Sweet Potatoes with Fish Sauce Butter

This recipe is inspired by Erik Kim from the New York Times. Now we keep a bit of fish sauce butter on hand at all times to spoon over everything from roast chicken to roasted roots or even wedges of grilled cabbage.

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2-3 lbs sweet potatoes, cut into wedges
1/2 tsp chili flakes (optional)
1 tbsp maple syrup
1 tbsp fish sauce
2 lemons, zest and juice
4 tbsp butter
10 sprigs parsley, roughly chopped


  1. Heat oven to 400F
  2. Toss the sweet potatoes in a glug of olive oil, the chili flakes (if using), and a pinch of salt
  3. Spread on a baking sheet and roast until tender and caramelized
  4. In a sautee pan, combine the maple syrup, fish sauce, and lemon juice and bring to a boil over medium heat
  5. When the liquid has reduced by half, 2 or so minutes, add the butter and swirl to combine
  6. Remove the sweet potatoes from the oven, spoon the fish sauce butter all over, and top with the chopped parsley to serve