I made this sweet potato side dish for a class I taught in Guatemala to a dozen youth group kids. They were skeptical (to say the least) about the chile powder, at first, but embraced it wholeheartedly after I dubbed them “food adventurers.”
You may know–and love–radishes in their raw state. But they’re lovely in this delicious side dish, too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.