Ingredients:

  • 1.5 lbs small-to-medium sweet potatoes
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • 3 tbsp honey
  • 1 tbsp chili garlic sauce
  • 1 tsp rice vinegar
  • 1/2 tsp smoked paprika

Instructions:

  1. Place whole, scrubbed sweet potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender but not falling apart.
  2. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. Place par-boiled potatoes on the tray and use a flat-bottomed glass to press down firmly until they are 1/2 inch thick.
  4. Drizzle smashed potatoes with avocado oil and sea salt. Roast for 15 minutes to set the structure.
  5. In a small bowl, whisk together honey, chili garlic sauce, rice vinegar, and smoked paprika.
  6. Brush the glaze over the potatoes and roast for an additional 5-7 minutes until the edges are charred and the glaze is bubbling.
  7. Garnish with fresh cilantro, chives, or toasted sesame seeds before serving.