Chili Ranch Sweet Potatoes with Maple Butter Drizzle
Sweet syrup meets spicy Hidden Valley® Chili Ranch Crunch for a satisfying spread of flavor in every bite. Perfect for those days you need to eat dinner, but you’re craving dessert.
Ingredients(6)
sweet potatoes
2
maple syrup
¼ cup
butter
1 tablespoon
2 ½ tablespooons
cotija cheese
3 tablespoons
cilantro
3 tablespoons
For safe meat preparation, reference the USDA website.
Steps(5)
THIS RECIPE IS AIR FRYER-FRIENDLY
Simply reduce the cooking time and temperature on your air fryer as shown here.*
Timing
Set air fryer timer for half the cooking time of a conventional oven. Add extra time for doneness if needed.
Temperature
Reduce regular oven temperature by 25° to 50° (not going below 350°) on your air fryer. If food is getting too dark, reduce by another 25°.
* Always follow manufacturer’s instructions.
- 1
Get things started by preheating your oven to a toasty 425°F.
- 2
With a fork in hand, puncture those sweet potatoes creating tiny escape routes for their steam. Lay them gracefully on a baking tray, and bake for around 40 minutes, waiting for them to soften.
- 3
Over medium heat, let the butter and maple syrup become one in your pan, stirring until the butter gracefully melts away.
- 4
Gently split the warm sweet potatoes. Drizzle the divine maple syrup butter mixture over them.
- 5
Drizzle a generous dose of Hidden Valley® Chili Ranch Crunch. Finish with crumbled cotija and a dash of cilantro. Voilà! A dish that’s as delightful to the eyes as it is to the palate!
Credit: This Little Goat Chili Crunch Collaboration
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