Whole-Roasted Sweet Potato with Sunflower Gremolata and Lemony Sour Cream
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Recipe Intro From edeneats
This recipe is from Eden's new cookbook, Eating Out Loud! Want more incredible Middle Eastern recipes like this one? Click here to order her cookbook!
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ingredients
For the Roasted Sweet Potatoes:
- 4 sweet potatoes, scrubbed clean
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
ingredients
For the Sunflower Gremolata:
- 1/4 cup sunflower seeds
- 1/4 cup fresh basil, leaves, chiffonade
- 1/4 cup extra-virgin olive oil
- 1 lemon, zested
- 1/2 teaspon kosher salt
- 1 clove garlic, grated
ingredients
For the Lemony Sour Cream:
- 1/2 cup sour cream
- 1/2 lemon, juiced
- 1/4 teaspoon kosher salt
ingredients
For Serving:
- Flaky sea salt
- Fresh basil leaves
Method
Step 1
Roast the sweet potatoes: Preheat the oven to 450 degrees F.
Step 2
Place the sweet potatoes in a baking dish. Rub each potato with 1 tablespoon of the olive oil and 1/2 teaspoon of the kosher salt. Roast until the skin is crispy and beginning to caramelize, 45 minutes to 1 hour. You want the sugars to start seeping out and caramelizing.
Step 3
Make the Sunflower Gremolata: Toast the sunflower seeds in a dry pan over low heat until fragrant, about 5 minutes, then roughly chop them.
Step 4
In a medium bowl, toss together the sunflower seeds, basil, olive oil, lemon zest, kosher salt, and garlic. Adjust the seasoning with more kosher salt, if desired.
Step 5
Make the Lemony Sour Cream: In a small bowl, mix together the sour cream, lemon juice, and kosher salt.
Step 6
To serve: Split each sweet potato down the middle and fill each half with 2 tablespoons of the Lemony Sour Cream and 2 tablespoons of the Gremolata. Finish with a sprinkle of the sea salt and garnish with the small basil leaves. *note: go with the smallest sweet potatoes you can find - they're sweeter and easier to cook evenly.