Charred sweet potatoes with brown butter date vinaigrette

#dishes/carb #active-time/30-to-60mins #dietary/vegetarian #meals/dinner #scalable #cuisines/american #seasons/autumn #seasons/winter
https://cafehailee.com/recipes/charred-sweet-potatoes-with-brown-butter-date-vinaigrette/
Servings: 6

Ingredients

Instructions

  1. Preheat the oven to 425 F.
  2. Rub sweet potatoes with olive oil and season with salt and pepper all over.
  3. Wrap up sweet potatoes in a tight foil packet, sealing sides very well to ensure no steam will release. Place on a sheet tray.
  4. Bake for 40-50 minutes until the sweet potatoes are tender. You can check them by piercing them with a fork or paring knife.
  5. Carefully open the foil packet to release the steam. Once potatoes are cool enough to handle, cut them in half lengthwise.
  6. Preheat a large stainless steel pan over medium heat. Add a bit of olive oil to coat the bottom. Heat until hot.
  7. Add in sweet potatoes cut side down and cook until they release from the pan and are deep golden/charred 3-5 minutes. Adjust the heat as needed so the potatoes char evenly. Flip and season with salt and pepper.
  8. Remove the sweet potatoes to a serving platter.
  9. Turn off the heat and add in butter to melt. Once melted return the pan to the heat.
  10. Toss in the sage, dates, and pecans. Cook over medium low, stirring frequently, until the sage is fried, the butter is browned and the dates/pecans are toasted, 3-5 minutes.
  11. Remove the fried sage to a paper towel-lined plate and set aside. Turn off the heat and add in vinegar and maple. Season with salt and pepper. If the vinaigrette seems a bit too thick, add 1 tablespoon of water at a time to thin to a pourable consistency.
  12. Spoon the warm vinaigrette over the sweet potatoes and garnish with the fried sage.

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