Ottolenghi Inspired Sweet Potatoes

Ottolenghi Inspired Sweet Potatoes
Happiness on a plate

I’m on team sweet potato. But, I haven’t always been a sweet potato enthusiast. In fact, growing up I was a serious potato fanatic, strictly of the yukon and russet variety. Potato chips, mashed potatoes, french fries – these were some of my favorite foods. In 8th grade, for my birthday my friends gave me a cookbook with entirely potato recipes. I used to preach my love of potatoes to others, telling people that “potatoes make you happy,” though my scientific backing on this point was shaky. Alas, tastebuds change. I still salivate over salty potato chips and buttery mashed potatoes, these are eternally beloved foods. And though I often order sweet potato fries, they can never match the crunchy fried goodness of classic french fries. But, all and all, I much prefer the nuance a sweet potato adds to a meal.

This Ottolenghi recipe originally calls for butternut squash, but Luke and I substituted squash for sweet potatoes because they are delicious, abundant, and cheaper.

Ingredients:

  • 2 sweet potatoes, cut into wedges
  • 4-5 shallots, cut into thin slices lengthwise
  • 3-4 TBS olive oil
  • 3 TBS tahini paste
  • 1 1/2 TBS lemon juice
  • 2 TBS water
  • 1 garlic clove, crushed
  • 1 TBS za’atar
  • salt & pepper

Directions:

  1. Preheat oven to 475ºF.
  2. Spread sweet potato wedges on a baking sheet. Drizzle with 2 TBS olive oil and season with salt and pepper. Thoroughly mix with your hands so the wedges are well coated with olive oil and then arrange on the baking sheet, skin side down. Roast in the oven for 30-40 minutes.
  3. Heat a skillet over medium heat and add 1-2 TBS olive oil. Once olive oil is warm, add the shallots. Sauté for 15-20 minutes, until caramelized, stirring often and lowering heat if necessary to avoid burning.
  4. Once sweet potatoes have finished cooking, combine with caramelized shallots. Let cool while making the sauce. Combine tahini, lemon juice, water, garlic, and 1/4 tsp salt in a small bowl. Whisk until the sauce is the consistency of honey, adding more water or lemon juice to thin (or more tahini to thicken) if necessary.
  5. To serve, spread the vegetables on a platter and drizzle over tahini sauce. Sprinkle with za’atar. You can also garnish with parsley and/or toasted pine nuts.

Details: Serves 4

One thought on “Ottolenghi Inspired Sweet Potatoes

  1. Barbara McFadden

    So happy to see this! And I’m making butternut squash chilie right now!

    And the meatballs. Yum!

    I will check back often.
    Happy spring!🌸
    Barbara McFadden

    Like

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