Description
These charred sweet potatoes with dates are a sweet and savory dish that pairs beautifully with grilled meats—and is hearty enough to standalone as a vegetarian main. Prepare to be obsessed!
Ingredients
Units
Scale
- 4 sweet potatoes
- Kosher salt
- Olive oil
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon sesame seeds
- 2 tablespoons butter
- 5 dates, pitted and quartered
- 2 tablespoons honey
- 2 tablespoons olive oil, plus more for sweet potatoes
- Pinch kosher salt
- Pinch Aleppo pepper (or sub with less red pepper flakes)
- 2 cups arugula
- 1/2 cup cilantro leaves
- Flaky salt
Instructions
- Preheat the oven to 400 F.
- Use a fork to prick the sweet potatoes a few times. Place on a baking sheet and pour ¼” water into the pan. Cover with foil and seal, then roast until tender, about an hour. Let cool.
- In a small saucepan, heat the butter over low heat, along with the seeds, and cook just until butter and seeds begin to brown, 3 – 5 minutes. Stir in dates, olive oil, honey, salt, and Aleppo pepper. Remove from heat.
- Heat a cast-iron skillet over medium heat, then add olive oil to coat the bottom of the pan.
- Halve the potatoes lengthwise and then crosswise. (Each sweet potato will yield 4 pieces.) Sprinkle cut sides with a pinch of salt. Place sweet potatoes in pan, cut-side down.
- Brown for 10 minutes in the pan. Transfer to a serving platter and top with seed mixture, arugula, cilantro, and flaky salt. Enjoy!
Notes
You can roast the sweet potatoes ahead of time and refrigerate, then char them and add your toppings just before serving.
- Prep Time: 20
- Cook Time: 90
- Category: Side dish
Keywords: Sweet potatoes