Holiday

Fresno Chili and Brown Butter Sweet Potatoes

Print recipe

Difficulty:

Easy

Prep Time:

20 minutes

Cook Time:

45 to 50 minutes

Total Time:

1 hour 10 minutes

These Fresno Chili & Brown Butter Sweet Potatoes are a simple yet elegant side dish bursting with cozy, savory-sweet flavor. Thinly sliced sweet potatoes are layered and brushed with nutty brown butter infused with minced shallot and spicy Mezzetta® Fresno Chili Peppers, creating a beautifully caramelized, subtly spicy bake.

Tender on the inside with golden, crisped edges, the dish is finished with freshly grated Parmesan and fragrant thyme for the perfect balance of richness, heat, and fresh herbal brightness. Ideal for holiday tables or weekday dinners, this elevated twist on classic sweet potatoes is sure to impress.

Ingredients

Makes 6-8 servings 1x 2x 4x

3 large sweet potatoes (about 2 lbs) peeled and thinly sliced (1/8 inch thick)
6 tablespoons unsalted butter
1 small shallot minced
1/4 cup Fresno Chili Peppers roughly chopped
Salt and pepper to taste
Freshly grated Parmesan cheese
Picked fresh thyme for garnish

Instructions

Preheat your oven to 400°F and lightly grease a medium baking dish (about 9-inch round or 8x8).
In a small saucepan, melt butter over medium heat. Swirl occasionally until it turns golden brown and smells nutty, about 5 minutes. Stir in minced shallot and chopped Mezzettaâ Fresno Chili Peppers. Remove from the heat and allow to cool slightly.
Arrange the sweet potato slices in the dish, overlapping slightly in a shingled pattern. Brush generously with the Fresno brown butter and season with salt and pepper. Pour the remaining butter mixture over top of the potatoes.
Cover with foil and transfer to the oven to bake for 30 minutes. Remove foil and bake another 15-20 minutes or until edges are caramelized and golden.
Sprinkle with Parmesan and top with fresh thyme before serving.
Enjoy!