Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sweet Potatoes With Gremolata
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 servings
Roasting sweet potatoes cut-side down gives them deep caramelization while keeping them extra creamy on the inside. A tangy buttermilk drizzle balances the potatoes' natural sweetness, and a punchy gremolata brings crunch, freshness and just the right amount of citrusy zip. It’s simple but deeply flavorful — the kind of side that makes everything else on the plate taste better. Perfect with roast chicken, spooned over grains or, honestly, eaten straight from the sheet pan.
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Directions
- Toss 1 1/2 pounds halved fingerling sweet potatoes with 2 tablespoons olive oil; season with salt. Bake cut-side down at 400 degrees F until tender, 35 to 40 minutes. Whisk 1/4 cup buttermilk with 1/4 teaspoon cumin. In a separate bowl, mix 2 tablespoons chopped parsley, 1 tablespoon each chopped chives and toasted pine nuts and 1 teaspoon grated lemon zest. Top the potatoes with the buttermilk mixture and parsley gremolata.
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