Roasted Sweet Potato Platter

Prep15 minutes
Cook1 hour
Total Time1 hour 15 minutes
Serves5
Course Appetizer, Side Dish, Snack
Variety Fav(s) Mini Sweet Potatoes
Cook Type Oven
Dish Type Comfort, Party Food
Season Fall, Winter

Ingredients

  • 20 oz. Tasteful Selections® Mini Sweet Potatoes
  • 1 can (15 oz) chili
  • 2 c. unsalted butter, room temperature, divided
  • 1 tbsp. chopped chives
  • 3 tbsp. chopped fresh parsley
  • ½ tsp. salt
  • 1 clove garlic, minced
  • ½ c. powdered sugar
  • 1 tsp. cinnamon
  • 1 c. sour cream
  • 4 green onions, finely chopped
  • 6 oz. bacon, cooked & roughly chopped
  • 1 c. shredded cheddar cheese

Instructions

  • Preheat oven to 425-degrees and line a baking sheet with aluminum foil. Prick sweet potatoes with fork. Bake until potatoes are tender, and fork inserted easily comes out, about 40-50 minutes. Split top of sweet potatoes open with knife. Set aside.
  • In a small saucepan over low heat, cook chili until fully heated through. Keep hot until ready to use.
  • In a small bowl, mix together 1 cup butter, chives, parsley, salt and garlic. In a separate bowl, combine remaining butter, sugar and cinnamon.
  • Place cooked chili, herb butter, cinnamon butter, sour cream, green onions, bacon and cheese in small bowls and arrange on large serving board. Arrange sweet potatoes on board and serve. Top sweet potatoes with desired toppings and enjoy.

Recipe Tips

Add your favorite toppings to the sweet potato board such as mini marshmallows,  ham, guacamole, black beans, sauteed spinach and more!