Monday, February 3, 2014

Meatless Monday: Roasted Sweet Potato Steaks With Horseradish-Dill Topping


4 large sweet potatoes
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated horseradish (or prepared horseradish)
2 tablespoons finely chopped fresh dill
2 tablespoons flat-leaf parsley leaves
1 tablespoon apple cider vinegar
1 teaspoon sugar


1. Preheat the oven to 400°F.
2. Prick the sweet potatoes all over with a fork, then wrap in aluminum foil with a sprinkle of salt. Roast the potatoes on the oven rack until they are very tender, 1 to 1 1/4 hours. Unwrap, and let stand until cool enough to handle. Gently peel the skins, and place the whole potatoes on a serving platter. Sprinkle with salt and pepper.
3. Stir together the horseradish, dill, parsley leaves, vinegar, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter the topping over the sweet potatoes and serve.


No comments:

Post a Comment