This recipe is inspired by a recipe Christian Petroni made. (If you aren’t familiar with Christian, he is a Bronx boy that has done great. He is a regular on Food Network. You can find him on Instagram @christianpetroni)
I thought it sounded so interesting and I decided to try it. Of course, I had to put a spin on it. I cut way back on the sugar and I used sugar free syrup. You can use real maple syrup if you prefer. I used the sugar free and it came out great. No one noticed and it was still sweet and delicious. I also added a little spice with the Momofuku Chili Crunch. Then, I changed up the nut and seed mix a bit and went with plain, fat-free Greek yogurt with this. (I hope you forgive me, Christian!)
It came out fabulous! While this is meant to be a side dish, there is enough protein with the nuts, chia seeds, hemp seeds and yogurt to have this as a meal. And that is exactly what I’ve done…several times now. What a great lunch! Great inspiration from Christian on this.
This is so different and so delicious. (Crunchy on the outside, soft on the inside…sweet, salty and spicy!) It doesn’t get any better. Give it a try and let me know what you think.
To get started on this recipe, preheat the oven to 400 degrees F.
Scrub the potato and pierce the potato (s) with a knife in several places. Roast for about 45 minutes. (It will still be semi firm.) Allow the potato to cool before handling. Peel and cut the potato into 2-inch-thick rounds.
Place the sliced potato into a casserole dish coated with cooking spray.
Combine the maple syrup, Momofuku crunch and miso in a measuring and whisk until combined. (You can add a little water in order to thin it out if needed. You should be able to pour this.)
Meanwhile, season the yogurt with salt and pepper and put in a bowl. Put to the side until ready to serve.
Take your hot potato rounds out of the oven and dip each one in the nut mixture making sure they adhere to the potato round. Place them with the nut side up on a platter and serve with the yogurt on the side. Sprinkle the sweet potatoes with flaky salt and enjoy.
If you like sweet potatoes, don’t miss some of my other favorite ways of preparing them. Gremolata Stacked Sweet Potatoes, Sweet Potato Souffle with Crunchy Streusel Topping, Roasted with Cinnamon Honey Butter and Whipped Roasted Garlic Sweet Potatoes are some of my favorites.
Be sure to check out other side dish recipes here.
Nut and Seed Crusted Sweet Potato Rounds
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Large or 2 small Sweet potatoes
- 1/2 Cup sugar free maple syrup (or real maple syrup)
- 1/2 Tsp. Momofuku Chili Crunch
- 2 Tbsp. White miso
- 1/2 Cup Fat free Greek yogurt (or full fat)
- Kosher salt and freshly ground black pepper
- 2 Tbsps. Pistachios, chopped
- 1 Tbsp. Chia seeds
- 1 Tbsp. Hemp seeds
- 1 Tbsp. Pumkin seeds (pepitas)
- 1 Tbsp. Sunflower seeds
- Flakey Sea Salt (Maldon is my fav)
Instructions
- Preheat the oven to 400 degrees.
- Scrub the potato and pierce the potato (s) with a knife in several places. Roast for about 45 minutes. (It will still be semi firm.) Allow the potato to cool before handling. Peel and cut the potato into 2-inch-thick rounds.
- Put the oven temperature to 420 degrees.
- Place the sliced potato into a casserole dish coated with cooking spray.
- Combine the maple syrup, Momofuku crunch and miso in a measuring and whisk until combined. (You can add a little water in order to thin it out if needed. You should be able to pour this.)
- Pour the liquid mixture over the top of the potatoes and roast for about 15-20 minutes until the edges are brown and the potatoes are soft when pierced with a knife.
- Meanwhile, season the yogurt with salt and pepper and put in a bowl. Put to the side until ready to serve.
- In a bowl, mix together the pistachios, chia seeds, hemp seeds, sesame seeds and sunflower seeds. Place the mix on a large place.
- Take your hot potato rounds out of the oven and dip each one in the nut mixture making sure they adhere to the potato round. Place them with the nut side up on a platter and serve with the yogurt on the side. Sprinkle the sweet potatoes with flakey salt and enjoy.
