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Sweet syrup meets spicy Hidden Valley® Chili Ranch Crunch for a satisfying spread of flavor in every bite. Perfect for those days you need to eat dinner, but you’re craving dessert.
sweet potatoes
2
maple syrup
¼ cup
butter
1 tablespoon
2 ½ tablespooons
cotija cheese
3 tablespoons
cilantro
3 tablespoons
For safe meat preparation, reference the USDA website.
THIS RECIPE IS AIR FRYER-FRIENDLY
Simply reduce the cooking time and temperature on your air fryer as shown here.*
Timing
Set air fryer timer for half the cooking time of a conventional oven. Add extra time for doneness if needed.
Temperature
Reduce regular oven temperature by 25° to 50° (not going below 350°) on your air fryer. If food is getting too dark, reduce by another 25°.
* Always follow manufacturer’s instructions.
Get things started by preheating your oven to a toasty 425°F.
With a fork in hand, puncture those sweet potatoes creating tiny escape routes for their steam. Lay them gracefully on a baking tray, and bake for around 40 minutes, waiting for them to soften.
Over medium heat, let the butter and maple syrup become one in your pan, stirring until the butter gracefully melts away.
Gently split the warm sweet potatoes. Drizzle the divine maple syrup butter mixture over them.
Drizzle a generous dose of Hidden Valley® Chili Ranch Crunch. Finish with crumbled cotija and a dash of cilantro. Voilà! A dish that’s as delightful to the eyes as it is to the palate!
Credit: This Little Goat Chili Crunch Collaboration
