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Crispy Sweet Potatoes with Spicy Maple Butter Recipe

Crispy Sweet Potatoes with Spicy Maple Butter Recipe

This Thanksgiving we wanted to put a modern twist to a classic Vermont recipe. Just think of a seasonal dish so good, it’s been passed down for generations. And who better to create such a recipe than our friend, food editor, and cookbook author Andy Baraghani, who’s debut book, “The Cook You Want to Be,” comes out early next year.

Famously known for putting a fresh and contemporary spin on traditional recipes, Andy created Crispy Sweet Potatoes with Spicy Maple Butter. Think of this recipe as the perfect side to bring to your Thanksgiving table. What’s more, it’ll be sure to spark some inspiring conversations considering the spicy maple butter twist.

To create this delectable recipe, Andy and our Tata Team went to pick up organic ingredients from our friends at Woodstock Inn and Mac’s Woodstock Market in our home state of Vermont. 


Then, once Andy had gathered all the seasonal and fresh ingredients in Woodstock Inn’s very own kitchen at Kelly Way Farms, that’s when the magic really began. To create a side dish that would stand out on any Thanksgiving table, Andy married a decadent mix of savory, sweet, and complimentary spicy flavors. 


The result?  Crispy sweet potatoes generously glazed with a hot and spicy, melt-in-your mouth maple butter, infused with lemon zest and serrano chiles.

Want to recreate this sensational side dish for yourself? We’ve shared Andy’s recipe below so you can serve up this memorable dish at your own Thanksgiving table.







Place a rack in the middle of the oven and preheat to 425°F. Place halved sweet potatoes on a rimmed baking sheet, drizzle with olive oil, and season with kosher salt. Arrange cut side down and roast until tender and cut sides are browned - 25 to 30 minutes. 

  • Rimmed baking sheet
  • Mixing bowls
  • Round serving plate 
  • Chef’s knife
  • Wooden cutting board 
  • Small skillet 


  • 8 small sweet potatoes (about 3 lb. total), scrubbed, and halved lengthwise
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • 6 Tbsp. unsalted Vermont butter at room temperature
  • 2 Tbsp. Vermont maple syrup
  • 1 to 2 green chiles (such as serranos), finely grated 
  • 3 Tbsp. toasted white and black sesame seeds 
  • Flaky sea salt (optional)
  • Lemon zest
  • Lemon wedges (for serving)

While the sweet potatoes are roasting, smash together room-temperature butter and maple syrup in a small bowl with a fork and mix until smooth. Add the grated green chiles and lemon zests, blending well after each addition. Season hot maple butter with kosher salt.

Once the sweet potatoes have finished roasting, arrange the slices on a plate or platter and spread with the hot maple butter. Then sprinkle the buttered slices with sesame seeds and flaky salt and you're ready to serve.


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