Executive Food Editor Bryan Roof prepared these grilled sweet potatoes with maple chile crisp on Season 17 of Cook’s Country in an episode called “From the Indigenous Pantry.” In that episode, Roof and Editor in Chief Toni Tipton-Martin visited esteemed chef Sean Sherman to learn about the Indigenous pantry.
For the maple chile crisp, note that the chile crisp needs to sit for at least 4 hours before using. In Step Two, it’s important to combine all the ingredients in a metal bowl because the shock of adding hot oil to a Pyrex or glass bowl could cause it to shatter. This recipe makes a moderately spiced chile crisp. If you prefer your chile crisp slightly milder, you can reduce the numbers of arbol and chipotle chiles to two each.
For the sweet potatoes, note that the potatoes should cool for at least 2 hours before grilling. Orange sweet potatoes of any variety can be substituted for the white sweet potatoes called for in this recipe. This recipe can be doubled to serve a larger crowd.
GRILLED SWEET POTATOES: Serves 4
MAPLE CHILE CRISP: Makes about 1 3⁄4 cups (This recipe will use 1/2 cup)
INGREDIENTS
FOR THE MAPLE CHILE CRISP:
- 3 dried chipotle chiles
- 3 arbol chiles
- 2 ancho chiles
- 2 guajillo chiles
- 2 dried New Mexico chiles
- 3 scallions, sliced thin
- 2 tablespoons maple sugar
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons fine sea salt
- 1 1⁄2 cups sunflower oil
FOR THE GRILLED SWEET POTATOES:
- 2 (12- to 16-ounce) white sweet potatoes, unpeeled, each lightly pricked with fork in 6 places
- 4 teaspoons sunflower oil, divided
- 1⁄2 teaspoon fine sea salt, divided
- 1⁄2 cup Maple Chile Crisp (recipe follows), plus extra to taste
- 1⁄2 teaspoon flake sea salt
- 1 scallion, sliced thin on bias
MAPLE CHILE CRISP
STEP ONE. Adjust oven rack to middle position and heat oven to 400 degrees. Spread chipotle, arbol, ancho, guajillo, and New Mexico chiles on rimmed baking sheet. Roast until fragrant, 3 to 5 minutes. Let chiles cool completely on sheet, about 10 minutes.
STEP TWO. Stem and seed chiles. Break chiles into 1- to 2-inch pieces. Working in batches, pulse chiles in spice grinder until pieces no larger than 1⁄4 inch remain, about 6 pulses. Transfer ground chiles to medium metal bowl. Add scallions, sugar, garlic, and salt to chile mixture.
STEP THREE. Heat oil in small saucepan over medium-high heat to 375 degrees. Carefully pour hot oil over chile mixture in bowl (mixture will bubble aggressively). Let sit, stirring occasionally, until cooled completely, about 30 minutes. Transfer chile crisp to jar and let sit for at least 4 hours before using. (Chile crisp will keep at room temperature for at least 1 month.)
GRILLED SWEET POTATOES
STEP FOUR Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper and place potatoes on sheet. Bake potatoes until paring knife inserted in center meets no resistance, 1 1⁄4 to 1 1⁄2 hours. Let potatoes cool completely, at least 2 hours. (Potatoes can be baked and refrigerated up to 2 days in advance.)
STEP FIVE. Prepare medium-hot grill or grill pan (if using grill pan, pre-heat over medium-high heat for 10 minutes). Clean and oil cooking grate. Cut potatoes in half lengthwise. Brush cut sides of potatoes with 2 teaspoons oil and sprinkle with 1⁄4 teaspoon fine sea salt. Place potatoes cut side down on grill and cook until potatoes are char-streaked and easily release from grill, 3 to 5 minutes.
STEP SIX. Brush skin sides of potatoes with remaining 2 teaspoons oil and sprinkle with remaining 1⁄4 teaspoon fine sea salt. Using firm metal spatula, flip potatoes and cook until lightly browned on skin side and just heated through, 3 to 5 minutes.
STEP SEVEN. Transfer potatoes to cutting board. Cut each potato in half lengthwise, then in half crosswise. Arrange potatoes on platter and spoon maple chile crisp over top, plus extra to taste. Sprinkle with flake sea salt and scallion. Serve.
