drain the potatoes and place on a foil lined baking sheet. Using a potato masher, carefully mash down on each disc.

Sprinkle the brown sugar mixture evenly on the potatoes, then give each one a good drizzle of olive oil. Bake for 10 minutes.

Easy side dish – and oh, so yummy.


Have a great week!


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