Charred sweet potatoes with toum: a delicious recipe

Ingredients for Charred sweet potatoes with toum

• 240 ml grapeseed oil or vegetable oil

• 80 g garlic cloves, peeled, crushed (6–8)

• 30 ml fresh lemon juice

• kosher salt, to taste

• 450 g small sweet potatoes, scrubbed

• 60 g unsalted butter, divided

• 30 ml honey

• 10 g nigella seeds (optional)

• flaky sea salt, to taste

How to make Charred sweet potatoes with toum

1. Chill the oil in the freezer for 30 minutes to help the sauce emulsify.

2. Pulse the garlic in a blender with the lemon juice, 60 ml cold oil, and 15 ml ice water until smooth.

3. With the motor running, very gradually and steadily stream in 125 ml oil to avoid splitting the emulsion.

4. Scrape down the sides of the blender and continue to blend, slowly adding the remaining 60 ml oil until a slightly thick sauce forms that clings to a spoon.

5. Add another 15 ml ice water, season with kosher salt, and pulse again to combine. This process should take about 8–10 minutes, so take your time!

6. Transfer the toum to a medium bowl.

7. Place a rack in the bottom third of the oven and preheat to 200°C (fan oven 180°C).

8. Place the sweet potatoes in a large heavy frying pan, preferably cast iron, ensuring they cover only half of the pan.

9. Pour in just enough water to barely coat the bottom of the pan.

10. Cover the pan tightly with foil and bake the sweet potatoes until tender, about 30–35 minutes.

11. Transfer the sweet potatoes to a cutting board and let them cool, reserving the frying pan.

12. Slice the sweet potatoes in half lengthwise.

13. Return the reserved frying pan to the oven and heat for 20 minutes.

14. Remove the frying pan from the oven and swirl 30 g butter around in the pan to coat.

15. Add the sweet potatoes, cut side down, and roast until the edges are browned underneath and crisp, about 18–25 minutes.

16. Spoon some toum onto a plate or in a shallow bowl and arrange the roasted sweet potatoes on top, saving any extra toum for another use.

17. Stir the remaining 30 g butter and honey in the frying pan and place over medium heat to warm.

18. Drizzle the honey butter over the sweet potatoes and sprinkle with nigella seeds, if using, and sea salt.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.