Smashed Purple Sweet Potatoes with ghee, Parmesan, and scallions! How beautiful is the color of these sweet potatoes?! I was surprised at how floral-y these potatoes tasted and smelled. Definitely a unique flavor and something I would love to experiment more with. I made my fave crispy smashed potatoes using these purple sweet ones I found, and I went the simple route by just finishing them off with some ghee, Parmesan, and green onion. They taste best fresh outta the oven!! RECIPE (serves 2-4) 8 small purple sweet potatoes (about 1 lb) 3 tbsp ghee, divided (can sub w olive oil or regular butter) 1/4 cup shredded Parmesan 2 stalks green onion, thinly sliced Salt & pepper Preheat oven to 425 F. Add potatoes to a large pot, cover with water, and bring to a boil. Cook for 30-40 min until potatoes are tender and can be easily pierced with a fork. Drain in a colander and let potatoes sit for 5 minutes to cool. Spread 1 tbsp melted ghee across a baking sheet. Add potatoes, and mash with a large fork. Drizzle with 2 more tbsp ghee, making sure all parts of the potato get some oil on it. Season with salt and pepper, and bake for 40 minutes or until potatoes are crispy. Remove from the oven and sprinkle on the Parmesan. Bake for 3-5 minutes until cheese melts. Remove from the oven (if potatoes seem dry, melt on some more ghee!) and top with green onion. Serve warm!
