OG Crunch
Brown Butter & Maple Roasted
Sweet Potatoes
READY IN 30-35 MINUTES
DON’T BLAME US WHEN YOU’RE HOOKED
COOK TIME
30-35 min
PREP TIME
10 min
DIFFICULTY
Easy
SERVES
6-8
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INGREDIENTS
3 lbs sweet potatoes peeled/cut into 1-inch cubes
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5 tbsp unsalted butter
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¼ cup pure maple syrup
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2 tbsp olive oil
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½ tsp kosher salt (add more to taste if needed)
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¼ tsp cracked black pepper
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½ tsp ground cinnamon
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1 tsp fresh orange zest
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3-4 tbsp OG Crunch Pumpkin
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¼ cup toasted pecans, roughly chopped (optional)
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Fresh thyme leaves for garnish
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INSTRUCTIONS
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Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Season the sweet potatoes. Toss the cubes with olive oil, salt, pepper, and cinnamon. Spread in a single layer, leaving space between pieces.
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Roast for 20 minutes. Flip the potatoes and continue roasting for another 10–15 minutes until tender with caramelized edges.
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Make the brown butter maple glaze. While the potatoes roast, melt butter in a small saucepan over medium heat. Cook until golden brown and nutty, about 3–5 minutes. Remove from heat and whisk in maple syrup and orange zest.
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Glaze the potatoes. Transfer the roasted sweet potatoes to a serving bowl. Gently toss with the warm brown butter maple glaze.
Finish with OG Crunch. Spoon Pumpkin Spice OG Crunch over the potatoes, allowing the crispy bits to settle between the cubes. Garnish with toasted pecans and fresh thyme.
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