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Seared Sweet Potatoes with Arugula


Made these sweet potatoes for dinner tonight as a side with roast pork tenderloin. I enjoyed it much more than the tenderloin and will make this again and again as a main entree by itself. It's adapted from a Bon Appetit recipe and features potatoes, first baked, then seared, topped with dressed greens and toasted pecans. 



Ingredients
SERVINGS: 2

Sweet Potatoes And Nuts
  • 1 garlic clove finely grated
  • 3 tablespoons plus ½ tsp. olive oil
  • 2 large or 4 small sweet potatoes, preferably garnet, scrubbed
  • Kosher salt
  • ¼ cup pecans, chopped

Assembly
  • 1 large handful of arugula or other green
  • 2 tablespoons plus 1 tsp. olive oil
  • ½ teaspoon Aleppo pepper or ¼ crushed red pepper flakes
  • 1 T brown sugar
  • 1 T balsamic vinegar
  • Kosher salt
  • 1 T plain yogurt
  • ¼ cup fresh mint leaves

Preparation
Sweet Potatoes And Nuts
  • Preheat oven to 400°. Mix garlic and 3 Tbsp. oil in a small bowl. Prick sweet potatoes all over with a fork and rub with half of garlic oil; set remaining garlic oil aside. Season with salt and roast on a rimmed baking sheet, turning once, until flesh is soft and yielding, 45–55 minutes. Remove from oven; reduce heat to 350°.
  • Toss pecans and remaining ½ tsp. oil on a rimmed baking sheet; season with salt. Toast, tossing once, until slightly darkened and fragrant, 8–10 minutes.
  • Let sweet potatoes cool slightly, then cut in half lengthwise. Brush cut sides with reserved garlic oil. Heat a large heavy skillet over medium. Cook sweet potatoes, cut side down, pressing lightly with a spatula, until browned and charred in spots, about 5 minutes. Transfer to a plate and reserve skillet.
Assembly

  • Place greens in a large bowl. Heat 2 Tbsp. oil in reserved skillet over medium. Stir in Aleppo pepper. Combine brown sugar, vinegar, and ¼ cup water in skillet, stirring to combine. Bring to a simmer and cook, stirring often, until sauce is slightly thickened, about 3 minutes, then drizzle over greens. Season with salt.
  •  Divide yogurt among plates and top with sweet potatoes. Arrange dressed greens over. Top with pecans and mint.

Comments

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