Chili Crisp Sweet Potatoes.
Chili Crisp Sweet Potatoes are borrowed from our friends at Momofuku. Of course you can use their products if you have them, but this is a pretty good side dish with off-the-shelf ingredients. Serves 4.
Ingredients:
2 large sweet potatoes, approximately 1 1/2 lbs
¼ c maple syrup (Grade A dark preferred)
2 T soy sauce
2 T Chili Crisp or other crunchy mild chili sauce
1 T butter
½ t Kosher salt
If potatoes seem too monotone, garnish with toasted sesame seeds, green onion rings, or both.
Method: bake the potatoes in their jackets for 30 minutes at 350 degrees, or until they are tender to the touch and shrink inside the jackets. Cool, peel and cut into large chunks. Melt the butter in a microwave safe dish and mix with maple syrup, soy sauce, chili crisp and salt. Spread out on a parchment sheet (do not place directly in an oven pan because it will stick) and bake 25 minutes at 425 degrees until edges are crisp. Serve as a side dish with turkey, rib roast or other festive foods.
I do something similar and simpler: Peel sweet potatoes, cut into wedges and roast with olive oil, S&P. Last 20 minutes, smear on some chopped up chipotle peppers in adobo. Voila! Chili crisp seems like a fine idea. (How do you get the tags to display in that cool/helpful way you got there?)
Sounds tasty. I like to roast sweet potatoes in their jackets because they separate so nicely from the skin, unlike regular potatoes. As to my tag cloud, it’s a WordPress widget. It’s been there so long I forget how I originally installed it but should be easy to find with a search.
This looks amazing….and going to try this!! Do you think it would also work with some hard squash like Butternut or Acorn?
You want distinct chunks of your veggie product to crisp up and show off the sauce ingredients. Should work for acorn or butternut squash if you cut around the sides so the squash comes out of the skin in discrete pieces vs the mash I usually go for.