By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
155 cal · 55 min
Crash Hot Sweet Potatoes
Recipe GLPRa7d0be7a15bc15
Crispy-edged sweet potato slices flattened under pressure and seasoned with a warm blend of smoky chili powders, cumin, and smoked paprika. Roasted until caramelized and golden, these are an irresistible spiced side dish with a satisfying crunch and tender center.
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Ingredients
2 medium to large sweet potatoes
1 teaspoon kosher salt for boiling water
2 tablespoons melted butter
2 tablespoons olive oil
½ teaspoon New Mexico chili powder
¼ teaspoon chipotle chili powder
½ teaspoon ground cumin
½ teaspoon smoked sweet paprika
¼ teaspoon onion powder
½ teaspoon kosher salt for seasoning
1 & ½ tablespoons light brown sugar
10 coarse grinds of black pepper
Directions
Fill a 3-quart saucepan with water, add 1 teaspoon kosher salt, and bring to a simmer over medium heat. While the water heats, oil a large baking sheet or line it with parchment paper.
In a small bowl, combine the New Mexico chili powder, chipotle chili powder, ground cumin, smoked sweet paprika, onion powder, ½ teaspoon kosher salt, light brown sugar, and black pepper. Mix well and set aside.
Peel the sweet potatoes and cut them into 1½-inch thick slices. Once the water reaches a simmer, carefully add the potato slices and cook for about 10 minutes, until the edges begin to soften.
Remove the slices to a cooling rack. Allow them to cool until the exteriors are completely dry, or pat them dry with paper towels if you're pressed for time. Dry surfaces are essential for achieving crispiness. Preheat the oven to 400°F while the potatoes cool.
Arrange the cooled potato slices on the prepared baking sheet in a single layer. Using the bottom of a drinking glass, gently but firmly press down on each slice to flatten it. The edges should become rough and slightly uneven.
In a small bowl, mix the melted butter and olive oil together. Using a pastry brush or the back of a spoon, brush a thin, even layer of the butter and oil mixture on the top of each potato slice.
Sprinkle a portion of the spice mixture over each slice and gently press it onto the surface so it adheres. Carefully flip each slice over and repeat the butter-oil application and spice topping on the other side.
Place the baking sheet in the preheated 400°F oven and roast for about 15 minutes, until the bottom sides are caramelized and crispy.
Flip each slice carefully and continue roasting for another 10 minutes, or until both sides are golden, crispy, and the spice coating has melted into a browned, cohesive layer.
Serve immediately while the potatoes are still crispy and warm.
Comments
Crash hot sweet potatoes lean hard on North Carolina's signature crop—sweet potatoes are abundant and cheap year-round at every major chain here, and the supporting spices (chili powder, cumin, paprika, brown sugar) are pantry staples that won't require a second stop. At roughly $1.50–$2.00 per serving for a side dish, the cost is modest and driven mainly by the potatoes themselves. The stated 55 minutes is honest: boiling the potatoes takes 20–25 minutes, and the crash-and-fry step plus spice coating adds another 15–20 minutes, though active hands-on time is minimal. This is a side dish that reheats adequately in a toaster oven and works for family dinners without fussiness, though it's best served fresh from the pan; the main drawback is that it's a supporting player, not a complete meal, and the spice blend, while Southern-friendly, skews toward one flavor profile rather than pure NC tradition.
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