This baked sweet potato recipe comes from chef John Gregory-Smith. He says …”Tel Aviv does some of the best vegetarian food in the world and this is a perfect example of how a simple ingredient like a sweet potato can be elevated into something exquisite.”
sweet potatoes 8 medium
olive oil 4 tbsp
aleppo pepper flakes 2 tsp,
(see cook's notes below)
soured cream 250g
pistachio kernels 40g,
smashed into a rubble
pomegranate seeds 40g
Heat the oven to 220C/fan 200C/gas 7. Put the sweet potatoes into a roasting tin and drizzle over the oil. Add a good pinch of salt and toss together. Roast for 35-40 minutes or until tender in the middle.
Meanwhile, melt the butter in a pan over a low heat. Add the aleppo pepper flakes and a good pinch of salt. Remove from the heat and leave to infuse for a minute.
Transfer the cooked potatoes to a serving dish. Slice them open and pull them apart a little. Drizzle over the aleppo pepper butter and add a good dollop of soured cream to each one. Scatter over the pistachios and pomegranate seeds, drizzle over more of the butter and tuck in.
Aleppo pepper, also known as pul biber, is a fruity, vibrant, coarsely ground mild paprika from Turkey and Syria. It’s available from Waitrose and souschef.co.uk.