4 lbs. sweet potatoes, peeled and sliced into 1/4 inch slices
2 tsp salt
Freshly cracked black pepper
1 tsp Aleppo Chile Flakes
1/4 cup Blood Orange Avocado Oil
2 Tbl butter
1 tsp Vanilla Bean Sea Salt
Chopped fresh parsley for serving

This dish scores very high on two scales: ease and deliciousness. Blood Orange Avocado Oil pairs perfectly with the rich sweet potatoes. We bring in a bit of sweet heat with Aleppo Chile Flakes, and the Vanilla Salt is a nice surprise at the end.

Photo courtesy of friend of the store Lori Zachary.


1.Preheat oven to 375°F. Place the sweet potato slices in a large bowl. Season with salt and black pepper and toss to coat. Add in the Aleppo Chile Flakes and Blood Orange Avocado Oil. Toss to coat.
2.Heat a cast iron skillet over medium high heat. Add the butter and allow it to foam and sizzle. Once it browns lightly, remove from the heat.
3.Carefully shingle in the seasoned sweet potato slices. Drizzle on a little additional Blood Orange Avocado Oil and season the dish with Vanilla Bean Salt.
4.Place a lid on the pan or cover with foil. Roast for 15 mins. Remove the lid. Roast for an additional 15-20 mins or until the potatoes can easily be pierced with a knife and they are beginning to brown.
5.Remove from the oven and allow to cool for a few minutes. Taste a potato and season with a little additional Vanilla Bean Salt if needed.
6.Garnish with fresh parsley and a few Aleppo Chile Flakes.

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