Slow Roasted Chili Crisp Sweet Potatoes
User Reviews
5
Slow Roasted Chili Crisp Sweet Potatoes
Description
Slow Roasted Chili Crisp Sweet Potatoes are prepared by cutting sweet potatoes in half lengthwise, brushing them with olive oil, and seasoning with salt and pepper before roasting cut-side down at 300°F until fork-tender. Once roasted, they are topped generously with chili crisp, which adds a textured, spicy, and oily heat. Crumbled feta provides salty creaminess that contrasts with the sweet potatoes. Fresh green onions and chopped cilantro add brightness, and a squeeze of lime juice lifts the flavors further. This dish balances savory and sweet with a hint of heat.
The method involves slow roasting to develop tenderness without drying out the potatoes, making them an ideal vehicle for the oily chili crisp and fresh toppings. The lime juice adds a slight acidity to balance the richness. It can be served as a hearty side alongside proteins or as a vegetarian-friendly main dish.
Ingredients
- 2 sweet potato cut in half lengthwise
- salt kosher salt
- black pepper kosher salt
- olive oil for brushing
- ½ cup chili crisp or more or less, if you wish
- ¼ cup feta cheese crumbled
- 2 green onion thinly sliced
- 2 tablespoons cilantro chopped
- lime for spritzing, wedges
Instructions
- Preheat the oven to 300 degrees F. Slice the potatoes in half lengthwise. Brush them all over with olive oil and season all over with salt and pepper.
- Place the potatoes cut-side down on a baking sheet. Roast for 1 to 1.5 hours, until tender when pierced with a fork. This time will depend on how thick your sweet potatoes are when sliced.
- Remove the potatoes and top with your favorite chili crisp. I like to drizzle on even more of the oil in the jar. Sprinkle crumbled feta all over and then top with green onions and cilantro. Spritz with fresh lime juice. Serve!
User Reviews
Overall Rating
5
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