Roasted Sweet Potatoes with Spicy Maple Brown Butter

Preheat your oven to 425°F (220°C). Place the whole sweet potatoes in a baking dish.

Bake for about 1 hour, or until the potatoes are tender and can be easily pierced with a knife.

Carefully remove the potatoes from the oven and transfer them to a cutting board. Let them cool slightly, then split them in half lengthwise.

Return the potato halves to the baking dish, cut side up.

In a skillet over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown color and smells nutty.

Remove the skillet from the heat and immediately stir in the red chili flakes, maple syrup, and a pinch of salt.

Pour the spicy maple brown butter sauce evenly over the sweet potato halves.

Garnish with sliced scallions, if desired, and serve immediately.