Recipe courtesy of Ayesha Nurdjaja
Recipe courtesy of Ayesha Nurdjaja
Watch how to make this recipe.
Sweet Potato Skordalia
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- Level: Easy
- Total: 1 hr 30 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 499
- Total Fat
- 37 g
- Saturated Fat
- 10 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 33 mg
- Sodium
- 491 mg
You know I love dips! Here we take sweet potatoes and whip them with garlic confit and olive oil. Sweet potato is the perfect foil for sweet garlic confit. This may become your go-to preparation for sweet potatoes. Serve with pita or crudité.
- Level: Easy
- Total: 1 hr 30 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 499
- Total Fat
- 37 g
- Saturated Fat
- 10 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 33 mg
- Sodium
- 491 mg
Ingredients
Garlic Confit:
Skordalia:
Candied Pumpkin Seeds:
Garlic Crème Fraîche:
Garnish:
Harissa Oil:
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Directions
- For the garlic confit: Preheat the oven to 300 degrees F. Combine the garlic and olive oil in an oven-safe container. Bake for 25 to 35 minutes, or until the garlic is soft. Remove from the oven and cool to room temperature. If not used immediately, the garlic and oil can be transferred to an airtight container and refrigerated for up to 1 week.
- For the skordalia: Preheat the oven to 425 degrees F. Scrub the sweet potatoes and pat them dry. Pierce each several times with a fork. Line a sheet tray with foil. Place the sweet potatoes on the tray and bake until very tender, about 45 minutes.
- Remove the potatoes from the oven and allow to cool slightly. Cut the potatoes in half. Scoop the flesh into the bowl of a food processor. You should have about 3 cups. Discard the skins. Add the garlic confit, oil, lemon zest and juice, nutmeg and salt and process with pulses until smooth. Taste and adjust the seasoning as needed with salt.
- For the candied pumpkin seeds: Preheat the oven to 350 degrees F. Prepare a sheet tray by lining it with parchment paper or a silicone mat. Set aside.
- Combine the sugar and 1/2 cup of water in a small saucepan and bring to a boil. Lower the heat to medium. Add the pumpkin seeds. Cook for about 7 minutes, or until the syrup is reduced, shiny, has glossy bubbles and clings to the seeds; the time may vary depending on the size of the pot you’re using, so keep an eye on it. Remove the pan from the heat and carefully drain the contents into a mesh strainer. Place the drained pumpkin seeds in a single layer on the prepared tray and sprinkle with kosher salt.
- Bake the seeds for 8 to 10 minutes until they are dry, shiny and crispy. The candied pumpkin seeds can be made ahead and stored in an airtight container.
- For the garlic crème fraîche: Put the crème fraîche into a medium bowl. Using a rasp grater, grate the garlic over the crème fraîche. Add the lemon zest and juice, olive oil and salt to taste and stir to combine. The crème fraîche can be made up to 4 days ahead and refrigerated in an airtight container until ready to use.
- To plate: Pile the skordalia in the center of your serving plate. Press the back of a large serving spoon or tablespoon in the center while turning the plate towards you as you press out with the spoon to make a well. Drizzle the garlic crème fraîche in the well then drizzle with Harissa Oil and some garlic confit oil. Roughly chop the candied pumpkin seeds, sprinkle over and finish with the thyme and parsley.
Harissa Oil:
- Combine the oil, harissa paste and salt in a blender. Blend until well combined. The oil can be stored in the refrigerator for up to 1 week. Makes a generous 1/2 cup.
