Chili Crunch Roasted Sweet Potatoes is the perfect balance of sweet, spicy, savory, and herbaceous flavors, making it a standout side dish for any occasion.
Whether served alongside a main course or as part of a mezze spread, these savory roasted sweet potatoes are a highlight to any meal.
The Magic of Sweet and Spicy
One of the reasons this dish is so irresistible is the combination of sweet and spicy flavors. The natural sugars in the sweet potatoes caramelize as they roast, creating a rich, sweetened depth. The chili crunch introduces fiery heat and crispy bits, balancing that sweetness with just the right kick. Then, the miso brings in a layer of umami richness, making every bite deeply satisfying. The contrast of flavors keeps things exciting, ensuring this isn’t just another roasted vegetable dish—it’s an experience.
Bold Flavor with Simple Ingredients
Sweet Potatoes
Sweet potatoes offer a creamy texture and natural sweetness that pairs beautifully with bold flavors. They also pack in fiber, vitamins A and C, and antioxidants—so this dish isn’t just delicious, it’s nourishing too! We like jewel sweet potatoes for this recipe, known for their coppery skin and bright orange flesh that is moist and sweet when cooked.
Yellow or White Miso
Miso is a fermented soybean paste that adds a deep, savory, umami note to this dish. It adds flavor complexity and balances the sweetness of the potatoes. I’ve become a big fan of yellow and white miso for bringing “that special something” to all kinds of recipes. You can use it in soups, sauces, and dressings, so don’t worry about buying a whole packet just for this recipe—you’ll use it.
Chili Crunch
This spicy, crispy condiment brings umami, spice, and texture to the dish. With its bits of shallot, garlic, and chili flakes suspended in oil, chili crunch adds an addictive element that keeps you coming back for more.
TIP: To select the best chili crunch (also called chili crisp), check the label for a variety of chilis and quality ingredients. I prefer the Momofuku Chili Crunch because they use three kinds of chilis and grapeseed oil instead of soybean oil.
Za’atar Seasoning
Za’atar is a Middle Eastern spice blend typically made with thyme, sumac, and sesame seeds. It enhances roasted sweet potatoes (and roasted carrots) with earthy, citrusy, and nutty notes.
Step By Step
- HEAT the oven to 400°F
- MIX the miso, chili crunch, za’atar, salt, granulated garlic, white pepper, and avocado oil until combined.
- TOSS the sliced sweet potatoes in the seasoning mixture until evenly coated.
- ARRANGE the sweet potatoes in a greased casserole dish, slightly overlapping them for a fanned-out effect.
- BAKE for 20-25 minutes or until fork-tender and lightly caramelized.
TIPS & Variations
- TIP: To select the best chili crunch (also called chili crisp), check the label for a variety of chilis and quality ingredients. I prefer the Momofuku Chili Crunch because they use three kinds of chilis and grapeseed oil instead of soybean oil.
- Substitute butternut squash, pumpkin, or carrots for the sweet potatoes
- Substitute brown miso for the white, just reduce it by half as it is saltier.
- Experiment with different chili crunch and chili crisp brands to find your favorite flavor
Ways to Serve This Dish
This roasted sweet potato dish is delicious on its own, but you can take it to the next level with these serving ideas:
- Over Savory Whipped Ricotta & Feta (as shown in photo): Spread a creamy layer of whipped ricotta and feta on a serving platter, then top with the roasted sweet potatoes for a tangy, luxurious contrast.
- As a Salad Base: Toss them into a hearty grain salad with quinoa, arugula, pomegranate seeds, and toasted nuts.
- With a Drizzle of Yogurt Sauce: Mix Greek yogurt with lemon juice, a pinch of salt, and fresh herbs for a cooling element to complement the heat of the chili crunch.
- As a Crustini Topping: Mash the roasted sweet potatoes and spread on toasted sourdough with a sprinkle of extra za’atar and chili flakes.
Chili Crunch Roasted Sweet Potatoes
Ingredients
- 2 large sweet potatoes sliced or cubed
- 1 tablespoon yellow or white miso
- 1 tablespoon chili crunch Momofuku brand
- 2 teaspoons Za'atar
- 1 teaspoon salt
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon white pepper
- 2 tablespoons avocado oil
Instructions
- Mix the miso, chili crunch, and seasonings together with the oil. Toss with the sweet potatoes.
- Arrange the sweet potatoes in a greased casserole dish overlapping one slightly over the next so they are fanned out in the bottom of the dish.
- Bake at 400°F for 20-25 minutes, or until fork tender. Serve as is, or over savory whipped ricotta and feta.
Notes
- TIP: To select the best chili crunch (also called chili crisp), check the label for a variety of chilis and quality ingredients. I prefer the Momofuku Chili Crunch because they use three kinds of chilis and grapeseed oil instead of soybean oil.
- Substitute butternut squash, pumpkin, or carrots for the sweet potatoes
- Substitute brown miso for the white, just reduce it by half as it is saltier.
- Experiment with different chili crunch and chili crisp brands to find your favorite flavor
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