Crispy Smashed Sweet Potatoes

Late last week I started feeling pain in my right thumb.  I brushed it off as a bump or bruise and went about my life.  But I started to be unable to do my workouts, along with everyday tasks, because of the pain.  Boo!  I decided it was necessary to see a doctor when I realized this Saturday is my big garden planting day…over 200 seedlings need to go in the ground.  Not wanting to split my hand, I saw a doctor and was told I have tendinitis in my right thumb.  One air cast later and I have a useless right hand (ps…I’m right handed).  Fantastic!  Now I was a competitive runner and have had about every runners issue imaginable, but tendinitis in my thumb?!  
I guess it makes sense because I do a lot of commission painting work, as well as my own art for shows and such.  Recently I developed a technique that is SUPER tedious and intense, but yields fantastic results.  Only problem is it kills my right hand.  There were actually times I had to stop painting after a few hours because my hand would cramp up.  Add up all the baking I do, and recently all the gardening, and I guess you have a recipe for thumb tendinitis.  You can laugh saying that, I defiantly did when I was told that’s what I have.   

These sweet potatoes were born out of the necessity for me to make sweets for my salads without having to dice them (which takes forever) and would be impossible with my left hand (because I value my right fingers).  They turned out fantastic; like sweet potato candies.  Seriously, they are addictive.  Easy to make and tasty.  Even when I regain motion in my right hand I think I’m going to keep making my sweet potatoes this way.  Alright, that’s about all my cripple hand will let me type. So smash your sweets and for gosh sakes, don’t overwork your right thumb!
Crispy Smashed Sweet Potatoes
organic sweet potatoes, of any variety
coconut oil, melted (or olive oil)
salt, pepper, and dried sage
*You can make as many or as few potatoes as you want.  As the process is simple and straightforward, simply adjust the amount you make based on how much you need.  I always say more is better 😛
Directions (updated!):
1.  Thoroughly wash the sweet potatoes and place in a pot (skin on).  Cover the potatoes with water and bring to a boil.
2.  Simmer for 20-25 minutes, or until fork tender.  Drain and allow the potatoes to cool for a few minutes.
3.  Preheat the oven to 450 F and line a baking sheet with parchment paper. Grease with melted coconut oil.
4.  Cut then potatoes in half between the two ends and stand them on the pan (with the flat cut side down on the pan).  Using a mug or other glass, flatten the potatoes or “smash” them. 
5.  Brush with melted coconut oil and liberally sprinkle with salt, pepper, and dried sage.  Bake for 25-30, until the edges are crispy.  You can broil for a minute or so to get them super crisp.
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