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Eden Grinshpan's Whole-Roasted Sweet Potato with Sunflower Gremolata and Lemony Sour Cream

After I had the best whole-roasted sweet potato of my life in Tel Aviv (thank you, Port Said!), I knew I had to write a recipe for this loaded-up bad boy. The secret is to roast the sweet potato at very high heat, so it releases all its delicious sugars that caramelize on the skin. Then to brighten things up, I add sour cream (because what goes better with a roasted potato?) and a sunflower seed and basil gremolata, which adds some much-needed crunch and takes things over the edge into max tastiness.