Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Miso-Maple Sweet Potatoes with Labneh and Chile Crisp
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- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 347
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 5 g
- Sugar
- 21 g
- Protein
- 7 g
- Cholesterol
- 37 mg
- Sodium
- 581 mg
Chile crisp is the finishing touch that makes this dish addictive. The potatoes roast in a miso–maple glaze until the edges are caramelized and sticky, then the chile crisp comes in with that savory heat and little crunchy bits to wake everything up. I like using a milder, non-Sichuan version here so it doesn’t overwhelm the sweetness of the potatoes, but honestly, any jar you have will work. Spread seasoned labneh underneath for cool tanginess, spoon the potatoes on top and don’t be shy with the extra drizzle of chile crisp at the end—it ties all the flavors together.
- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 347
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 5 g
- Sugar
- 21 g
- Protein
- 7 g
- Cholesterol
- 37 mg
- Sodium
- 581 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil and place the sweet potatoes on it.
- Combine the butter, maple syrup and miso in a small saucepan over medium heat. Cook, whisking occasionally, until the butter is melted and the mixture is smooth, 3 to 5 minutes. Remove from the heat and stir in the vinegar, chile crisp and 1/2 teaspoon salt. Pour the mixture over the sweet potatoes and toss to coat well, then spread the sweet potatoes in a single layer.
- Roast, tossing 2 or 3 times during cooking, until the sweet potatoes are tender and the glaze has caramelized, 35 to 40 minutes.
- Meanwhile, stir together the labneh, 1/4 teaspoon salt and some pepper in a small bowl.
- Spread the labneh mixture on a serving platter, then spoon the roasted sweet potatoes over top. Drizzle with more chile crisp and garnish with the sliced scallions.
Cook’s Note
We’ve tested this with several chile crisp brands and prefer the non-Sichuan varieties, which are slightly milder and let the maple-miso glaze shine. That said, any chile crisp will work well here.
