Roasted Sweet Potatoes with Maple Syrup and Red Chile by Chef Lois Ellen Frank
13
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
As owners and executive chefs of Red Mesa Cuisine, James Beard Foundation Award-winning Chef Lois Ellen Frank and Chef Walter Whitewater aim to help sustain traditional Native American foods and agricultural practices, as well as keep ancestral culinary techniques of Native communities all over the Americas alive. This five-ingredient recipe features sweet potatoes that are cooked with a combo of steam and roasting, resulting in tender, fluffy spuds. Fresh lime juice and spicy chile perk up the maple syrup that's drizzled on top.
Ingredients
Sweet potato(es)
3 large
Red chile powder
2 tsp
Water
1.5 cup(s)
Maple syrup
1 cup(s)
Lime
1 item(s)
Instructions
1
Preheat the oven to 400°F.
2
Place the sweet potatoes, cut side down, on a sheet pan or baking dish and add ¾ cups of the water. Bake for 20 minutes. Remove the pan from the oven and add the remaining ¾ cup water to the bottom of the pan. Return the potatoes to the oven and cook for another 20 minutes.
3
While the potatoes are cooking, in a medium bowl, combine the maple syrup and red chile powder. Squeeze the juice from the lime into the maple syrup. Whisk until completely mixed. Set aside.
4
After the sweet potatoes have cooked for the second 20 minutes, remove them from the oven and turn them over so the cut side is up and the skin side is down. Using a sharp knife, score each sweet potato diagonally 4 times all the way down to the skin but without piercing through the skin. Then score the potatoes diagonally 4 times in the other direction to create crisscross pattern.
5
Drizzle 1 to 1½ tablespoons of the maple syrup mixture over each sweet potato. Allow the mixture to soak into the sweet potato. Return the pan to the oven and bake for another 10 minutes.
6
Place each sweet potato onto a plate. If desired, serve with the Wild Rice Sauté. Drizzle some of the remaining maple syrup mixture around each sweet potato. Serve immediately.
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