Best 2 Charred Sweet Potatoes With Toum Recipes
Charred sweet potatoes with toum is a delightful dish that combines the irresistible flavors of roasted sweet potatoes with the creamy richness of toum, a traditional Middle Eastern garlic sauce. This tantalizing combination offers a perfect balance of sweet and savory, creating an unforgettable culinary experience. The caramelized exterior of the charred sweet potatoes provides a crispy texture, while the tender and fluffy interior melts in your mouth. The toum adds a vibrant and nutty flavor, complementing the sweetness of the potatoes. This dish is not only delicious but also incredibly versatile. You can serve it as a main course, a side dish, or even as a dip for appetizers. Whether you're a seasoned home cook or just starting in the kitchen, this recipe is sure to impress with its simplicity and delightful taste.
Check out the recipes below so you can choose the best recipe for yourself!
CHARRED SWEET POTATOES WITH TOUM
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.
Provided by Andy Baraghani
Categories Bon Appétit Side Dinner Lunch Sweet Potato/Yam Garlic Roast Honey Vegetarian Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Chill oil in freezer 30 minutes (this helps the sauce emulsify). Pulse garlic in a blender with lemon juice, 1/4 cup cold oil, and 1 Tbsp. ice water until smooth. With motor running, very gradually and steadily stream in 1/2 cup oil (you don't want to risk having the emulsion split). Scrape down sides and continue to blend, slowly adding remaining 1/4 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.
- Place a rack in bottom third of oven and preheat to 400°F. 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.
- 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.
- 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.
CHARRED SWEET POTATOES WITH HOT HONEY BUTTER AND LIME
Make sure your butter is very soft so that the hot sauce can be easily incorporated.
Provided by Andy Baraghani
Categories Bon Appétit Fall Thanksgiving Vegetarian Sweet Potato/Yam Side Butter Honey Lime Wheat/Gluten-Free Soy Free Tree Nut Free
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place a rack in middle of oven; preheat to 425°F. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25-30 minutes. Let sweet potatoes cool.
- Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.
- Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt.
- Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.
- Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
Tips:
- Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes that are about the same size so they cook evenly.
- Wash and dry the sweet potatoes thoroughly: This will help them crisp up in the oven.
- Toss the sweet potatoes in oil and salt: This will help them caramelize and brown in the oven.
- Roast the sweet potatoes at a high temperature: This will help them char and develop a smoky flavor.
- Make the toum ahead of time: This will give the flavors time to meld.
- Serve the charred sweet potatoes with the toum immediately: This will ensure that the sweet potatoes are hot and crispy.
Conclusion:
Charred sweet potatoes with toum is a delicious and easy-to-make side dish that is perfect for any occasion. The sweet potatoes are roasted until they are tender and slightly charred, and the toum adds a creamy and garlicky flavor. This dish is sure to be a hit with everyone at the table.
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