Sweet Potatoes with Almond Butter Chili Crunch - JUSTIN’S® Recipes

Sweet Potatoes with Almond Butter Chili Crunch

SERVING SIZE:

4

PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

JUSTIN’S® Maple Almond Butter

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

Preheat the oven to 400 degrees F.
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.

This Recipe Serves 4