For an Elevated Side Dish, try Sweet Potatoes with Chile Crisp | America’s Test Kitchen
Bryan Roof shows Toni Tipton-Martin how to make a homemade chile crisp as a seasoning for roasted and grilled sweet potatoes, using a variety of dried chiles. Together, this makes a creamy, crispy, charred and smoky-sweet side dish.
Grilled Sweet Potatoes with Maple Chile Crisp Recipe:
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“No bigger than a 1/4”” ? It all seems almost pulverized? Is smaller better?
"Chile" crisp lmao who wrote this title and description??! Chile is a country
Who gave Toni a costume moustache 🥸 in the thumbnail? 😅
Just in case you were getting excited that you had all the ingredients for the chili crisp on hand, we decided to use maple sugar.
I’m a retired jeweler and I have to tell you that I just cringe when I see your cooks wearing their jewelry when cooking!!!😢
This Louisiana boy has never seen white sweet potatoes before. I need to get out of the house more often.
Oh la la. Yum. I know how potatoes can be in the oven if you don’t prick them and don’t keep an eye on them…..one Thanksgiving I was baking regular and sweet potatoes. I heard an odd sound emanating from the oven? I checked and found one of my regular potatoes “blew up” all over the oven! Never had that happen. Lessons learned the hard way. Ha ha
Is great with chopped bacon and drizzle of crème
had this at owamni in minneapolis and it was great
She stands there contributing nothing
This guy’s watch game is 🔥🔥🔥, always wish I could find out what’s on wrist!
Beautiful sharing ❤❤❤
Why yes! This recipe segment did begin and end rather abruptly. It was also originally prefaced by a four-minute segment of Bryan's On the Road series where he and Toni visited Chef Sean Sherman's restaurant Owamni in Minneapolis. Here's the initial 20 seconds:
Toni: You know, Bryan, there were so many amazing flavor-packed dishes on Sean's menu. But this one was the one that really wowed me.
Bryan: Yeah, I'd say it was the dish of the year for me, you know? And as a chef, I wish I'd thought of this dish, you know?
B: And it's so simple, perfectly executed. and it all leans on this flavorful chile crisp that we're going to start off by making
T: Love that.
B: For our chile crisp we have five different varieties of chiles here. All native to the Americas.
And here's the final 65 seconds:
Bryan: Yeah, the skin is like the best part of this, right?
Toni: It's also such a refreshing change from the classic way of making sweet potatoes.
B: Mm-hmm
T: Right? Everybody thinks buttery, cinnamon-y. The savoriness – the combination is amazing.
B: That is a perfect synopsis of the experience at Owamni.
B: You know, I was familiar with a lot of the ingredients. Many of them were new to me.
B: But is was the way that Sean looked at the ingredients and did different things with them.
T: There's a story attached to this recipe.
B: Mm-hmm.
T: It's really fun to tell. Thanks for bringing that flavor home for us, Bryan.
B: You're very welcome.
T: And if you would like to bring the savory, sweet flavors of Sean Sherman's kitchen into your home, toast chiles in the oven until fragrant.
T: Precook the sweet potatoes and cool completely and brush the potatoes with oil to ensure smooth release.
T: and be sure to top them with that amazing chile crisp.
T: From Cook's Country, Grilled Sweet Potatoes with Maple Chile Crisp.
T: This was amazing.
B: Oh, it;s so good.
T: Just as stunning as the ones in the restaurant. I can't wait to make it.
B: It's my favorite dish of the year!
The full episode has been available on ATK's Full Episodes channel since June 1, 2025 and an extended version of Bryan's On the Road segment has been on this channel since November 2023.
Been making mashed sweet potatoes with chipotle since Alton Brown did it way back in the 90’s, this seems like interesting update!
Ancho has always made me think prunes. Raisins works, too.
Exceptionally good dish dear vlogger ❤😂❤
I'm making this today!
So happy to learn this! Now I can make my own supply using healthier oil than the commercial products use. For me that will be avocado oil. TYVM!
This is awesome!! Great addition to a Thanksgiving table
I've been making a hash of sweet taters, onions, peppers, and chorizo for a couple years. It's a new favorite dish. So. Good!
Delicious recipe