sweet, savory, and just the right amount of spicy
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When it comes to holiday dinners or cozy weeknight meals, the side dishes can make all the difference. Enter: Brown Butter Chili Crunch Sweet Potatoes, a dish that’s as indulgent as it is exciting. This isn’t your average sweet potato mash—forget the marshmallows and heavy brown sugar. Instead, these sweet potatoes get an elevated twist with the nutty depth of brown butter and the spicy sweet-and-savory kick of chili crunch.
Perfect for the holidays or any time you want to wow your taste buds, these mashed sweet potatoes are sweet, savory, and just the right amount of spicy. Get ready to elevate your side dish game—you might just make this the star of the meal!
Brown-Butter Chili Crunch Sweet Potatoes
6
servings1
hourPerfect for the holidays or any time you want to wow your taste buds, these mashed sweet potatoes are sweet, savory, and just the right amount of spicy.
Ingredients
- Brown-Butter Chili Crunch
4 cloves garlic (about 20 grams)
1 shallot (about 25 grams)
1/4 cup cooking oil (118 mL)
1 cinnamon stick
1 star anise
2 Tablespoons fresh sage, minced (8 grams)
2 Tablespoons fresh thyme, minced (8 grams)
2 Tablespoons fresh rosemary, minced (8 grams)
1/2-1 teaspoon red chili flakes (more if you want it to be really spicy)
2 Tablespoons hemp seeds (15 grams)
2 Tablespoons pepitas, roasted (20 grams)
1/4 cup walnuts, roasted and chopped (32 grams)
1/4 dried cranberries (40 grams)
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup unsalted butter (113 grams)
- Mashed Sweet Potatoes
3 1/2 pounds sweet potatoes (about 12 cups, diced) (1650 grams)
1/2 cup unsalted butter (113 grams)
1/2 cup heavy cream (118mL)
1 sprig fresh thyme
2 bay leaves
kosher salt to taste
Directions
- Brown-Butter Chili Crunch
- Thinly slice the garlic and shallot and set aside.
- In a small saucepan over medium-high heat, add the oil, cinnamon stick, star anise, garlic, and shallot.
- Cook until the garlic and shallots are crispy. Then immediately strain out the hot oil (you can reserve the oil for other cooking purposes.)
- In a heat-proof bowl, place the remaining ingredients except for the butter along with the crispy garlic and shallot.
- While the garlic and shallot are frying, brown the butter.
- In a small saucepan over medium-low heat, place the butter. Cook, stirring frequently, until the butter is browned. This will take about 3-5 minutes.
- As soon as the butter is browned, immediately pour it over the ingredients in the bowl and stir to combine.
- Mashed Sweet Potatoes
- Peel and dice the sweet potatoes.
- In a large pot over medium-high heat, add water and heavily salt it heavily. Add in the sweet potatoes and cook until softened and strain. This will take about 10-15 minutes.
- While the sweet potatoes are cooking, scald the cream.
- In a saucepan over medium-low heat, add the cream and herbs. Cook for 5 minutes or until aromatic. Do not boil the cream.
- Mash the sweet potatoes or pass them through a ricer.
- Mix in the cream and cold butter and season additionally if needed.
- To Serve
- Place the sweet potatoes in a serving dish, creating little divots and crevices on the top for the brown butter chili crunch to spread in to. Drizzle the hot brown butter chili crisp over the sweet potatoes. (if your butter solidifies again, just heat it slightly until it is a liquid again.) Enjoy!
Notes
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