Miso Chili Oil Crisp Sweet Potatoes

Indulge in the irresistible flavors of Miso Chili Oil Crisp Sweet Potatoes. Sliced sweet potatoes, bathed in a luscious glaze crafted from HOT JIANG® chili oil crisp, miso paste, and maple syrup, roast to perfection in the oven, reaching a sublime tenderness and a caramelized allure. Crowned with crunchy pecans and a velvety drizzle of tahini, each bite is a symphony of sweet, savory, and spicy notes that elevate this dish to a culinary masterpiece.

SERVINGS:

4

PREPPING TIME:

10 min

COOKING TIME:

30 min

INGREDIENTS

2 large sweet potatoes, cut into coins

2 Tbsp. miso paste

3 Tbsp. maple syrup

2 Tbsp. HOT JIANG® chili oil crisp

1/4 cup pecans, chopped

2 Tbsp. tahini

DIRECTIONS

Preheat your oven to 400°F (200°C).

In a bowl, whisk together HOT JIANG® chili oil crisp, miso paste and maple syrup to create the glaze.

Place the sweet potato coins on a baking sheet, and brush each wedge generously with the chili oil miso maple glaze.

Bake in the preheated oven for 25-30 minutes or until the sweet potatoes are tender and caramelized.

Once done, remove from the oven and let them cool slightly.

Top with pecans and drizzle with tahini.

DROOLING OVER THESE RECIPES TOO!

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Dumpling Dipping Sauce

Chili Oil Crisp Eggs

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