SWEET POTATOES WITH ALMOND BUTTER CHILI CRUNCH

Sweet Potatoes with Almond Butter Chili Crunch

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SERVING SIZE:

4

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PREP TIME:

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COOK TIME:

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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

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