Description
Source: The New Greenmarket Cookbook Recipe by Tamar Adler, author of An Everlasting Meal, who suggests letting the potatoes cool in the fridge, then peeling and slicing the potatoes into rounds, then dressing the potatoes with the remaining ingredients. I haven’t tried this method, which sounds lovely, and I am sure I will soon.
The method below sort of turns this into sweet potato guac, and it’s delicious. I’ve used coconut oil, always a nice complement to sweet potatoes, in place of the olive oil, but I’m sure olive oil would be nice, too.
Ingredients
- 2 1/2 pounds large sweet potatoes, about 2 to 3
- 1 finely chopped jalapeno, seeds included
- 1 large, thinly sliced shallot or 1/4 red onion
- 2 to 3 tablespoons fresh lime juice, from about 1 lime
- 2 tablespoons olive oil or melted coconut oil
- 1/4 cup roughly chopped mint, if you have it
- 1/4 cup roughly chopped cilantro
- 1/4 cup chopped, roasted peanuts, optional
- salt to taste
Instructions
- Preheat the oven to 400ºF.
- Prick the sweet potatoes with a fork and bake on a foil-lined or parchment-lined baking sheet for about an hour, until the skins are wrinkled and the flesh is completely tender.
- Meanwhile, combine the jalapeno and shallot in a large bowl with a pinch of salt and the lime juice. Allow to sit for at least 10 minutes or up to a few hours. Remove potatoes from oven and let cool briefly, then peel and place in a bowl.
- Pour the macerated shallots and jalapeno over the sweet potatoes. Add the oil, herbs and salt to taste. Mash with a fork and stir to combine. Taste, and add more salt, lime or oil if necessary. Garnish with peanuts, if using.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: Side Dish
- Method: Roast
- Cuisine: American, Southeast Asian
