Twice-Baked Chili Crunch Maple Syrup Sweet Potatoes
- 3 large sweet potatoes (we used a variety: Jewel, Garnet, and Japanese)
- ½ cup maple syrup
- ¼ cup Momofuku Soy Sauce
- 2 tablespoons Momofuku Chili Crunch
- ½ cup Panko breadcrumbs
- 1 tablespoon unsalted butter
- 1 teaspoon Momofuku Savory Seasoned Salt
Twice-Baked Chili Crunch Maple Syrup Sweet Potatoes Content
Roasting the sweet potatoes first makes them soft and creamy. Then, you dunk them in a glaze made with sweet maple syrup, our super savory Momofuku Soy Sauce, and spicy Momofuku Chili Crunch before baking again. With the toasted breadcrumbs, they’re crunchy, sweet, spicy—and just about everything you’d want for your holiday dinner table.
Roast sweet potatoes at 350°F for about an hour until done. They will feel tender when squeezed with an oven mitt. (You can do this a day or two in advance and keep them in the refrigerator. Be sure to bring them to room temperature before proceeding to the next step.)
Heat the oven to 425°F.
Mix together maple syrup, Momofuku Soy Sauce, and Momofuku Chili Crunch. Slice potatoes in half, then break each half into about 3 pieces. It’s important to break these so you are exposing more surface area on the inside for the glaze to adhere to.
Dunk each piece into the maple syrup mixture, making sure it coats all the crevices inside the potato, then place on a parchment paper-lined baking sheet. Season with Kosher salt. Roast for 20–25 minutes until the potatoes are starting to brown and crisp from the glaze.
Meanwhile, toast your breadcrumbs. Melt butter in a small skillet over medium heat. Add breadcrumbs and Momofuku Savory Seasoned Salt and cook, stirring frequently, until golden brown, about 3–5 minutes.
Place twice-baked potatoes on a serving plate and when you are ready to serve, top with toasted breadcrumbs.
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