Grilled Sweet Potatoes w/ Bagna Cauda
Bagna Cauda translates to "hot bath" from Italian.
It is a delectable Piemontese anchovy butter sauce used for dipping blanched vegetables. I love it.
Who would have thought to pair it with sweet potatoes!!!!
The recipe is from the restaurant Tail Up Goat in DC by way of Bon Appetit magazine.
4 sweet potatoes, baked or microwaved, sliced into quarters
1/4 cup of olive oil
4 tbsp butter
2 cloves garlic, chopped
2 tbsp capers
zest of a lemon
hot pepper flakes
Slice your cooked sweet potatoes into quarters (with skin). I did mine in the microwave.
In a large grill pan, heat some oil and grill the potato quarters for about 2 minutes on each side, making nice char marks.
While the potatoes are cooking, make the bagna cauda (hot bath).
In a small saucepan, heat the oil, butter, anchovies, garlic and capers until bubbling and the butter is melted, and the anchovies are dissolved.
Plate the grilled sweet potatoes on a platter and pour the bagna cauda over them.
Garnish with hot pepper flakes, lemon zest and fresh parsley.