I like unexpected food combinations. I remember the day I discovered how good Fritos were when dipped in Chocolate pudding. I went through a phase where I dipped baby carrots in mustard. I love hot sauce on waffles. You get the idea.
In Thailand I came to really appreciate how a little dose of sweetness can bring out all the flavors in a dish. Sugar goes into just about everything they cook, and if it’s not already in there, you can definitely add some becuase sugar is one several condiments that is always available. The food tends to be really spicy, so I fell in love with the spicy-sweet combo.
These potatoes are a seriously addictive side dish (or snack! or lunch!), and they were inspired by Molly Jean’s recipe. However, I had to make a few major tweaks based on what I have in my kitchen. I just made a single serving, so if you’re cooking for multiple people, you’ll need to double or quadruple the recipe.
The sweet potatoes here have red skins and yellow flesh. I’m not sure if they’re available in the US, so use whatever sweet potatoes you like!
1 sweet potato
1 tsp brown sugar
2 tsp salted butter
1 tsp red pepper powder (it’s a Korean thing…use a little cayenne and some red pepper flakes if you can get them)
Preheat the oven to 450 F.
Cut the potato into small cubes and soak in cool water for about 20 minutes. (This removes some of the starch, making for nice roasted potatoes)
Line a baking sheet with foil.
Melt the butter and brown sugar together in a small bowl in the microwave, or in a small saucepan.
Drain the potatoes and toss with the butter-sugar mixture until evenly coated.
Spread on the foil and sprinkle with the red pepepr powder.
Bake for about 20 minutes, or until the potatoes are soft.