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Author Notes: Get ready for the most addictive sweet potatoes. They're inspired by a thrice-baked sweet potato with 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.
- 3 tablespoons butter
- 2 tablespoons nduja
- 3 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
- 2 tablespoons fresh lime juice
- Handful of finely chopped chives
- Heat oven to 400F.
- 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.