In my habitual attempt to advance a controversial opinion, I have decided what I want my new statement-piece penny thought to be: if spring had a flavor, it would be sweet and spicy.
My nonconformist calculation derives itself distinctly from one, and only one, piece of evidence—the New England weather.
Is the season sweet with the sun emerging in and the winter parka disappearing in the back corner of your closet? Or, conversely, is it the “spiciest” few months in the Northeast with forecasts far more unpredictable than reliable? I assure you, it’s a bit of both. There is a simultaneous beauty and nearly worrisome spontaneity to spring, yet the season harmonizes the uncertainty and brings us months that we must savor.
With a taste of spring on our tongues in the first week of April, this maple chili sweet potato crisp recipe proves the unmatched matrimony of sweet and spicy, and demands us to relish in the flavorful spirit of the season. This dish fits as the perfect complement to spring greens or that first piece of chicken cooked out on the grill. As it is surely time to let go of the chunky, dense sweet potato bites that remind you of that old winter sweater, these thinly-sliced sweet potato crisps will give you that crunch to prelude a summer plate of fish and chips – while, of course, adding some of the heat we are so desperate to see on the forecast.
You’ll find that the flavors mutually amplify one another in every bite. It is the gift of their pairing, with nothing else quite able to compare. It is a perfect balance that appears contradictory, yet guarantees to intrigue one’s taste buds in every bite.
2 large sweet potatoes
1 tablespoon chili flakes
1 tablespoon olive oil
2 tablespoons maple syrup
2 teaspoons fresh rosemary leaves minced
1 teaspoon honey
Salt and pepper to taste
Preheat your oven to 425 °F. Then, prepare the sweet potatoes. First, slice them in half lengthwise. Placing them on their flat side, slice the potatoes thinly, just under a quarter-inch to guarantee a crispy product. Next, soak your potatoes in a mixing bowl filled with cold water and a few ice cubes for 10-15 minutes. The cold water is a quick and easy trick to help your potatoes cook more evenly. After this, drain the water and pat the slices dry. Transfer your potatoes into another mixing bowl and add olive oil, maple syrup, chili flakes, and salt and pepper to taste. Toss the potatoes well to evenly coat them in the spicy syrup mixture. Then lay the potatoes out on a baking sheet and drizzle with honey and fresh minced rosemary leaves. Once the oven is preheated, place in the oven for 20-25 minutes or until desired crispy texture. Be sure to turn over the potatoes roughly halfway through to ensure they are evenly cooked. Once finished, top your sweet and spicy potatoes on a summer salad or include them as a side to any meal. Enjoy!
Cover photo courtesy of Delicious Meets Healthy