Skillet Smashed Sweet Potatoes

I'm in love with cast iron cooked sweet potatoes with crispy edges.

I’m in love with cast iron cooked sweet potatoes with crispy edges.

I’ve got a confession to make. I’ve been absolutely obsessed with cooking in cast iron lately. It’s partly because I’m so in love with Francis Mallman’s cookbook  7 Fires where he shows us Argentinian grilling techniques of grilling over a Chapa, which is like cooking on a griddle over a big wood fire. The closest substitute for his cooking methods are cooking on a cast iron skillet over your desired heat source. I’ve also been REALLY in love with campfire cooking and have even been cooking on my weber fir pit. And when the weather is crappy, using my skillet on the stove too. Imagine that!

So now I bring you skillet smashed sweet potatoes. Why smashed? Because the sweet potatoes caramelize and get crispy in the skillet and that makes them “Give Me a Second Helping Please!”, delicious, without having to add much of anything to them!

As many of you know, I’ve been eating #Paleo lately and sweet potatoes are an acceptable starch so I am enjoying the hell out of these and I guarantee you will too. Roast the potatoes when you have time (I like to do it in my toaster oven- it cooks them so fast), then finish them in the skillet fried in coconut oil. The more edges exposed to the cast iron, the more crispy edges!

Ingredients: (serves 2)

  • 2 large sweet potatoes
  • 2-3 tbsp coconut oil
  • sea salt, to taste
  • fresh ground pepper, to taste

Directions:

Drizzle Sweet potatoes with coconut oil and  then roast them in a 350 degree oven for 45 minutes or until tender in the middle. Let the sweet potatoes cool for a few minutes, then slice into 1/2 rounds. Fry  in coconut oil in a medium/high heat cast iron skillet until edges become crispy. Take your spatula and press down on the rounds and smash them into the pan to get the edges crispy.

Sprinkle with sea salt, pepper and a drizzle of coconut oil. Enjoy with abandon!

Serving ideas: I have eaten these on their own as a side, they are also great tossed with arugula, toasted pecans, and orange sections for a light salad.

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5 Responses to Skillet Smashed Sweet Potatoes

  1. Simon @ BBQGrillMaestro February 5, 2014 at 5:43 pm #

    Hi Robyn,

    the 7 Fires book is awesome! The whole parilla style grilling over a hardwood fire thing has really taken me. I haven’t tried a chapa/skillet yet though.

    Cheers

  2. Robyn February 6, 2014 at 8:27 am #

    Hi Simon, I agree, it is my favorite.I actually just bought a copy for my dad for his Birthday.

  3. Shaina February 28, 2014 at 5:34 pm #

    This sounds so good, I love sweet potatoes! I need to get a cast iron skillet..

  4. Shaina Wizov (@takeabiteblog) February 28, 2014 at 5:37 pm #

    I love sweet potatoes! Now I just need to get a cast iron skillet..

  5. Robyn March 2, 2014 at 4:14 pm #

    Shaina- Cast Iron is a great way to add a lot of flavor and nice char to ordinary foods. It takes them from average to extraordinary!

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