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.
Miso Chili Oil Crisp Sweet Potatoes
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
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.