Chili Crunch Roasted Sweet Potatoes
A savory spicy sweet potato side dish for holiday or weeknight dinners.
Servings: 4
Calories: 219kcal
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
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
Nutrition
Calories: 219kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 834mg | Potassium: 588mg | Fiber: 6g | Sugar: 7g | Vitamin A: 24141IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 2mg