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Chili Ranch Sweet Potatoes with Maple Butter Drizzle

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.

  • Prep Time 5 min
  • Cook Time 40 min
  • Servings 4
  • Print print Print

Ingredients (6)

  • sweet potatoes 2
  • maple syrup ¼ cup
  • butter 1 tablespoon
  • your favorite chili crunch (try mixing This Little Goat Original Chili Crunch with a few shakes of Ranch seasoning) 2 ½ tablespooons
  • cotija cheese 3 tablespoons
  • cilantro 3 tablespoons
For safe meat preparation, reference the USDA website.

Steps (5)

Simply reduce the cooking time and temperature on your air fryer as shown here.*

Set air fryer timer for half the cooking time of a conventional oven. Add extra time for doneness if needed.

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.

  1. 1

    Get things started by preheating your oven to a toasty 425°F.

  2. 2

    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.

  3. 3

    Over medium heat, let the butter and maple syrup become one in your pan, stirring until the butter gracefully melts away.

  4. 4

    Gently split the warm sweet potatoes. Drizzle the divine maple syrup butter mixture over them.

  5. 5

    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

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recommend 66.7% would recommend this recipe

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