Baked sweet potatoes with chilli and garlic butter
Discover the ultimate comfort food with our Baked Sweet Potatoes topped with a spicy chili and garlic butter blend. This easy-to-follow recipe features tender sweet potatoes baked to perfection and infused with a flavorful mix of olive oil, caramelized onions, fiery red hot chili peppers, and fresh parsley. Ideal for weeknight dinners or a special side dish, this mouthwatering combo will delight your taste buds and impress your guests.
- 29 May 2024
- Cook time 40 min
- Prep time 10 min
- 6 Servings
- 7 Ingredients
Discover the perfect blend of spicy and savory with our Baked Sweet Potatoes with Chili and Garlic Butter. This delicious recipe combines the natural sweetness of sweet potatoes with the zesty heat of chili peppers and the rich, aromatic flavor of garlic butter. It's an easy-to-make dish that will impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and scrub the sweet potatoes well to remove any dirt. Pat them dry with a kitchen towel.
- Pierce each sweet potato several times with a fork to allow steam to escape during baking.
- Place the sweet potatoes on a baking sheet lined with parchment paper or aluminum foil.
- Drizzle 1 tablespoon of olive oil over the sweet potatoes and rub the oil over the surface to coat evenly.
- Bake the sweet potatoes in the preheated oven for about 45-60 minutes, or until they are tender and easily pierced with a fork.
- While the sweet potatoes are baking, peel and thinly slice the onions.
- Wash and finely chop the red hot chili peppers, discarding the seeds if you prefer less heat.
- Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
- Add the sliced onions to the skillet and sauté them for about 10 minutes, or until they are soft and starting to caramelize.
- Add the chopped red chili peppers to the onions and continue to cook for an additional 2-3 minutes. Remove from heat and set aside.
- Peel and finely mince the garlic cloves.
- In a small saucepan, melt the butter over low heat.
- Once the butter is melted, add the minced garlic and cook, stirring frequently, for about 2-3 minutes until the garlic is fragrant. Be careful not to burn the garlic.
- Remove the garlic butter from the heat.
- When the sweet potatoes are done baking, remove them from the oven and let them cool slightly.
- Slice each sweet potato down the middle, being careful of the steam.
- Fluff the insides of the sweet potatoes with a fork to create space for the toppings.
- Spoon the sautéed onions and chili mixture over each sweet potato.
- Drizzle the garlic butter generously over the top.
- Finely chop the fresh parsley and sprinkle it over the sweet potatoes as a garnish.
- Serve the baked sweet potatoes hot, optionally with a side salad or your favorite protein.
Tips:
- Make sure to prick the sweet potatoes with a fork before baking to allow steam to escape and ensure even cooking.
- For extra flavor, you can add a sprinkle of smoked paprika or cumin to the butter mixture.
- If you prefer a milder dish, reduce the number of chili peppers or remove the seeds before cutting them.
- Garnish with a bit of extra fresh parsley for a burst of color and freshness right before serving.
- You can prepare the garlic butter in advance and store it in the fridge. Simply melt it when ready to use.
This Baked Sweet Potatoes with Chili and Garlic Butter recipe is an easy yet flavorful dish that will elevate any meal. The combination of the sweet potatoes' natural sweetness, the heat from the chili peppers, and the rich, aromatic garlic butter creates a delightful explosion of flavors. Enjoy it as a side dish or even as a main course for a lighter meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 2.51g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 4.27g | 11% |
| Sugar 8g | 8% |
| Fat | |
| Fat 20g | 23% |
| Saturated 9g | 30% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 860ug | 95% |
| Choline 20mg | 4% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.80mg | 5% |
| Vitamin B6 0.35mg | 21% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 27mg | 30% |
| Vitamin E 0.37mg | 2% |
| Vitamin K 18ug | 16% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 0.98mg | 9% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 490mg | 14% |
| Selenium, Se 0.77ug | 1% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.47mg | 4% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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