Best 3 Charred Sweet Potatoes With Toum Recipes
**Charred Sweet Potatoes with Toum: A Middle Eastern Delight**
Embark on a culinary journey to the heart of the Middle East with this tantalizing dish of charred sweet potatoes smothered in a velvety toum sauce. These tender and smoky potatoes, infused with herbs and spices, are the perfect canvas for the luscious, garlicky toum, a Lebanese garlic sauce that adds a vibrant, nutty flavor. This recipe collection offers a delightful twist on classic Middle Eastern cuisine, catering to both vegetarians and meat-lovers alike. Explore the art of creating the ultimate charred sweet potatoes, discover the secrets of making toum from scratch, and delve into variations that include succulent lamb chops and tangy yogurt sauce. Get ready to indulge in a symphony of flavors that will transport your taste buds to the vibrant streets of the Middle East.
CHARRED SWEET POTATOES WITH TOUM
This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you'll use again and again.
Provided by Andy Baraghani
Categories Bon Appétit Side Dinner Lunch Sweet Potato/Yam Garlic Roast Honey Vegetarian Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Chill oil in freezer 30 minutes (this helps the sauce emulsify). Pulse garlic in a blender with lemon juice, 1/4 cup cold oil, and 1 Tbsp. ice water until smooth. With motor running, very gradually and steadily stream in 1/2 cup oil (you don't want to risk having the emulsion split). Scrape down sides and continue to blend, slowly adding remaining 1/4 cup 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 400°F. 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 Tbsp. 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 Tbsp. 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.
CHARRED SWEET POTATOES WITH HONEY AND OLIVE OIL
Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.
Provided by Alison Carroll
Categories Bon Appétit Grill/Barbecue Sweet Potato/Yam Side Vegetable Summer Honey
Yield 8 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high heat. Rub sweet potatoes with 2 Tbsp. oil and wrap tightly in foil-you can wrap them on their own or put 2 in each packet. Grill, turning every 5 minutes or so, until tender, 30-45 minutes. Unwrap and let cool slightly. (Or, steam in a basket set over a pot filled with 1" of boiling water 30-35 minutes. If not using right away, let cool, then cover and chill until ready to grill-up to 2 days.)
- Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high (you can do this on the grill if you want), reduce heat, and simmer until just beginning to thicken, about 4 minutes. Keep warm.
- Cut sweet potatoes in half lengthwise. Rub cut surfaces with 1 Tbsp. oil total; season with kosher salt. Grill, cut side down, without turning, until lightly charred, about 5 minutes. Transfer to a cutting board and brush with honey glaze.
- Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 Tbsp. oil. Season with sea salt and pepper.
SWEET POTATOES WITH MUSHROOMS, ONION, AND THYME
Roasting the potatoes with the onion accentuates the natural sweetness of both..with the earthy taste of mushrooms you have a real winner!
Provided by TishT
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees F.
- Arrange the sweet potatoes, onion, and mushrooms in a large roasting pan or baking dish, about 13 X 9.
- Drizzle evenly with olive oil, sprinkle with thyme, salt and pepper, and stir to coat vegetables.
- Roast vegetables until golden and tender, turning occasionally with a spatula, about 45 minutes.
- Serve immediately.
Tips:
- Choosing the right sweet potatoes: For the best results, select firm and evenly shaped sweet potatoes. Avoid any that have blemishes or soft spots.
- Charring the sweet potatoes: To get that perfect charred flavor, make sure your grill or oven is hot enough before adding the sweet potatoes. You should hear a slight sizzle when the sweet potatoes hit the heat.
- Cooking time: The cooking time for the sweet potatoes will vary depending on their size and the method you are using. Be sure to check them regularly to prevent overcooking.
- Making the toum: Toum is a creamy and flavorful garlic sauce that pairs perfectly with the charred sweet potatoes. To make it, you will need a food processor or blender. Be sure to use fresh garlic cloves for the best flavor.
Conclusion:
This recipe for charred sweet potatoes with toum is a delicious and easy-to-make side dish that is perfect for any occasion. The sweet potatoes are roasted until tender and slightly charred, and the toum adds a creamy and flavorful touch. This dish is sure to be a hit with your family and friends.
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