Roasted Brown Butter Sweet Potatoes

Roasted Brown Butter Sweet Potatoes

Serves: 4 people

Active Time: 20 Minutes

Total Time: 40 Minutes

Level: Easy

Ingredients:

  • 2 medium sweet potatoes, sliced into 1/2" thick rounds

  • 1/2 cup olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 1/4 cup finely chopped pitted dates

  • 1/4 cup toasted pumpkin seeds/pepitas

  • 2 tablespoons freshly chopped flat-leaf italian parsley

  • 1 small clove grated garlic

  • 1 lemon, juice and zest, optional: more lemon zest for garnish

  • 1/4 cup crumbled feta cheese

  • 1 teaspoon calabrian chili paste, divided

  • 2 tablespoons unsalted butter

  • 4-5 leaves fresh sage

Steps:

Preheat the oven to 425°F.

Toss sweet potatoes in 1/4 cup olive oil. Season with kosher salt and freshly ground black pepper. Place on a rimmed baking sheet in a single layer and bake for 25 minutes, or until cooked through and lightly crisp. Remove from the oven and set aside.

Meanwhile, make the gremolata. In a medium bowl, combine dates, toasted pumpkin seeds, parsley, garlic, lemon juice and zest, feta cheese, and 1/2 teaspoon calabrian chili paste. drizzle with 3 tablespoons of olive oil and toss to combine. Season with salt and pepper to taste.

In a large heavy-bottomed skillet, melt the butter. Once bubbling, add the sweet potatoes in a single layer along with sage and cook over medium heat until the sweet potatoes are crisp, about 2-3 minutes per side. Baste the potatoes with butter.

To serve, add the potatoes to a plate top with gremolata, crush up crispy sage and top potatoes. Mix 1/2 teaspoon calabrian chili paste and 1 tbsp olive oil and drizzle over the top. Top with optional additional lemon zest, and enjoy!

Elena Besser