Maple & cinnamon baked sweet potato wedges finished with a glossy drizzle of chili oil 🔥 perfect straight off the tray or alongside whatever you’re cooking tonight!
WHAT DO I NEED?
- 3 sweet Potatoes
- 3 tbsp Maple & Cinnamon Butter
For Finishing : flaky salt, chili oil, and crushed salty peanuts
1) Preheat oven to 425 degrees F. Place your sheet tray inside the oven so it can pre heat as well.
2) Slice your sweet potatoes into thin wedges - the thinner you can go, the more crispy they can get!!
3) Melt 3 tbsp of Maple & Cinnamon Butter, and set aside.
4) Take out your hot sheet tray from the oven, and pour the melted Maple & Cinnamon butter onto the sheet tray. Make sure the tray is fully covered in the butter.
5) Line your sweet potato wedges down, and roast for about 10-15 minutes on each side (flip halfway).
6) Once crispy on the outside, and hot & creamy through the inside, plate and finish with flaky salt, chili oil (for some heat), and salty peanuts for a 'lil crunch!!
