Buffalo Sweet Potatoes

SERVING SIZE: 4 DIFFICULTY LEVEL: EASY

PREP TIME: 20 MINUTES COOK TIME: 35-45 MINUTES

 
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INGREDIENTS:

  1. 4 Sweet Potatoes cut in half and washed

  2. 2 tbs vegetable oil

  3. ¼ cup pepitas

  4. 6 tbs butter

  5. ½ cup of hot sauce( I like Franks Red Hot)

  6. 1 ½ tsp white vinegar

  7. ½ tsp Garlic Powder

  8. ¼ tsp cayenne pepper

PREP:

  1. On a large baking sheet, evenly coast potatoes with oil and place flesh side down.

  2. In a 425F oven, cook for 35 minutes flipping halfway through. Potatoes should be fork tender. Depending on your potato size, more cooking time may be needed.

COOK:

  1. While the potatoes are in the oven, prepare your buffalo sauce. In a small saute pan over medium-low heat melt the butter.

  2. When melting you will want to make brown butter by sauteing for ~5 minutes until it starts to turn a light caramel/brown color - aka brown butter. You should see little bubbles when sauteing. This will help make a more rich tasting sauce, fancy points.

  3. Next add your hot sauce, vinegar, garlic powder and cayenne pepper pepper. Whisk to combine. Once combined, turn off the heat and put it into the refrigerator to chill. The butter will start to firm up while your potatoes roast, giving your sauce a little thicker of consistency. As the sauce chills, toast pepitas over medium heat for 5-6 minutes.

 

PREPARE YOUR DISH FOR DATE NIGHT:

  1. When the potatoes are done, and fork tender, pull out of the oven and let cool for 5 minutes.

  2. Top your potatoes with the sauce and pepitas.

 

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