The title of this recipe is a mouthful but I promise you, it’s outstanding. Sweet potatoes baked to perfection then pulled apart in craggily bits only to be re-cooked enhancing their sweetness and crispiness. Topped with frizzled shallots, garlic, ginger and chilies and finished with roasted salty peanuts, it’s absolutely addictive.

Serves 6

INGREDIENTS

3 sweet potatoes
½ cup canola oil
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
2” piece of ginger, julienned
1 large red chili, thinly sliced
½ cup roasted, salted peanuts, roughly chopped

INSTRUCTIONS

Preheat oven to 375F and place a fine mesh sieve over a heat-resistant bowl.

1. Drizzle each sweet potato with ½ tsp of canola oil and rub it in to coat the entire surface.
   Lay them on a baking sheet and cook on the middle rack for 45min-1hr, turning them
   over half-way, until they are fully cooked.
2. Add the remaining canola oil to a pot over medium-low heat. Slowly warm the oil until
   it reaches 350F. Add the shallot, garlic, ginger and chili to the oil and cook for 3-5min
   until the shallot and garlic is brown. Remove from the heat.
3. Pour the oil and aromatics through the sieve and set both aside.
4. Turn the oven temperature up to 425F
5. Use a fork to pull the cooked sweet potatoes apart into bite sized pieces. Drizzle with 2
   tbsp of the canola oil and return to the oven for 15-20min until the sweet potato begins
   to get brown and the skin begins to crisp up.
6. Scatter all the crispy shallots, garlic, ginger and chilis over the sweet potatoes and
   peanuts.

Store the leftover oil in a sealed container and use toss with cooked pasta or to roast veggies.

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