Description
Meet my current favorite fall side dish! It’s warming and comforting, full of good texture and flavor, and beautifully festive. It is easy enough to whip up for a weeknight dinner, but can easily hold its own at a thanksgiving table. I have a feeling you’re going to love it!
Ingredients
Scale
2 sweet potatoes
2 tbsp olive oil
1/2 cup tahini
2 Tbsp lemon juice
2 Tbsp maple syrup
2 tsp salt, divided
1/4 tsp black pepper
1/3 cup water
1/2 cup peeled hazelnuts, roughly chopped
1/4 cup butter (I use Miyokos)
1/4 cup fresh dill, roughly chopped
1 pomegranate, seeded
Instructions
- Preheat the oven to 425F. Line a sheet pan with parchment paper.
- Wash the sweet potatoes, pat dry, then pierce holes all over the potatoes with a fork and place on the prepared sheet pan. Rub 2 Tbsp olive oil over the potatoes and sprinkle with ½ tsp salt and ¼ tsp pepper. Bake for about 45 minutes, or until the potatoes are soft and tender. Remove from the oven and set aside.
- Meanwhile, make the maple tahini sauce: in a small bowl, combine the tahini, lemon juice, maple syrup, and ½ tsp salt. Thin out by stirring in ⅓ cup water. Set aside.
- Make the brown butter hazelnuts: Heat a pan over medium heat. Add 1/4 cup butter and melt until foamy. Once foaming, stir the butter continuously until foam subsides and you notice milk solids dropping to the bottom of the pan and the butter turning golden brown. Once golden, lower the heat and add in chopped hazelnuts, cook for another 3-5 minutes until the nuts are toasted and golden and the butter is dark amber and very fragrant. Remove from heat.
- Assemble: Once potatoes have cooked, remove from the oven and allow to cool slightly. Slice each potato in half lengthwise and sprinkle ¼ tsp salt on each potato. Drizzle with desired amount of maple tahini sauce, then spoon a generous amount of brown butter hazelnuts over top. Garnish with dill and pomegranate seeds and another sprinkle of salt.
