(Note: this post was originally published on June 7, 2020. The date above reflects migration to the new platform.)
A Sweet Potato Refresh
Do you ever feel like your go-to side dish needs a remake? I was feeling like that about sweet potatoes recently. This is a really different, fresh, summery spin on sweet potatoes that I hope will become one of your favorite warm-weather sides.
I love sweet potatoes, but sometimes I forget about them during the summer. They're just such a classic fall and Thanksgiving food. But just because we're entering summer doesn't mean we need to abandon this brightly-colored, nutrient-filled root veggie. It's time for a sweet potato makeover!
This is a dish that you can serve all summer long. It's loaded with bright, tropical flavors and will be a beautiful addition to dinner on the deck, a picnic, or a summer potluck. You can either roast the potatoes in the oven or cook them on the grill, so they work wherever your summer hang-outs take you.
Creamy AND Crunchy
The potatoes here are treated really simply- just cut into rounds and roasted. But there are two big flavor powerhouses that make the potatoes very special.
The first is a "dukkah" made from macadamia nuts, and oh my gosh is it ever magical. I use "dukkah" loosely here because this is a very non-classic interpretation. Dukkah is an Egyptian spice and nut blend that has delightful crunch and is a lovely topping on roasted veggies and salads. This highly non-traditional version uses buttery macadamia nuts, savory sesame seeds, and zippy lime zest for a tropical vibe. Hint: double the dukkah portion of the recipe because you'll want to put it on everything.
The second flavor powerhouse is a "green goddess" type dressing that's packed with fresh herbs and citrus. The two toppings together are a perfect mix of crunchy and creamy. They take the potatoes to a whole new level, and are a completely unexpected and refreshing flavor profile for sweet potatoes.
A Very Special Hawaiian Nut
I'm excited to be bringing you this recipe in collaboration with Mauna Loa. Their macadamias come from the Big Island of Hawaii and are decadent, perfectly crunchy, buttery, and so flavorful. I cherish these nuts! The MacNuts bring such lovely richness to the sweet potatoes, and they have an ideal texture for this dukkah.
This is a really versatile dish that can become anything you want it to be. I generally make it during the summer because of the tropical flavors, but it would provide such fun freshness to Thanksgiving. You can serve it hot, room temperature, or cold, allowing you to match your season and event accordingly. You can use orange, purple, or a combination of sweet potatoes, or go for a truly Hawaiian vibe with taro root instead.
One important note: if you're a lover of the grill, you can grill these potatoes instead of roasting! Follow the recipe below for all the steps except the cooking. When you're ready to cook, just grill the sweet potato rounds over medium heat for about 15 minutes, flipping half-way through. It's a great way to add some major summery flair to this dish.
Good news: this dish is really make-ahead friendly, which makes it great for entertaining or potlucking. Prep all the components in advance, then just assemble right before serving, If you want to go that route, make sure to store the cooked potatoes, dukkah, and sauce in separate containers in the fridge. If you want to reheat the potatoes, do so before garnishing. Then top them with dukkah and sauce and you're ready to go!
Let's Talk Ingredients
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Sweet potatoes. Try to get potatoes that are all the same size so that they cook at the same rate. I like a mix of orange and purple, but use what you prefer.
Oil of choice for cooking. I love coconut oil, and the flavor makes so much sense with this dish.
Salt and pepper
Macadamia nuts. Mauna Loa, of course! I like to use roasted and salted for the most flavor, but raw will work fine too.
Toasted sesame seeds
Lime zest and juice
Yogurt. Unflavored and unsweetened. Either dairy or non-dairy is fine, just make sure it has a very neutral flavor. Try to choose something rich and creamy.
These sweet potatoes are such a fresh, exciting new take on the classic. There's nothing wrong with traditional sweet potato dishes; even that one with the marshmallows is so nostalgic and has its place! But by and large, I'm much more drawn to colorful, fresh dishes that are loaded with texture and color.
These are MY kind of sweet potatoes, don't you think?? I love the colors, the Hawaiian flair, and the combination of the creamy and crunchy toppings. Because this dish is so versatile and make-ahead friendly, I hope it makes a frequent appearance in your home; it certainly does in ours!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Disclosure: Mauna Loa is a long-term partner and I receive free product. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.
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Peel the sweet potatoes and cut them into rounds about a quarter of an inch thick. Try to get them all the same thickness for even cooking.
Roast the potato rounds on a well-oiled baking sheet with generous salt and pepper. They will take about 20-30 minutes, but it will depend on the size of your potatoes. Roast them until they are tender throughout, but not mushy.
To prepare the dukkah, combine all of the ingredients in a small food processor and pulse until you have a coarse, sandy texture. (Hint: no need to wash the food processor in between this step and the next).
To prepare the sauce, combine all of the ingredients in a small food processor and blend until you have a rich, creamy, homogeneous sauce.
When you're ready to serve, lay the sweet potato rounds on a serving platter. Sprinkle generously with dukkah, then drizzle with sauce. Serve extra dukkah and sauce on the side.