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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the Japanese sweet potatoes thoroughly under cold water to remove any dirt.
- 2
Roast the Sweet Potatoes
Place the cleaned sweet potatoes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
- 3
Bake
Bake the sweet potatoes in the preheated oven for about 45-60 minutes, or until they are tender and can be easily pierced with a fork.
- 4
Prepare the Cilantro and Chili Crunch
While the sweet potatoes are roasting, finely chop the cilantro and set aside.
- 5
Mix the Aleppo Chili Crunch
In a small bowl, combine the remaining 1 tablespoon of olive oil with the Aleppo chili flakes. Stir well to create a chili oil mixture.
- 6
Serve
Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Cut them open and fluff the insides with a fork. Drizzle the Aleppo chili oil mixture over the sweet potatoes, top with chopped cilantro, and serve warm.