Crash Hot Sweet Potatoes

I really enjoyed PW's Crash Hot Potatoes that I linked up to before.  I was on her Tasty Kitchen site and found this recipe for Crash Hot Sweet Potatoes.  The original called for using brown sugar, which I didn't want to use, so I adapted it to what we would like.  To be honest, they weren't as easy as the originals to "crash" so I probably won't make them again the same way, but will definitely use the seasonings in Mashed Sweet Potatoes soon.  I'll post the "somewhat" original recipe for you, though, so you can decide what to add or leave out.  It is going to seem like a lot, but really just standing at your spice rack will make it easy.

Crash Hot Sweet Potatoes

2 whole medium to large sweet potatoes

1/2 tsp. kosher salt

2 quarts water

2 Tbsp. olive oil

2 Tbsp. melted butter

1-1/2 Tbsp. light brown sugar

1/2 Tbsp. kosher salt

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/2 tsp. paprika

1/4 tsp. onion powder

1/8 tsp. garlic powder

1/8 tsp. fresh ground pepper

Peel the sweet potatoes and slice about 1-1/4 inches thick.  Add 1/2 tsp. salt to water and bring to a boil.  Add potato slices and simmer for about 12 minutes or until somewhat softened.  Remove carefully to a wire rack and allow to cool for about 10 minutes.

Line a large, heavy sheet pan with parchment paper.  Using a flat-bottom bowl, slightly mash each potato slice, taking care that they stay intact.  Drizzle each slice with mixture of butter and olive oil, using half of the mixture.

Blend the topping ingredients (sugar and all spices) together really well, making sure to completely incorporate the brown sugar.

Sprinkle the slices evenly with half of the mixture.  Make sure to avoid getting the top on the sheet between the slices to avoid the sugar burning.  Gently turn over each slice and drizzle remaining butter/oil mixture and coat with remaining spice mixture.

Roast at 375 for 20 minutes, carefully flip each slice and return to oven for about 10 minutes more.  Serve hot.