"Ottolenghi-fied" Sweet Potatoes

November 17, 2017

Test Kitchen-Approved

Author Notes: If you’re wondering how to wake up tired vegetables, ask Yotam Ottolenghi. He’ll show you how to marry sweet and spicy, tangy and nutty, crispy and creamy. He’ll make your vegetables feel special. As they should! These sweet potatoes are pomegranate-glazed, tahini-drizzled, chickpea-scattered. Add in a crunchy, green salad alongside and you've got dinner. (Note: This recipe does not come from Ottolenghi himself or his books; they are just inspired by his style.)Emma Laperruque

Serves: 3 to 4

Ingredients

  • 2 pounds sweet potatoes
  • 3 1/2 tablespoons olive oil, divided
  • 1 1/4 teaspoons kosher salt (I use Morton's), plus more to taste
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1 to 2 tablespoons cold water
  • 1 cup cooked chickpeas (roughly half a can)
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon ground cumin
  • 1 pinch ground cayenne
  • 2 tablespoons pomegranate molasses
In This Recipe

Directions

  1. Preheat the oven to 425 degrees F. Peel the sweet potatoes and chop into large (roughly 1 1/2-inch) chunks. Add to a naked, rimmed sheet tray and toss with 2 tablespoons olive oil and the 1 1/4 teaspoon salt. Roast—stirring the potatoes halfway through—until they're just tender and beginning to brown, about 24 minutes.
  2. Meanwhile, combine the tahini, lemon juice, and cold water in a bowl. Stir with a fork until smooth and runny, like yogurt. Season to taste with salt. (This can be made days in advance and refrigerated.)
  3. If you're using canned chickpeas, make sure they're very dry (I like to blot them between paper towels). Heat the remaining 1 1/2 tablespoons olive oil in a skillet over medium-high heat until shimmery. Add the chickpeas, sesame seeds, cumin, and cayenne. Fry until golden and crispy, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle with salt.
  4. When the potatoes are done, let them hang out for about 10 minutes. Drizzle with pomegranate molasses and gently toss. Transfer to a platter. Squiggle with tahini sauce and scatter with crispy chickpeas. Serve warm.

More Great Recipes:
Chickpea|Cumin|Molasses|Pomegranate|Potato|Sesame|Sweet Potato/Yam|Fry|Christmas|Thanksgiving|Vegetarian|Side

Reviews (8) Questions (0)

8 Reviews

Melissa K. January 15, 2018
Very yummy and looks beautiful on the plate!Sadly no one in my family likes sweet potatoes or chickpeas...except me! : )
 
Lazyretirementgirl January 21, 2018
My problem, too. Guess i’ll just have to eat them All. By. Myself. 😄
 
Terry M. January 12, 2018
I think you just saved my weekend. It's too cold to trek to the store and haul groceries home on the bus. Thank the goddess for long-keeping sweet potatoes and a well-stocked pantry. I have everything to make this in my kitchen right now. I don't have to leave my apartment until Monday morning!
 
Author Comment
Emma L. January 13, 2018
Yay!
 
Patricia D. January 2, 2018
This dish is delicious, I added some crumbly goat cheese which complemented it perfectly and makes a great lunch, warm or room temp
 
Author Comment
Emma L. January 13, 2018
Love that idea! I bet feta would be great, too.
 
KareK November 23, 2017
Made this as a side for a lamb dish. Delicious! Definitely a keeper!
 
Author Comment
Emma L. November 25, 2017
So glad to hear it!