Sweet, spicy and saucy, these viral sweet potatoes are roasted and then braised for a tender texture that melts in your mouth.
Recipe tags: vegetable base, easy difficulty, main, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | butter, melted |
| 1 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 cloves | garlic, minced |
| 0½ tsp | five-spice powder |
| 4 large | sweet potatoes, scrubbed and cut into 1-inch-thick rounds |
| 0¼ cup | pure maple syrup |
| 1 tbsp | chili crisp oil |
| 2 tbsp | chili crisp |
| 0¼ cup | storebought crispy onions (optional) |
| 2 tbsp | finely chopped fresh cilantro |
Directions
Preheat oven to 425°F.
In large bowl, stir together melted butter, 1 tsp Roasted Vegetable Base, garlic and five-spice powder. Add sweet potatoes and toss to coat.
Arrange sweet potatoes in single layer on greased rimmed baking sheet.
Roast, turning halfway through the cook time, for 20 to 25 minutes or until golden brown.
In medium bowl, whisk together 1 cup water, maple syrup, remaining Roasted Vegetable Base and chili crisp oil. Pour mixture over and around roasted sweet potatoes.
Bake for 15 to 20 minutes or until sweet potatoes are soft and tender but not falling apart. The broth mixture will thicken and about half will remain in the baking sheet.
Garnish sweet potatoes with chili crisp, crispy onions (if using) and cilantro.
Tip: Substitute crispy onions with chopped toasted almonds or cashews.
