Middle Eastern cuisine is something we love and crave from time to time, especially when our taste buds are looking for something new and savoury. This weekend, why not try celebrity chef Eden Grinshpan’s take on a Middle Eastern sweet potato dish? Taken from her cookbook, Eating Out Loud, this recipe from Eden Grinshpan brings new life to the everyday staple and gives off a fresh and unique taste. Enjoy the blend of sweet and lemony sour of this dish, which you can enjoy during snacktime or dinnertime!
Ready to create this Middle Eastern roasted sweet potato recipe from celebrity chef Eden Grinshpan? Keep reading!
Whole-Roasted Sweet Potato With Sunflower Gremolata And Lemony Sour Cream Recipe
What You’ll Need:
ROASTED SWEET POTATOES
4 sweet potatoes, scrubbed clean
4 tablespoons extra virgin olive oil
2 teaspoons kosher salt
Note: go with the smallest sweet potatoes you can find—they’re sweeter and easier to cook evenly
1/4 cup sunflower seeds
1/4 cup fresh basil, leaves, chiffonade
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1 lemon, zested
1 clove garlic, grated
LEMONY SOUR CREAM
1/2 cup sour cream
1/2 lemon, juiced
1/4 teaspoon kosher salt
Also try: Eden Grinshpan’s Very Green Shakshuka
What to Do:
Preheat the oven to 450° F.
Place the sweet potatoes in a baking dish, and rub each potato with 1 tablespoon of olive oil and 1/2 teaspoon of the kosher salt.
Roast until the skin is crispy and beginning to caramelize, 45 minutes to 1 hour. You want the sugars to start seeping out and caramelizing.
While the sweet potatoes are roasting, toast the sunflower seeds in a dry pan over low heat until fragrant, about 5 minutes, then roughly chop them.
In a medium bowl, toss together the sunflower seeds, basil, olive oil, lemon zest, kosher salt, and garlic. Adjust the seasoning with more kosher salt, if desired.
In another small bowl, mix together the sour cream, lemon juice, and kosher salt.
To serve, split each sweet potato down the middle and fill each half with 2 tablespoons of the Lemony Sour Cream and 2 tablespoons of the Gremolata.
Finish with a sprinkle of sea salt, and garnish with fresh basil leaves.