Blt Sweet Potatoes Recipes

SMASHED SWEET POTATOES

Steps:

• Toss 3 sweet potatoes (cut into 1-inch-thick rounds) with 2 tablespoons olive oil and 1 teaspoon ras el hanout on a baking sheet. Season with salt, pepper and a pinch of cayenne. Roast at 400˚, 30 minutes. Smash the potatoes, then roast at 475˚ until crisp, 25 to 30 minutes. Drizzle with 1/4 cup plain yogurt mixed with 1/4 teaspoon each lemon juice and zest and a pinch each of salt and pepper.

BLT SWEET POTATOES

Steps:

• Microwave 2 medium sweet potatoes until just softened, 6 to 7 minutes. Let cool slightly, then trim off the ends and slice into 1/4- to 1/2-inch-thick rounds.
• Cook 6 bacon slices in 1 tablespoon vegetable oil in a large skillet over medium heat until crisp, about 12 minutes; drain on paper towels and break into pieces. Combine 1 tablespoon bacon drippings with 1/3 cup mayonnaise; season with salt and pepper. Cook the sweet potato rounds in the remaining drippings (add more oil to the pan if needed), turning, until crisp, 15 to 20 minutes. Drain on paper towels and season with salt.
• Top each sweet potato round with some of the mayonnaise, a small piece of lettuce, more mayonnaise, jarred sun-dried tomato bruschetta topping and the bacon.

MELTING SWEET POTATOES

Steps:

• Put the racks in the top and center positions and preheat the oven to 400 degrees F.
• Heat the butter and olive oil in a large cast-iron or ovenproof skillet over medium-high heat. Add the potatoes in a single layer, then sprinkle with a good pinch of salt and several grinds of black pepper. Cook until the first side is golden brown, about 4 minutes.
• Meanwhile, whisk the broth, maple syrup, pepper flakes and 1/4 teaspoon salt in a small liquid measuring cup until combined. Flip the potatoes carefully with tongs, then pour the broth mixture over and top with the fresh thyme.
• Transfer the skillet to the oven and bake on the center rack until the potatoes are very tender and the broth mixture has reduced slightly, 20 to 25 minutes.
• Remove the skillet from the oven and preheat the broiler to high. Top each piece of potato with a marshmallow half, cut-side down. Broil on the top rack until the marshmallows are puffed and lightly toasted, about 1 minute. Watch closely to prevent burning.

JUICY BLT

Steps:

• Working in batches if necessary, fry bacon in a large skillet over high heat until golden brown, about 4 minutes. Transfer to a large cutting board.
• While bacon cooks, slice tomato crosswise into thin rounds. Transfer to a plate and marinate with red wine vinegar, 1 tablespoon olive oil, salt and pepper.
• Spread toast generously with mayonnaise on one side, follow with remaining 1/2 tablespoon olive oil.
• Divide the tomatoes with some of their vinegar marinade among 2 slices of toast. Top with the lettuce.
• Lay the bacon on the remaining slices of toast. Form sandwiches by piling the bacon-topped slices on top of the remaining toasts. Squeeze to close, cut in half and serve immediately.