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Roasted Sweet Potatoes With Yogurt And Sesame Seeds

5.0(316)

You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn’s sweet potatoes. This is my favorite of all the dishes my brother has ever served at the very seasonal Franny’s, the restaurant in Brooklyn where he is the chef. It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.

by Tamar Adler

Open original recipe

AmericanDinner, Lunch, Vegetables, Main Course, Side Dish

Servings

4 servings

Total time

1h 15m

Calories / serving

278 kcal

Ingredients (12)

serves

2 Japanese sweet potatoes (or regular ones if you can’t find the Japanese kind)
1/4 cup olive oil, plus more for drizzlingolive-oil
Kosher saltsalt
1 cup full-fat Greek yogurtyogurt
3 tablespoons lemon juicelemon-juice
2 tablespoons toasted sesame seedssesame-seed
1/4 cup red onion, medium dicered-onion
1/4 teaspoon finely minced garlicgarlic
1 1/2 tablespoons Thai fish sauce
1 tablespoon pickled chiles, finely chopped, or 1 teaspoon dried chile flakes
1/4 cup coarsely chopped parsleyparsley
Maldon sea saltsalt

Instructions (4 steps)

01Preheat oven to 450. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in 1/2-inch rounds. Set aside.
02Mix together yogurt, 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.

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Rich recipe — supports nutrition-aware planning.