Smashed Sweet Potatoes with Dukkah by @nourish_everyday
Learn the secret to making these smashed sweet potatoes that are crispy on the outside and perfectly soft in the middle. The trick is to size the potato pieces small enough that you can smash it properly! When it comes time to add your dukkah, simply sprinkle to taste. The tip here though is to add the dukkah to the dish with 10 minutes left in the oven. This allows some time for the dukkah to warm up, which helps develop a toastier flavour.
2-3 sweet potatoes about 750 grams
2 tbsp extra virgin olive oil
3-4 tbsp Table of Plenty Macadamia dukkah
Salt and pepper
Fresh coriander, to garnish
Preheat oven to 200C and bring a large pot of water to boil.
Wash the sweet potatoes and then slice into discs about 1.5cm thick. Cook in the boiling water for about 15 minutes, or until fork tender but not falling apart. Strain from the water and allow to cool slightly.
Arrange potato discs on a lined baking tray. Drizzle with olive oil and use your fingers to rub the olive oil over the potatoes a little. Then, take a fork and “smash” the sweet potatoes.
Bake in the oven for 20-25 minutes, or until the sweet potatoes are starting to brown and crisp in places. About 5-10 minutes before the potatoes are done, carefully remove the tray from the oven, sprinkle over the dukkah and then return to the oven so the dukkah has time to toast as well.
Serve the sweet potatoes hot, with a garnish of fresh coriander if desired.