Crunchy French Onion Chicken

Maple sugar lends complex sweetness to chef Sean Sherman's mouthwatering chile crisp, which he drizzles over roasted sweet potatoes.

ingredient

Owamni Maple-Chile Crisp

30 medium-size chiles de árbol (about 1/2 ounce), stemmed
4 medium chipotle or morita chiles (about 1/2 ounce), stemmed and cut into 2 pieces each
3 medium guajillo chiles (about 1/2 ounce), stemmed and cut into 3 pieces each
1 small ancho chile (about 1/2 ounce), stemmed and cut into 3 pieces
4 medium scallions (about 2 ounces)
2 ½ tablespoons maple sugar
4 medium garlic cloves, minced (about 1 tablespoon)
2 teaspoons kosher salt, plus more to taste
2 cups sunflower oil

Sweet Potatoes

4 medium-size (8-ounce) sweet potatoes, scrubbed
Kosher salt

Directions

Spread half of the chile pieces in a single layer with minimal overlap on a microwavable plate. Microwave on high 45 seconds. (Many of the chiles will puff up; steam usually appears.) Repeat process with remaining half of chiles. Let cool about 5 minutes.
Wearing a pair of disposable gloves, gently press open brittle chiles, shaking out and discarding seeds. Cut seeded chiles into pieces no larger than 3/4 inch using scissors.
Working in 4 batches, place one-fourth of the chile pieces in a spice grinder or coffee grinder. Process until chopped, about 4 pulses. (Aim for most pieces to be no larger than 1/4 inch.) Transfer chiles to a 9- x 13-inch baking pan.
Finely chop white and light green scallion parts to measure about 1 tablespoon. Thinly slice dark green scallion parts to measure about 1/4 cup; reserve for sweet potatoes. Add chopped white and light green scallion parts, maple sugar, garlic, and salt to chiles in baking pan; stir until well combined. Season with additional salt to taste for a balanced spicy, sweet, savory finish. (Keep baking pan on the stove or a heatproof surface.)
Pour sunflower oil into a small, heavy saucepan with a lip for easy pouring. Heat oil over medium to 400°F. Remove from heat, and carefully pour hot oil over chile mixture in baking pan; gently shake baking pan to evenly coat chiles. Let cool completely, about 1 hour.
Preheat oven to 350°F. Place sweet potatoes on a parchment paper–lined baking sheet. Roast in preheated oven until just tender in center, 45 minutes to 1 hour. (Test doneness by inserting a skewer or knife in thickest part of sweet potato; you should have slight resistance at the center.) Let cool slightly, about 15 minutes.
Heat a cast-iron grill pan over medium-high. Cut each sweet potato in half lengthwise. Sear sweet potatoes, cut side down, until grill marks appear, 3 to 5 minutes, rotating halfway through cooking time using a metal spatula and tongs to create crosshatch grill marks. Transfer to 8 individual plates or a platter, and drizzle with Owamni maple-chile crisp (solids plus oil) as desired. Sprinkle evenly with reserved dark green scallion slices, and garnish lightly with salt.