Roasted sweet potatoes are elevated with a warm, spicy maple brown butter sauce made from just four ingredients. The combination of sweet maple syrup, nutty brown butter, and heat from chili flakes makes this simple side dish memorable.
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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.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven or microwave.
They're done when a fork pierces the flesh easily and the skin begins to wrinkle slightly, typically 25–30 minutes at 400°F depending on potato size.
Yes. Make the sauce up to 2 days ahead and reheat gently before serving. Store in an airtight container in the refrigerator.
Honey or agave nectar work as 1:1 substitutes, though they'll shift the flavor profile slightly. Brown sugar dissolved in a little water also works.
Yes. Start with ½ tsp and adjust to taste. You can also omit them entirely if you prefer no spice.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–10 minutes or microwave until warm.
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