Slow Roasted Sweet Potatoes w/ Yogurt & Granola
On a recent trip to Philadelphia, I was fortunate enough to try Chef Michael Solomonov's slow roasted sweet potatoes at his fantastic restaurant ZAHAV.
Then I saw them on Smitten Kitchen's site....and all over the internet!
The original recipe serves them with labneh, a middle eastern yogurt......but I have seen them with all types of creative toppings.
I loved one instagram post serving them with granola, yogurt and a drizzle of maple syrup for a breakfast potato.
I tried them all different ways.
With roasted broccoli and hot chili sauce.....and for breakfast with yogurt and coconut dukkah (recipe for the delicious pistachio coconut dukkah here on Food52).
Not sure why these sweet potatoes taste so good....I think it must be the 2 1/2 hours of sugar roasting......don't forget to line your baking sheet, or you will have a big pile of caramelized bubbly sugar puffs all over.
Here's how to make them: (dapted from Michael Solomonov's recipe in SAVEUR)
4 medium sweet potatoes, scrubbed clean
1 tbsp. olive oil
2 tsp. kosher salt (use only Diamond brand, the Morton's is much too salty and not traditional kosher salt)
1 tsp. freshly ground black pepper
1/2 tsp. dill seeds
1 clove garlic, peeled
1/2 cup labneh or plain Greek yogurt mixed with 1 tsp lemon juice
snipped chives for garnish (optional)
Heat the oven to 275° F.
In a large bowl, rub the sweet potatoes with the olive oil, 2 teaspoons salt, the pepper, and dill seeds until evenly coated.
Arrange the sweet potatoes on a foil-lined baking sheet and bake until very soft inside and caramelized on the bottom, about 2 1⁄2 hours.
Heat the broiler and broil the sweet potatoes until lightly charred on the top, 1 to 2 minutes. You will have a big pile of blackened sugar puff.....just spoon it away (luckily, you've lined your pan with foil!).
Remove the sweet potatoes from the broiler and let cool for 10 minutes on the baking sheet. There will be puffs of dark brown sugar all over the baking pan, these will wipe away easily.
Meanwhile, using a Microplane grater, grate the garlic into a small bowl, stir in the labneh or yogurt, and season with salt. I squeezed a teaspoon of lemon juice in my yogurt.
Transfer the sweet potatoes to a serving platter, gently crush with your hand to expose the potato's flesh, and season the flesh with salt. Dollop each potato with some of the labneh (yogurt) and sprinkle with chives or dukkah before serving.
The topping possibilities are endless.
My fave combination was with feta cheese and dukkah. YUM.
These are the best sweet potatoes you will ever eat!