This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

Source: Bon Appetit

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Name: Charred Sweet Potatoes with Toum
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 cup Grapeseed or vegetable oil; 1/3 cup Garlic cloves (6-8); 2 tbsp Fresh lemon juice; Kosher Salt; 8 small Sweet potatoes scrubbed; 4 tbsp Unsalted butter divided; 2 tbsp Honey; 2 tsp Nigella seeds (optional); Flaky sea salt

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INGREDIENTS

1 cup Grapeseed or vegetable oil
1/3 cup Garlic cloves ; (6-8)
2 tbsp Fresh lemon juice
Kosher Salt
8 small Sweet potatoes ; scrubbed
4 tbsp Unsalted butter ; divided
2 tbsp Honey
2 tsp Nigella seeds (optional)
Flaky sea salt

Servings

INSTRUCTIONS

Step 1

Chill oil in freezer 30 minutes (this helps the sauce emulsify). Pulse garlic in a blender with lemon juice, ¼ cup cold oil, and 1 Tbsp. ice water until smooth. With motor running, very gradually and steadily stream in ½ cup oil (you don’t want to risk having the emulsion split). Scrape down sides and continue to blend, slowly adding remaining ¼ cup oil, until a slightly thick sauce forms (it should cling to a spoon). Add 1 more Tbsp. ice water, season with kosher salt, and pulse again to combine. This whole process will occupy 8–10 minutes. Take your time! Transfer toum to a medium bowl.

Step 2

Place a rack in bottom third of oven and preheat to 400°. Place sweet potatoes in a large heavy skillet, preferably cast iron. The pan should be large enough so that sweet potatoes cover only half of the pan. Pour in just enough water to barely coat bottom of pan. Cover tightly with foil and bake sweet potatoes until tender, 30–35 minutes. Transfer to a cutting board and let cool; reserve skillet. Slice sweet potatoes in half lengthwise.

Step 3

Return reserved skillet to rack and heat 20 minutes. Remove skillet from oven and swirl 2 Tbsp. butter around in pan to coat. Add sweet potatoes, cut side down, and roast until edges are browned underneath and crisp, 18–25 minutes.

Step 4

Spoon some toum on a plate or in shallow bowl and arrange sweet potatoes on top (save extra toum for another use). Stir remaining 2 Tbsp. butter and honey in skillet and place over medium heat to warm. Drizzle honey butter over sweet potatoes. Sprinkle with nigella seeds, if using, and sea salt.

NOTES

Nigella seeds can be found at Middle Eastern and Indian markets and online.

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Charred Sweet Potatoes with Toum

1 cup Grapeseed or vegetable oil
1/3 cup Garlic cloves (6-8)
2 tbsp Fresh lemon juice
 Kosher Salt
8 small Sweet potatoes scrubbed
4 tbsp Unsalted butter divided
2 tbsp Honey
2 tsp Nigella seeds (optional)
 Flaky sea salt

Step 1
Chill oil in freezer 30 minutes (this helps the sauce emulsify). Pulse garlic in a blender with lemon juice, ¼ cup cold oil, and 1 Tbsp. ice water until smooth. With motor running, very gradually and steadily stream in ½ cup oil (you don’t want to risk having the emulsion split). Scrape down sides and continue to blend, slowly adding remaining ¼ cup oil, until a slightly thick sauce forms (it should cling to a spoon). Add 1 more Tbsp. ice water, season with kosher salt, and pulse again to combine. This whole process will occupy 8–10 minutes. Take your time! Transfer toum to a medium bowl.

Step 2
Place a rack in bottom third of oven and preheat to 400°. Place sweet potatoes in a large heavy skillet, preferably cast iron. The pan should be large enough so that sweet potatoes cover only half of the pan. Pour in just enough water to barely coat bottom of pan. Cover tightly with foil and bake sweet potatoes until tender, 30–35 minutes. Transfer to a cutting board and let cool; reserve skillet. Slice sweet potatoes in half lengthwise.

Step 3
Return reserved skillet to rack and heat 20 minutes. Remove skillet from oven and swirl 2 Tbsp. butter around in pan to coat. Add sweet potatoes, cut side down, and roast until edges are browned underneath and crisp, 18–25 minutes.

Step 4
Spoon some toum on a plate or in shallow bowl and arrange sweet potatoes on top (save extra toum for another use). Stir remaining 2 Tbsp. butter and honey in skillet and place over medium heat to warm. Drizzle honey butter over sweet potatoes. Sprinkle with nigella seeds, if using, and sea salt.

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Nutrition

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Serving Size: 1 Serving (302g)
Recipe Makes: 4 Servings

Calories: 361
Calories from Fat: 105 (29%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.5g
Cholesterol 30.5mg		9 %
Sodium 184.6mg		6 %
Potassium 941.5mg		25 %
Total Carbohydrate 61.4g		18 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 53.3g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 361

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