large sweet potato, peeled and grated with a box grater
salt, plus more for sprinkling
a few turns of fresh ground pepper
a pinch of chili powder
1 1/2 tablespoons
maple syrup, divided
In a large bowl, using a fork, toss the grated sweet potato with the salt, pepper, and chili powder, making sure the spices are incorporated evenly. Add 1/2 tablespoon maple syrup and toss.
In a large pan or thick-bottomed skillet over medium high heat, melt 3 tablespoons butter until bubbly but not brown. Add the potatoes in an even layer and then leave them alone to cook, about 5 minutes, until the bottoms start to get crisp and golden brown.
Break up the potatoes, turning in the process, with a heat-proof spatula, cooking for about 10 more minutes, or until crispy and brown all over. If the pan gets dry and the potatoes start sticking, melt the last tablespoon of butter in the microwave and then add it to the pan.
Right before the potatoes are done, drizzle remaining tablespoon of maple syrup over the crispy magic in the pan. Toss quickly over the heat, sprinkle with a little salt, and serve.