You know how I said put sweet potatoes on your shopping list this week because I had a recipe for you? Here it is! This could be a tasty vegetarian dish or an exciting side dish. Interesting enough to bring to a neighbours New Years Eve party, but easy enough to make for dinner tonight.
Ok, I will confess that I didn’t toast the pecans in the oven because I already had something else on the other rack and anyway I wanted to use my new cast iron pan my mom gave me. I was initially nervous about using it–I thought everything would stick horrendously, but then I learned how to season cast iron properly and now I love it, looking for any excuse to use it.
And I will make another confession. The recipe calls for lots of parsley. I have lots of parsley growing in my vegetable garden (and lots of weeds). Earlier today I remembered to pull some spring onions for the recipe (yes, I found exactly the right number of spring onions in amongst the nettles!) but forgot about the parsley until it was dark. I don’t like going out in the garden in the dark at the moment. I know. Whatever. Anyway, I made this recipe with loads of fresh coriander instead (not from my garden) because I had a massive bunch of it in my fridge. And it tastes fab so if you don’t have parsley and you do have coriander it still works.
Oh, and don’t forget that this post is a follow on from Not What You Might Expect and if you write a post about ONE International and the amazing work they do (even if it’s just a tiny little 300 word post, it still counts) by midnight 13 October, 2012 you could win a scarf or a bead bracelet made by Ethiopian women! Just remember to leave a comment on my blog with a link telling me you’ve done so.
Roasted Sweet Potato with Pecan & Maple
or, Sweet Potatoes Glammed Up
(adapted from the Ottolenghi cookbook)
Serves about 4
- 2 sweet potatoes (about 850g in total)
- 3 tbsp olive oil
- 35g pecans
- 4 spring onions, roughly chopped
- 4 tbsp roughly chopped parsley
- 2 tbsp roughly chopped coriander
- ¼ tsp flaked chilli
- 35g sultanas
- Salt and pepper
- 60ml olive oil
- 2 tbsp maple syrup
- 1 tbsp sherry vinegar
- 1 tbsp lemon juice
- 2 tbsp orange juice
- 2 tsp grated fresh ginger
- ½ tsp ground cinnamon
Preheat the oven to 190ºC/Gas Mark 5.
The original recipe says not to peel the sweet potatoes, but I did and I liked them peeled. Cut into 1 inch cubes, toss in some olive oil until all the pieces are lightly covered. Roast (or, bake? What’s the difference between roasting and baking, or can you only bake a cake?) in the oven until the potatoes are just tender, about 30 minutes. About half way through stir them around a bit.
Here’s where you can roast/toast the pecans in a baking tray in the same oven for about 5 minutes or you can toast thin a pan on the top. Either way, watch them closely! If they burn even slightly you cannot use them. Don’t even try. Blegh.
Make the dressing by mixing all the dressing ingredients together in a small bowl. Add salt and pepper to taste.
When the sweet potatoes are ready, pour them into a large bowl (yes, while still hot) and add the rest of the ingredient and mix, then pour in the dressing and mix. Ta da!
Different, and fabulous. And really, really glam.