You were right, Deb. The yogurt thing tasted sour by itself but matched perfectly with the sweetness of the yams. Just not having any sauce at all. Pascal Yang. Thank you Deb. Just read the Esquire Article… sounds like a Looks delicious. Never mind, I see you answered this. That jam band is precious! I would definitely make this again. They’re in my regular rotation. I would love to try your topping some day. For the chickpeas: Preheat oven to 425ºF. Just made this – really great for a cold winter’s night. We heat with a woodstove and at this time of year it is always burning. (Last time it took 2 hours, because I was using a metal pot to get a round cake. These look lovely. Angels alight. I made this for dinner tonight and it was delicious – even my husband, who isn’t a big fan of sweet potatoes, enjoyed it (and asked when we’re having it again!). Delicious! (I like mayo with those thick belgian fried potatoes.) Or maybe it was the wrong yogurt! and just made this with some carrots and broccoli as well. I’ve always baked my SPs low and slow but the revelation here for me was oiling and salting the heck out of the skins! Definitely going I’m my vegetarian rotation! 3.5 Years Ago: Leek Chard and Corn Flatbread Made this for dinner and it was delicious. Roasted potatoes were definitely in it. I guess I’ll have to go back. I will definitely make this repeatedly. Yummy sweets in about 30 min. Cooks Illustrated has does a baked sweet potato where they microwave for 6min or so to bring it up to 200deg which cuts the baking time. I also found that you’re not going to get the color you see in their photos in the time recommended, and you’ll have a lot more yogurt than you need. Thanks for the repost of this! Sweet potatoes are one of my very favorite foods and to get a good recipe is priceless. I will not buy another cookbook, I do not need one more, no no no no no! Deb, should I prick the sweet potatoes with a fork before baking? Post was not sent - check your email addresses! I made this tonight for dinner and like Jenna above used cayenne pepper which worked great. Sigh. According to Gothamist, it’s “a rich cream made from elecampane, an herb that brings out the natural anise flavors of the sweet potato.”. 1 tablespoon water Transfer the dish with the sweet potatoes to the oven, being careful as it will be hot. I never thought I would feel so strongly about sweet potatoes. But it does sound essential. Looking forward to eating in a few minutes though as the rest of it is all good. Thanks for the idea. Layers of flavor. The large your sweet potato the longer they will need to bake. I can’t wait to try these potatoes! I think I’ll stick with you. If the yams are kept separate, will this dish reheat well for the next day? Preheat oven to 425°F. Season with salt and pepper. What a great idea. I discovered that one of my limes went moldy so I used one lime and half a lemon and it tasted great. BUT luckily I was in the kitchen and able to rescue the chickpeas just as they started acting like popcorn and exploding. Thanks! I’m obsessed. This looks delish! Preheat oven to 200°C/400°F. We were both ‘iffy’ on sweet potatoes – until I made these slow baked sp! This looks amazing, Deb. I will probably sound like a wanna be neophyte here but you don’t poke any holes in the potatoes so they don’t explode in the oven? Thanks! Sorry, your blog cannot share posts by email. I use the recipe app called Papkrika. I was so not expecting this. My sweet potatoes are going in the oven shortly, in the past I have paired these potatoes with Gena Hamshaw’s “Baked sweet potatoes with spiced lentil salad & Lemon Tahini Dressing on Food52. Serve with more dressing on top, and you’ve got a flavorful vegan meal for Meatless Monday! My husband was skeptical and kept pushing me off when I tried to suggest. While one can’t go wrong with ordinary roasted carrots and parsnips, there are times – in the middle of winter, especially – when one craves something a bit more glamorous. Oh my. I will cut back a bit on the lime juice next time, it was a tad much for me. Your photos tugged at my heart. They were in the oven for about 2 1/2 hours. Whoops! We will make again and again. And can’t wait to get back out to visit them and do it again! Thank you, Deb! Guess where we cook the sweet potatoes. Addendum – this could also be because I’m feeding two little kids and put on a LOT less salt, which probably helps draw out the steam. I totally understand if you might find clearing nearly 3 hours just to cook a potato about as easy as buying a private Patagonian island. I’m a new convert to sweet potatoes, and can’t wait to make these! :), (sheepish) Just noticed I made a typo of my own….throw my meal plans off. Or am I doing something wrong – is it possible that putting too much/too little oil or salt is doing this consistently? You’re going to end up with more yogurt and more chickpeas than you probably need — or fewer potatoes. How to Roast Sweet Potatoes: I’m convinced that oven-roasted vegetables is the best way to cook them, especially sweet potatoes. Thank You!! I can’t wait to try this–thank you!! The LA hate is as ugly as the drive from JFK to the midtown tunnel! I could eat that with a spoon. Delicious, fresh, healthy, and naturally vegan and gluten free. I made the coated pork last weekend as well so had some in the freezer. High in vitamins A, C, B5, B6 AND fibre, of course (we like fibre! Have you tried cooking beets in a similar way? Wonderful recipes! I believe it’s dairy free. Thank you, Deb! Thanks Deb for a recipe that satisfied all of us including the vegan teenager. I originally spelled it that way but then checked it with Saveur and said “huh, Deb, maybe it time you started pronouncing and spelling his name correctly” and spelled it out loud three times so I wouldn’t have to look it up again and … lol. I tried adding a clove of minced garlic and a smidge of minced fresh ginger to the yogurt sauce and it was great. so these will be on rotation shortly. I did broil them, is that when they are supposed to get crispy? hi Pedimedi the recipe should be at the top of this very long thread This dish looks as good as it tastes! I moved from my native California to the East Coast decades ago, and never looked back. Similar to Deb’s miso, sweet potato and broccoli bowl ( but with a different flavor profile. These sweet potatoes are in the oven right now for lunch today. Very good! BTW, the last sentence in the fourth paragraph needs some cleaning up (“lightly blackened skin skin becomes gets so crispy”). 1 teaspoon Chinese 5 spice Thanks. Best sweet potato ever–the crispy crackly skin, the fluffy creamy flesh steaming in the cold as you pulled open the potato. Two years ago: Taco Torte and Miso Black Sesame Caramel Corn since I’m serving to a baby? I just went back and read the intro to the recipe and there it is, credit given to Gjelina in every respect! Occasionally I will boil them like Potatoes but more often I bake them. Just made this… totally delicious! Delicious, simple. It was easy and delicious. The sweet potato recipe is delightful. They got rave reviews and they could not be easier!!! I miss the seasons for sure, especially September and October when it is in the upper 90’s here and everyone else in the midwest and east are making fall soup and wearing sweaters and boots and walking through beautiful leaves. Please let us know how it goes! Made a double recipe–had to substitute sour cream for yogurt (three trips to get ingredients and I had vanilla yogurt!) ), OK but it’s very simple. Lucy, #55, if you look right under the title where the recipe is, it says “adapted from Gjelina”. Made this with your Slow and Low Dry Rub Chicken… (300 for 2 hours). This sounds amazing! Maybe I’ll try putting them in for an hour, removing them, and then adding them back for the last 30 minutes. I made them with the roasted garlic yogurt sauce… but we also had them plain plain plain. :) Also I realize this is what a taco place basically makes and calls Huevos Rancheros. Line a baking sheet with foil; toss the peels with olive oil, salt, pepper, and any other ground spices you like; and roast at ~400˚F until browned and crispy. Split open the potatoes and drizzle in some dressing, then stuff with arugula, asparagus, and chickpeas. Made this twice now, once using the chickpea roasting method as described in this recipe and once using the stovetop method Deb describes for this recipe: Don’t confuse them. I used two pounds of potato to the tin of chickpeas and the ratio was about right – I mixed all the chickpeas in. Forgive me for a simple question, but what kind of sweet potatoes do you use? But I guess it doesn’t matter; when combined with chickpeas and yoghurt, all of them will be delicious! This looks so yummy! Then into the oven it went because my husband was baking sourdough bread. I have all the time in the world :). One tip would be to roast 2 cans of chickpeas because they are so tasty I ate almost half my first batch before the yams were done roasting. I am, by almost every measurement I can invent, the most loyal and content New Yorker you’ll meet (but not the shortest, although close). Adjust this to taste ! I am a huge fan of yogurt and especially sweet potatoes so this a wonderful dish for everyone to enjoy. Deb, Roast for 10 minutes, remove from the oven and top with chopped mint. You can make this without the sauce if you like – it’s still delicious. Delicious! Next time I will heat up the honey first so it spreads better. Could not recommend more! I also just combined everything together at once (no chickpeas or yogurt on the side). See more ideas about Smitten kitchen, Recipes, Food. Do you peel the yams/sweet potatoes before roasting them? And it was absolutely delicious. Couldn’t hurt to try. I really look forward to your latest recipe after a difficult day. 4.5 Years Ago: Burst Tomato Galette with Corn and Zucchini. Here’s another finish to try, you’ll thank me for it: drizzle high-quality raw tehina paste on the cut-open sweet potatoes while they’re still hot. Maybe I’ve been spoiled by steamed sweet potatoes, a technique I picked up after reading a NYT article a few months back. I love a variation of this from a local restaurant, where the topping is a whipped cream cheese, mixed with smoked mackerel and tiny specks of chives. of the fresh thyme and gently fold to cover everything in the spice mixture. 1/2 cup Greek-style plain yogurt MY GOODNESSS. Thanks Deb. Kale is one of the healthiest foods you can add to your diet. Use this simple tutorial and recipe to learn how to roast chickpeas and get them perfectly crispy and crunchy every time! King Solomom is amused. Mine flamed up as they broiled and.the fire alarm went off!! To shorten the three hour cooking time, but still maintain the fully carmelized sugars and plush creamy texture the sweet potatoes were microwaved (I know, scandalous) until they hit an internal temperature of 200 degrees (6 to 9 minutes) then moved into a preheated 425 degree oven for an hour. This with brown sugar was wonderful, but SWEET. I dotted the potatoes with homemade garlic rosemary butter and the experience was existential. This is a tangent to the original post, but one final note. Gaaa. Cheers. YES! One year ago: Broccoli Pizza Something about a lower temperature allows more of the potato starches to convert to sugar. I actually reheat it at 350; I want it to warm through (broiler wouldn’t do this) and keep the edges crisp. Do know I would miss, like crazy, the seasons… And, sorry to say, I love the colder months, would not be a huge fan of heat, heat, humidity and more heat… Love my wood stove … But also getting out in the winter air to do stuff outside too. Linda — Yes, thanks, now fixed. Then I realized I didn’t have any limes, so the yogurt sauce ended up being yogurt, a bit of EVOO, a clove of garlic mushed to a paste, and a couple tablespoons of cilantro. I tend to cut them smaller and toast them longer because I love them crispy. If you cut the sweet potatoes in half, length wise, and bake them cut side down on a dark cookie sheet, they cook in half the time and the cut side get caramelized. I made double this recipe last night for dinner and it was gone like a flash and soo very very tasty . Keep Safe at home. It’s a winner! I know because he’s a restaurant legend here in Philly! I did a word search for burned here and it sounds like it happened to one other person so perhaps it’s not just you. For him I made peanut butter sauce with lime juice and hot water and I subbed cumin for the smoked paprika because I cannot abide smoked paprika. Warning…watch very carefully when under broiler…mine wound up with flames shooting out of the top of them. All in all- great recipe, as is, slightly adapted, or used as a base. 3 large yams or orange-fleshed sweet potatoes, cut into 4 lengthwise wedges, or 8, if your yams are very thick — is welcoming their first strawberries. I have to disagree about having too many chickpeas – I snuck a few while waiting for the potatoes to cool a bit and wished there were more! I served it with Lamb Ribs. It’s a perfect thing to make in the winter- it feels fresh but hearty. In a good way. 3 large yams or orange-fleshed sweet potatoes 2 tablespoons honey 1 tablespoon crushed red-pepper flakes (I use a combination of standard red pepper and Aleppo) 1 15 oz can chickpeas (or a scant two cups fresh chickpeas) 3-4 tablespoons olive oil 1/4 teaspoon paprika (I’ve used and enjoyed both hot and sweet paprika, original uses smoked) I used regular yogurt. So there’s the question. It was a satisfying dinner and went together quickly. pepper until well coated. Stir in onions, sweet potatoes and ¼ teaspoon salt and cook, stirring occasionally, until onions are browned and potatoes are golden brown at edges, about 10 minutes. It’s cold and will be for some time” like that? Three years ago: French Onion Tart Would you please provide a “Print” format? I agree with Nikki above. If one was ever to question their lifetime of unwavering devotion to New York City, February would the month to do it. I found this article and the following comments really interesting. This was a hit with my whole family – vegetarian husband, 13 yr old step-son and me (of course). Even my 6 year old loved it, and that’s never a given. The outsides seem nice and dry. I could see roasting some other veggies with it to make it more substantial. Maybe due to the spice levels, I think it went just as well with plain Greek yogurt in place of the yogurt sauce. More vitamins in the skin (or, is that an old wives tale?) Actual yams are huge, starchy, not-sweet tubers that we don’t grow in the US. So easy to pull together. Would you mind sharing the restaurant name? My favorite yogurt is from Karoun Dairies out in Cali. So far, I just bite the bullet and save into Word with a lot of editing on recipes like this. Thanks for sharing this awesome recipe! Ugh. What would you suggest from your other great meal recipes to make this with? However, next time I will skip the foil. Will definitely make this again though! Just emailed the recipe to my vegetarian brother to try. Added to the rotation! If they were fresh and fatty, perhaps, but I think most will end up overcooked. You should provide cross links in both of these recipes so others can also enjoy a 5 Star meal that you just let sit in the oven for three hours. Also – is there a counter indication to soaking chickpeas and then roasting them as indicated by the recipe? Thank you Phoebe. Not so, as my husband tucked into the last sweet potato. Can the ribs and potatoes share an oven to make a whole meal that’s slow roasted? It’s so fast, and just as good as I remembered. SO delicious! I tried scraping off the black parts and still ate the meal, which was delicious despite the mishap! I would like to thank you for a perfect vegetarian meal, also very easy. Being Asian, we often have sweet potatoes. i was out of plain yogurt so i added roasted garlic to cheme fraiche. Thanks for the recipe! do virtually all my baking/roasting. I never thought it would be the one. Could I do this in a slow cooker? The sweet potatoes and chickpeas are roasting as I write this. We moved from NY to LA and get to eat here everyday and now Butcher’s Daughter. 1 Cup Dried Chickpeas/Garbanzos ,soaked in water overnight. This is correct. Oh and I doubled the amount of chickpeas and yogurt and I Was glad I did. I tried this tonight and I see no reason to ever make sweet potatoes any other way. Heat your oven to 275°F. Re #55-59… HUGE APOLOGIES! Heaven. We like them with just a knob of butter and some sea salt, sometimes we’ll use a sprinkle of brown sugar, but we too feel that simple is better and just let the sweet potato speak for itself, I had the eggplant dessert at that restaurant more than ten years ago and still think about it as well!!! The ones I find in stores run very large – like a pound each – and I don’t know if that’s right or if I should look for smaller ones. But every night for the last week, I’ve pestered my husband with talk of Los Angeles, a mythical place where it’s warm and sunny all year round, where the tacos are unparalleled, where the avocados are exceptional, where you apparently don’t need to be a millionaire to have a home with more than two bedrooms. It was my favorite part of the potato. So melt-in-your-mouth delicious, perfectly rounded – I truly can’t express how deeply I adore this recipe. seems like with some very simple variations you could make this a breakfast meal too. It was absolutely delicious. We put pats of salted butter on the exposed potato flesh and dolloped this on top. Just my two cents, I’m sure it’s very oven/potato specific :). I made this for lunch yesterday, and it was fantastic! Ok, so I made these last night. They’re good. Add the drained garbanzos, onions, 2 tbsp. 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