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Loaded Crispy Smashed Sweet Potatoes With Avocado Roasted Chile Crema [Vegan, Gluten-Free]
Warm, crispy sweet potato and creamy, spicy avocado — you'll never want sweet potatoes any other way.
Ingredients You Need for Loaded Crispy Smashed Sweet Potatoes With Avocado Roasted Chile Crema [Vegan, Gluten-Free]
How to Prepare Loaded Crispy Smashed Sweet Potatoes With Avocado Roasted Chile Crema [Vegan, Gluten-Free]
To Make the Potatoes:
- Wash potatoes. Fill a large pot with enough water to cover potatoes and add salt. Boil potatoes until tender and easy to pierce with a fork, about 15-20 minutes.
- Spray baking sheet with olive oil. Preheat oven to 475°F.
- Place potatoes on baking sheet and use a fork to gently press down on the potato to smash them. (Just slightly smash, not bloody pulp style). Spray or rub with olive oil and sprinkle with salt and pepper.
- Roast for 20 minutes, or until crispy. Add toppings and serve.
- Turn on broiler in oven. Place peppers on an aluminum foil covered baking sheet and place on top rack and broil them for about 15 minutes, turning frequently.
- Remove from oven and place in a bowl and cover for 10-15 minutes. Remove stems, skins and seeds. Don’t worry about peppers breaking apart since they will be blended.
- Blend all ingredients in a food processor or blender until smooth.
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