Maple-Chili Melting Sweet Potatoes
These sweet potatoes achieve the ultimate textural contrast: deeply blistered and caramelized on the outside, yet incredibly rich and custard-like on the inside. Finishing the savory braising liquid with cold butter, spicy chili crisp, and a shower of flaky sea salt creates a glossy, complex glaze that coats every bite.
- Total Time60 minutes
- Yield6 servings 1x
Ingredients
Scale
Sweet Potatoes
- 2 ½ lbs (1.1 kg) small to medium sweet potatoes, scrubbed (skin left on)
- 3 tbsp (45 ml) avocado oil or olive oil
- 1 ½ tsp kosher salt, divided
Maple-Chili Braise & Garnish
- ¾ cup (180 ml) low-sodium vegetable or chicken broth
- 3 tbsp (45 ml) pure maple syrup
- 3 tbsp (45 ml) chili crisp (be sure to scoop the crunchy bits)
- 3 tbsp (42 g) cold unsalted butter, cubed
- ⅓ cup (45 g) roasted salted peanuts, coarsely chopped
- 2 scallions, thinly sliced
- Flaky sea salt, for finishing
Instructions
- Preheat and prep: Arrange an oven rack in the upper third of the oven and preheat to 475°F (245°C). Slice the sweet potatoes into 1-inch-thick rounds.
- Roast the potatoes: In a large bowl, toss the sweet potato rounds with the avocado oil and 1 teaspoon of the kosher salt until evenly coated. Arrange them in a single, spaced-out layer on a heavy-duty, rimmed metal baking sheet. Roast for 20 minutes, carefully flip each round with a spatula, and continue roasting until deeply browned and tender, about 10 to 12 additional minutes.
- Braise the potatoes: While the potatoes roast, whisk the broth, maple syrup, and remaining ½ teaspoon of kosher salt together in a small bowl or liquid measuring cup. Once the potatoes are well-browned, carefully remove the pan from the oven. Pour the broth mixture directly onto the hot baking sheet (it will bubble up immediately). Return the pan to the oven and roast until the liquid reduces by about half and the potatoes offer zero resistance when pierced with a paring knife, 10 to 12 minutes.
- Emulsify the glaze: Remove the pan from the oven. Gently push the sweet potatoes to one side of the pan. Add the cold cubed butter and chili crisp directly into the hot, bubbling pan liquid on the empty side. Swirl and gently whisk with a silicone spatula until the butter completely melts, creating a glossy, thickened sauce.
- Garnish and serve: Gently toss the potatoes in the pan sauce to coat them, or transfer the rounds to a serving platter and spoon the pan glaze generously over the top. Finish with the chopped peanuts, sliced scallions, and a heavy pinch of flaky sea salt.
Notes
- Why it works: The initial dry roast at a high temperature builds a robust, caramelized crust, while the addition of broth in the final stage steams the interior into a creamy, “melting” texture without washing away that hard-earned sear.
- Pan choice: Use a standard, heavy-duty aluminum baking sheet for this method. Dark nonstick pans may cause the maple sugars to scorch prematurely, and glass or ceramic baking dishes can shatter at 475°F.
Nutrition (per serving — estimates)
Calories: 375 | Total Carbs: 46g (Fiber: 6g, Sugar: 16g) | Fat: 19g (Saturated: 6g) | Protein: 5g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: About 4 to 5 potato rounds
- Calories: 375
- Sugar: 16g
- Fat: 19g
- Saturated Fat: 6g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 5g