As the chili crisp trend intensifies, I decided to make it user-friendly even for those who don’t enjoy extreme heat. If you like it hot, add the full tablespoon of crushed red pepper (or more!). The splash of maple adds a sweet spin, elevating the everyday sweet potato.

Serves 6–8

•  4 small sweet potatoes
• 2 Tbsp oil
• 1 tsp kosher salt
• 1/4 cup vegetable stock (or water + 1/4 tsp vegetable soup mix)
• 2 Tbsp maple syrup
• pinch salt
• 1–2 Tbsp chili crisp (recipe below)

Chili Crisp

• 1/4 cup oil
• 3 cloves garlic, crushed
• 1 Tbsp dried chopped onion
• 1 Tbsp dried minced garlic
• 1/2–1 Tbsp crushed red pepper
• 1 tsp soy sauce
• 1 tsp sugar
• 1/2 tsp sesame seeds
• 1/2 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)

To prepare the chili crisp, heat oil over medium heat. Add garlic and cook for 1 minute, until slightly golden. Remove pan from heat.

Add remaining ingredients. Cool completely and transfer to a mason jar. Store in the refrigerator.

Preheat oven to 450°F (230°C).

Toss sweet potatoes with oil and salt in a large bowl. Arrange the potatoes in a single layer, spaced, on a large baking sheet. Roast potatoes for 25 minutes, turning once after 15 minutes, until browned.

Whisk the vegetable stock, maple syrup, and salt in a medium bowl. Remove pan from the oven and pour the mixture over the roasted potatoes. Return pan to the oven. Roast for another 10 minutes, until sweet potatoes are very soft and tender.

Remove pan from the oven. Gently slide the potatoes to one side of the pan. Immediately add the chili crisp to the liquid in the pan. Mix until combined.

Transfer potatoes to a serving dish. Drizzle the juices over potatoes and add a dollop of chili crisp over each round. Serve and enjoy!