Get ready for the most addictive sweet potatoes to come out of your oven. They're inspired by a thrice-baked sweet potato with nduja butter, lime, and alliums I recently had at Rolf and Daughters in Nashville where the sweet potato was baked, grilled, then baked again. I went a simpler but no less delicious route by tossing small cubes of sweet potatoes in nduja brown butter and roasting until tender. The lime juice makes all of the flavors sparkle. Check and stir the potatoes several times while they're roasting to make sure the nduja crisps but doesn't burn.
Test Kitchen Notes
To read more on how to use nduja, see the full article. —The Editors
large sweet potatoes (about 1 3/4 to 2 pounds), peeled and cut into 3/4-inch cubes
Kosher salt and freshly ground black pepper, to taste
In a small saucepan over medium heat, melt the butter and cook until it turns brown and smells nutty, about 4 to 6 minutes. Stir frequently, scraping up any bits from the bottom so they don't burn. Remove from heat, and immediately add nduja, stirring well so it melts into the butter.
Place sweet potatoes in a roasting pan (they should fit in a single layer without a lot of extra room; otherwise any stray bits of nduja may burn). Pour the nduja-brown butter over the sweet potatoes and season with kosher salt and black pepper (to taste). Toss well, and distribute the sweet potatoes evenly.
Roast for 25 to 40 minutes, or until the sweet potatoes are tender, tossing several times to ensure even cooking, and the nduja is browned and crispy. (If the nduja starts to burn, lower the heat.)
Remove from oven, and toss with lime juice and chives. Adjust seasoning and acidity, to taste. Serve warm.