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!


Linda Orlando said…
Hi, maybe you can help me. I want to make the ricotta cake that you just put on IG this week. You said to look on your blog and it's from 2013, but I do not see it. Maybe I'm missing it...

Linda Orlando
Stacey Snacks said…
Here it is........

I subbed in a handful of chopped dark chocolate because I had oral surgery last week and could not eat raisins or nuts for a while!

You should follow me on facebook, I posted the recipe there.

It's such a great cake!
Linda Orlando said…
Thank you SO much! I appreciate your help. I saw a cake with raisins, not chocolate chips, so I wasn't sure if it was the same recipe. Look forward to making it this weekend. I will definitely follow you on FB. Hope your dental recovery is going smoothly.

Linda O :)
Joey Merritt said…
I made these last week - OMGoodness they were good. My kids aren't sweet potato fans (they have been known to beg for Kale and other veggies though). They ate these happily. Or at least as happily as girls 15 and 17 do anything happily.

This is a major keeper. I used up all the sweet potatoes I had and these are even good reheated in the oven.
Unknown said…
Thanks for the recipe.