If I had to choose only one food to eat for the rest of my life, it would probably be this Sweet PotatoesSo when I say that these charred sweet potatoes with dates are my new favorite way to eat them, you know that’s a statement I don’t make lightly.
This dish is a flavor adventure that hits all the senses. Sweet potatoes are slowly roasted to bring out their natural candy-like sweetness, then quickly charred to create crispy edges. The top is drizzled with a luxurious date-infused brown butter. Crunchy seeds and peppery arugula wake it up and make you want another bite. Yes, they are that delicious.
Read on to learn how to make these charred sweet potatoes with dates. Warning: You can never make sweet potatoes any other way.
The healthiest option for summer
This dish not only offers a satisfying mix of textures and flavours, but is also packed with vitamins, minerals and fibre – it’s a recipe that will leave you feeling very nourished and energised.
Sweet potatoes are a great source of vitamins A and C, fiber, and magnesium. Antioxidants. Power increases from the seed Healthy Fats and protein, while dates bring essential minerals like potassium and magnesium, as well as natural sweetness.
Materials you need
To make this recipe, gather a few simple ingredients:
- Sweet Potatoes
- olive oil
- Seeds (I like a mix of sunflower, pumpkin, and sesame seeds)
- butter
- Dates
- Honey
- Aleppo pepper
- arugula
- Coriander
How to Make Charred Sweet Potatoes with Dates and Arugula
- Roast the sweet potatoes. You’ll roast them on a baking sheet with a little water and seal with foil. This helps the potatoes lightly “steam” to roast evenly and make them extra soft.
- Prepare the topping. This seedy sweet brown butter right here. You’ll melt some butter on the stove, add the seeds and lightly brown them. Then you’ll add dates, olive oil, honey, salt and Aleppo pepper. Heaven.
- Burn the sweet potato. That’s what takes these over the top. Heat some olive oil in a cast iron pan, then add the potatoes cut side down and sear them in the pan so they get crispy.
- Put it together. Sprinkle the seed mixture, some fresh arugula and cilantro leaves, and a little salt over your charred sweet potatoes.
Tips for success
- The perfect potato. Choose medium-sized sweet potatoes that will cook evenly. And feel free to experiment with any type of sweet potato! Classic orange potatoes or yams are naturally sweet and not too heavy, while Japanese sweet potatoes are a bit more dense and starchy (also delicious). And for something that really looks great, choose purple sweet potatoes. The vibrant, colorful presentation is stunning.
- Ideal replacement. If you can’t find Aleppo pepper, red pepper flakes are just as good, but use a little less to control the spiciness. Instead of the pumpkin, sunflower and sesame seeds I’ve used here, you can use any kind of seeds or even slivered almonds.
- How to serve? This dish goes great with grilled or roasted meats like this Yogurt-Marinated Chicken.It can also be eaten alone as a hearty vegetarian main dish, green salad Served alongside.
Prep the roasted sweet potatoes ahead of time and refrigerate them, then char them and add your toppings just before serving. Easy! Scroll ahead for the recipe for these sweet, savory, and extremely satisfying charred sweet potatoes with dates.
impression
Description
These Charred Sweet Potatoes with Dates are a sweet and savory dish that pairs wonderfully with grilled meats – and is also worth eating alone as a vegetarian main dish. Get ready to go crazy!
- 4 Sweet Potatoes
- kosher salt
- olive oil
- 2 tablespoons Pumpkin seeds
- 2 tablespoons Mustard seeds
- 1 tablespoon Sesame seeds
- 2 tablespoons butter
- 5 Dates, pitted and cut into quarters
- 2 tablespoons Honey
- 2 tablespoons olive oil, plus more for the sweet potatoes
- pinch of kosher salt
- Pinch of Aleppo pepper (or add less red pepper flakes)
- 2 cup arugula
- 1/2 cup Coriander leaves
- Flake Salt
- Preheat the oven to 400F.
- Pierce the sweet potatoes a few times with a fork. Place on a baking sheet and add ¼” of water to the pan. Cover with foil and seal, then roast until soft, about an hour. Let cool.
- In a small saucepan, heat the butter over low heat, add the seeds, and cook until the butter and seeds begin to brown, 3 – 5 minutes. Stir in the dates, olive oil, honey, salt, and Aleppo pepper. Remove from heat.
- Heat a cast iron skillet over medium heat, then coat the bottom of the pan with olive oil.
- Slice the potatoes lengthwise and then crosswise. (Each sweet potato will yield 4 pieces.) Sprinkle a pinch of salt on the cut sides. Place the sweet potatoes in the pan, cut side facing down.
- Cook in the pan for 10 minutes until browned. Transfer to a serving plate and top with the seed mixture, arugula, cilantro, and flaky salt. Enjoy!
notes
You can also roast the sweet potatoes in advance and keep them in the fridge, then char them and add your toppings just before serving.
- prep time: 20
- Cooking Time: 90
- Social class: Side dishes
these-charred-sweet-potatoes-with-dates-are-so-simple-and-dinner-party-approved
