SWEET POTATOES WITH ALMOND BUTTER CHILI CRUNCH

Sweet Potatoes with Almond Butter Chili Crunch

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

4

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 2 medium sweet potatoes, peeled and sliced
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground chili powder
  • 4 cloves garlic, minced
  • 3/4 cup heavy cream (or non-dairy cream)
  • 3 tablespoons JUSTIN’S® Maple Almond Butter
  • 3 tablespoons chili crunch
  • 1-2 tablespoons avocado oil

DIRECTIONS

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, toss the sweet potatoes with the olive oil, oregano, salt, pepper, chili powder and garlic to coat. Arrange the sweet potatoes in a 9 1/2-inch round baking dish. Cover with foil and bake 30 minutes.
  3. Remove the foil and add the cream. Bake, uncovered, another 20 minutes.
  4. In the meantime, combine the almond butter, chili crunch and oil in a small bowl. Whisk until well combined. Add more oil, as needed, to make the consistency smooth and drizzly.
  5. When the sweet potatoes are done, remove from oven and drizzle with the almond butter chili crunch. Serve warm.

This Recipe Serves 4

INGREDIENTS
  • 2 medium sweet potatoes, peeled and sliced
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground chili powder
  • 4 cloves garlic, minced
  • 3/4 cup heavy cream (or non-dairy cream)
  • 3 tablespoons JUSTIN’S® Maple Almond Butter
  • 3 tablespoons chili crunch
  • 1-2 tablespoons avocado oil
DIRECTIONS
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, toss the sweet potatoes with the olive oil, oregano, salt, pepper, chili powder and garlic to coat. Arrange the sweet potatoes in a 9 1/2-inch round baking dish. Cover with foil and bake 30 minutes.
  3. Remove the foil and add the cream. Bake, uncovered, another 20 minutes.
  4. In the meantime, combine the almond butter, chili crunch and oil in a small bowl. Whisk until well combined. Add more oil, as needed, to make the consistency smooth and drizzly.
  5. When the sweet potatoes are done, remove from oven and drizzle with the almond butter chili crunch. Serve warm.

This Recipe Serves 4

Great Summer Recipes
Nutty Miso Salmon in a black stone bowl (close up shot)

Say goodbye to the same-old-salmon. This Nutty Miso Salmon is about to become your new favorite way to prepare your favorite fish. Who knew you could create flavor this delicious with only a handful of ingredients and a few minutes under the broiler? Well, I guess we did. But now I’m sharing it with you! Forgive me?

Turkey Kale and Brussels Salad with Almond Butter Tahini Dressing in a white bowl with dressing sauce poured from above

The two best parts of Thanksgiving are a great meal and getting all your loved ones together. The next best part is Thanksgiving leftovers. I’m surely thankful for this Turkey, Kale and Brussels Salad with Almond Butter Tahini.

Sweet & Salty Almond Butter Coconut Delights scattered in a white background with Justin's peanut butter jar

Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!

 

Peanut Butter Cup Oatmeal Skillet Cookie on cloth with oatmeal flakes in a bowl and scattered on a gray wooden background

You can make lots of things in a skillet, one of my personal favorites is making my Peanut Butter Cup Oatmeal Skillet Cookie recipe. It’s better than your average cookie because I’ve added JUSTIN’S® Classic Peanut Butter and JUSTIN’S® Milk Chocolate Peanut Butter Cups to the dough. This cookie comes out of the oven crispy at the top, gooey in the middle.

 

Maple Pumpkin Monkey Bread on a white plate on a white background (side view)

Did you know there’s pumpkins in the jungle? Maple Pumpkin Monkey Bread is a delicious pull-apart treat that’s so sweet, you’ll forget where you are! I make it with maple syrup, pumpkin puree, and JUSTIN’S® Maple Almond Butter for a delicious dessert that works any night of the week.

Peanut Butter Cup S'mores Cookies placed on white paper with marshmellows in the background with green cloth

Campfire treats are great all year round! When you’re in the mood for something sweet, soft, and delicious, look no further than these Peanut Butter Cup S’mores Cookies. It’s a marshmallow on a JUSTIN’S® Classic Peanut Butter cookie, with a melted JUSTIN’S® Dark Chocolate Mini Peanut Butter Cup in the middle. All this s’mores talk got me in the mood for a campfire treat. Until next time!