For the Roasted Sweet Potatoes:
- 4 sweet potatoes, scrubbed clean
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
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
For the Lemony Sour Cream:
- 1/ 2 cup sour cream
- 1/ 2 lemon, juiced
- 1/ 4 teaspoon kosher salt
- Flaky sea salt
- Fresh basil leaves
Roast the sweet potatoes: Preheat the oven to 450 degrees F.
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.
Make the Sunflower Gremolata: Toast the sunflower seeds in a dry pan over low heat until fragrant, about 5 minutes, then roughly chop them.
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.
Make the Lemony Sour Cream: In a small bowl, mix together the sour cream, lemon juice, and kosher salt.
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.