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During the cooler months, I consume more sweet potatoes than I probably realize. I really can’t get enough. This dish is a solid side but if you’re me, you could easily eat it as a main.
About the recipe
This recipe is a bit more of the time-consuming side but it’s a fun way to serve sweet potatoes. I love the pistachios as a topping for salads, grain bowls, and soups (so I almost always make extra). This recipe makes a delightful side or I’ve been known to toss a few beans into the mix to make this a complete meal.
Sweet Potatoes
I found this technique via Bon Appetit and it takes a bit of effort. However, it’s beyond worth it. The texture of the sweet potatoes is soft and creamy while the cut side of the potatoes is just starting to crisp. This recipe would easily work with plain baked sweet potatoes too if you don’t feel like going through the whole process.
Sweet Potatoes
- 2 to 3 small sweet potatoes
- 2 tablespoons ghee or olive oil
Pistachios
- ½ cup raw pistachios
- 1 teaspoon sesame seeds
- 1 teaspoon neutral oil
- 1 teaspoon honey
- Pinch of salt
Dressing
- 3 tablespoons neutral oil
- 2 tablespoons lemon (orange, or grapefruit juice (see note))
- 2 teaspoons light miso
- 1 teaspoon honey
Salad
- 2 cups arugula
- ½ to 1 ounce goat cheese (crumbled)
Preheat oven to 400˚F. Place sweet potatoes in a pan twice as big as you feel you need. I prefer to use this braiser but you could also use a skillet with any oven safe lid (see note). Place enough water in the pot to cover the bottom (about 1/4" deep) cover with the lid, and place in the oven. Bake the sweet potatoes for about 30 minutes. The sweet potatoes should be just tender.
While the sweet potatoes are baking, combine the ingredients for the pistachios. Spread on a tray covered with parchment and pop in the oven. Bake for about 8 minutes or so until the sesame seeds are golden. Watch closely- I usually make nuts at 350˚F but the potatoes do well at 400˚F. Remove the pistachios from the oven and let cool.
Combine the ingredients for the dressing in a jar and shake well.
When the sweet potatoes are tender, remove from the pan, pour out any remaining water and return the pan to the oven. Let heat for 20 minutes. Once the sweet potatoes are cool enough to handle, slice in half lengthwise. When the pan is hot again, remove from the oven, add the ghee, and place the sweet potatoes in the pan cut-side down. Return the pan to the oven, without the lid, and roast the sweet potatoes for another 20 minutes.
Remove the sweet potatoes from the pan and place on a tray. Toss arugula with 1 to 2 tablespoons of the dressing and add to the sweet potatoes. Finish with the pistachio mixture and goat cheese. I like to serve the potatoes with the extra dressing as the potatoes will soak up most of it.
I found this technique for sweet potatoes on Bon Appetit. They recommend using foil as the lid but I try and avoid foil. This is why I love using the braiser. However, use what you have on hand and feel comfortable with.
For the citrus, use whatever combination you like. I prefer a mix of oranges and grapefruit. Prep Time: 20 minutes minutes
Cook Time :1 hour hour
This is absolutely fab! The pictures of this dish are stunning!
And this is such a filling and affordable recipe. It seems like a total lifesaver. Great combo of flavors.
I especially like that the texture of the sweet potatoes looks so soft. Dying to give this a try (probably tomorrow). Gonna follow your recipe precisely. Thank you for sharing this treasure.
A little confused on the water—put them in the pan with the potatoes? Will it evaporate? Do I need to pour it out before adding butter? Approximately how much water?
I've updated the recipe a bit. The amount of water will really depend on pan size but I usually put enough in to cover the bottom about 1/4" deep. The water steams the potatoes and helps them cook a bit more even. And yes, the water is poured out if any is left.