Charred Sweet Potatoes with Toum

Ingredients for Charred Sweet Potatoes with Toum

• 240ml grapeseed or vegetable oil

• 80ml garlic cloves (6–8)

• 2 cuillères à soupe de jus de citron frais

• Sel kasher

• 8 small sweet potatoes (about 675g), scrubbed

• 4 cuillères à soupe de beurre non salé, réparties

• 2 cuillères à soupe de miel

• 2 teaspoons nigella seeds (optional)

• Sel de mer en flocons

Chill oil in freezer 30 minutes (this helps the sauce emulsify). Pulse garlic in a blender with lemon juice, 60ml cold oil, and 1 tablespoon ice water until smooth. With motor running, very gradually and steadily stream in 120ml oil (you don't want to risk having the emulsion split). Scrape down sides and continue to blend, slowly adding remaining 60ml oil, until a slightly thick sauce forms (it should cling to a spoon). Add 1 more Tbsp. ice water, season with kosher salt, and pulse again to combine. This whole process will occupy 8–10 minutes. Take your time! Transfer toum to a medium bowl.

Place a rack in bottom third of oven and preheat to 204°C. Place sweet potatoes in a large heavy skillet, preferably cast iron. The pan should be large enough so that sweet potatoes cover only half of the pan. Pour in just enough water to barely coat bottom of pan. Cover tightly with foil and bake sweet potatoes until tender, 30–35 minutes. Transfer to a cutting board and let cool; reserve skillet. Slice sweet potatoes in half lengthwise.

Return reserved skillet to rack and heat 20 minutes. Remove skillet from oven and swirl 2 tablespoons butter around in pan to coat. Add sweet potatoes, cut side down, and roast until edges are browned underneath and crisp, 18–25 minutes.

Spoon some toum on a plate or in shallow bowl and arrange sweet potatoes on top (save extra toum for another use). Stir remaining 2 tablespoons butter and honey in skillet and place over medium heat to warm. Drizzle honey butter over sweet potatoes. Sprinkle with nigella seeds, if using, and sea salt.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.