Slow Roasted Chili Crisp Sweet Potatoes
These chili crisp sweet potatoes are a delightful side dish! Slow roasted sweet potatoes are topped with crunchy chili crisp, crumbled feta cheese, fresh herbs and green onions. They are sweet, savory and spicy with delicious texture!
Ingredients
- 2 sweet potatoes, cut in half lengthwise
- kosher salt and pepper
- olive oil, for brushing
- ½ cup chili crisp, or more or less, if you wish
- ¼ cup crumbled feta cheese
- 2 green onions, thinly sliced
- 2 tablespoons chopped cilantro
- lime wedges, for spritzing
Instructions
- Preheat the oven to 300 degrees F. Slice the potatoes in half lengthwise. Brush them all over with olive oil and season all over with salt and pepper.
- Place the potatoes cut-side down on a baking sheet. Roast for 1 to 1.5 hours, until tender when pierced with a fork. This time will depend on how thick your sweet potatoes are when sliced.
- Remove the potatoes and top with your favorite chili crisp. I like to drizzle on even more of the oil in the jar. Sprinkle crumbled feta all over and then top with green onions and cilantro. Spritz with fresh lime juice. Serve!
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