Recipes
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.
Image Credits
Photo by Aubrie Pick
ingredients
- Roasted Sweet Potatoes
- 4 sweet potatoes, scrubbed clean
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- Sunflower Gremolata
- ¼ cup sunflower seeds
- ¼ cup finely sliced fresh basil leaves
- ¼ cup extra-virgin olive oil
- Grated zest of 1 lemon
- ½ teaspoon kosher salt, plus more to taste
- 1 garlic clove, grated
- Lemony Sour Cream
- ½ cup sour cream
- Juice of 1 lemon
- ¼ teaspoon kosher salt
- Serving
- Flaky sea salt
- Fresh basil leaves, the smallest leaves you can pick
method
-
Roast the sweet potatoes:
Preheat the oven to 450°F. - Place the sweet potatoes in a baking dish. Rub each potato with 1 tablespoon of the olive oil and ½ teaspoon of the salt. Roast until the skin is crispy and beginning to caramelize, about 1 hour 15 minutes. You want the sugars to start seeping out and caramelizing.
-
Make the sunflower gremolata:
Toast the sunflower seeds in a dry pan over low heat until fragrant, about 5 minutes, then roughly chop them. - In a medium bowl, toss together the sunflower seeds, basil, olive oil, lemon zest, salt, and garlic. Adjust the seasoning with more salt, if desired.
-
Make the lemony sour cream:
In a small bowl, mix together the sour cream, lemon juice, and salt. -
To serve:
Split each sweet potato down the middle and fill each half with 2 tablespoons sour cream and 2 tablespoons of the gremolata. Finish with a sprinkle of the sea salt and garnish with the basil leaves. - NOTE Go with the smallest sweet potatoes you can find—they’re sweeter and easier to cook evenly.
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| Description | Recipe excerpted from Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day. Copyright © 2020 by Eden Grinshpan. Photographs copyright © 2020 by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. |
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