Name: Loaded Cowboy Butter Sweet Potato Bites
Prep time: 15 minutes
Cook time: 35 minutes
Yield: 6-8 servings
Ingredients: 2-2.5 lbs. sweet potatoes, scrubbed and sliced into ½-inch rounds; 2 Tbsp. olive oil; 4 Tbsp. unsalted butter; 1 Tbsp. pure maple syrup; 1 tsp. reserved bacon drippings (optional); Squeeze of fresh lemon; 1 cup sharp cheddar cheese, shredded; 4 strips bacon, cooked crisp then crumbled; 2 scallions, thinly sliced; ¼ cup sour cream, thinned with a splash of milk for drizzling; Choice of crushed chiles, to finish:

Home | Recipes | Loaded Cowboy Butter Sweet Potato Bites

Loaded Cowboy Butter Sweet Potato Bites

Recipe by Savory Spice Test Kitchen

Roasting

Crispy & Fried Foods

A sweet-smoky, swicy game-day bite. Thick, crisp, roasted sweet potatoes loaded with melty cheddar, crispy bacon, scallions, sour cream, and a drizzle of Maple Cowboy Butter mixture.

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Serves 6-8 servings

Prep Time 15 minutes

Cooking Time 35 minutes

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Ingredients

2-2.5 lbs. sweet potatoes, scrubbed and sliced into ½-inch rounds 2 Tbsp. olive oil

½ tsp. Kosher Salt

Fine Black Malabar Pepper, to taste

4 Tbsp. unsalted butter

1-2 Tbsp. Maple Cowboy Butter

1 Tbsp. pure maple syrup 1 tsp. reserved bacon drippings (optional) Squeeze of fresh lemon 1 cup sharp cheddar cheese, shredded 4 strips bacon, cooked crisp then crumbled 2 scallions, thinly sliced ¼ cup sour cream, thinned with a splash of milk for drizzling Choice of crushed chiles, to finish:

Crushed Aleppo Chiles

Crushed Urfa Chiles

Directions

Step 1 Preheat the oven to 425 and line 1-2 sheet pans with parchment paper.

Step 2 Toss sweet potato rounds with olive oil, Kosher salt and a sprinkle of Fine Black Malabar Pepper, to taste. Spread potatoes in a single layer and roast for 25 to 30 mins. Flip once at halfway mark and cook until tender with crisp, browned edges.

Step 3 While the potatoes roast, cook bacon until crisp then crumble. Reserve 1 tsp. of bacon drippings, if desired.

Step 4 Remove the potatoes and top each round with a pinch of shredded cheese and crumbled bacon. Return to the oven for 3-5 mins. until cheese melts.

Step 5 Prep the sauce while the potatoes roast. In a small saucepan, melt butter over low heat. Once melted, remove from heat and whisk in Maple Cowboy Butter, maple syrup, reserved bacon drippings, and a squeeze of lemon until smooth. Keep warm but don't bring to a boil. Adjust with Maple Cowboy Butter to taste.

Step 6 Arrange loaded rounds onto a serving platter. Drizzle generously with warm Maple Cowboy Butter mixture, add sour cream, scallions, and chile flakes. Pour remaining warm Maple Cowboy Butter mixture into a small bowl and serve for dipping.

Recipe Notes

Air-fryer method (great for game-day): Cook in batches. Toss the rounds with the oil, ½ tsp. kosher salt, and pepper, arrange in a single layer with space between, and air fry at 400 degrees for 12 to 16 min., flipping halfway, until tender with crisp, browned edges. Top each round with cheddar and bacon and air fry 1 to 2 min. more, just until the cheese melts. Hold finished rounds on a wire rack in a 250 degree oven while you crisp the rest, then plate and pour the warm maple cowboy butter as directed.

To make these vegetarian, skip the bacon and drippings and sprinkle Maple Cowboy Butter seasoning on top as an extra finish.