Crash Hot Cumin Sweet Potatoes

Say hello to the first meal created in my new home!

After what felt like the longest move EVER, I have finally unpacked most of my new apartment. It’s very different from my old living quarters, and I’m a bit hesitant to really transition into the new place. I love it and am SO excited that it’s all mine, with no one to tell me I can’t blast NSYNC while I cook and nobody to throw a fit if I want to hang up a Johnny Depp poster in my bedroom (which I am totally going to do by the way). I need some time to warm up to my cozier (see, smaller) kitchen and learn how to navigate it. It’s super cute with tons of cabinet space, but I’m still trying to get used to the lack of counters. And so what did I do to make this transition easier?

Cook up some potatoes of course!

Potatoes are hard to mess up and easily one of my all time comfort foods…which I am clearly needing alot of these days as I try to wrap my head around the fact that I am now single, after having been in relationships for the past 10 years. Yes, potatoes are totally necessary right now!

I love my Crispy Smashed Rosemary Potatoes, and wanted to use the same formula, but with different ingredients. These sweet potatoes have more of a Mexican feel and are even more ridiculously delicious with some fresh avocado and cilantro on top-don’t leave them out!

3 sweet potatoes, sliced into 1-2 inch rounds (I left the peels on because I love them so much, but you can peel them if you want)

3-4 tbsp olive oil

1 tsp sea salt

1 tsp paprika

1/2 tsp cumin

1/4 tsp black pepper

1/4 tsp chipotle powder

Fresh cilantro and avocado for topping

• Preheat oven to 400 degrees
• Boil sweet potato slices for about 10 minutes or until tender
• Strain and let cool and dry completely (be patient, this is important)
• Meanwhile, mix together all the spices
• When potatoes have cooled, lay them on a parchment lined baking sheet and then smush down with the bottom of a glass cup or bowl
• Brush the tops with olive oil and then spread spices over the olive oil
• Bake at 400 degrees for about 30 minutes, turning halfway through