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.
Remove the foil and add the cream. Bake, uncovered, another 20 minutes.
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.
When the sweet potatoes are done, remove from oven and drizzle with the almond butter chili crunch. Serve warm.
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.
Remove the foil and add the cream. Bake, uncovered, another 20 minutes.
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.
When the sweet potatoes are done, remove from oven and drizzle with the almond butter chili crunch. Serve warm.
