If I could only choose one food to eat for the rest of my life, it would probably be sweet potatoes. So when I say these roasted sweet potatoes with dates are my new favorite way to eat them, you know I don’t take that statement lightly.
This dish is a flavor adventure that engages all the senses. The sweet potatoes are slowly roasted to release their natural candy-like sweetness, then quickly charred for a crispy edge. Luxurious date-studded brown buttercream is drizzled on top. The crunchy seeds and spicy arugula wake things up and make you want another bite. Yes, these are that good.
Read on to find out how these Charred Sweet Potatoes and Dates come together. Warning: You’ll probably never make sweet potatoes any other way.
The Ultimate Healthy Summer Recipe
Not only does this dish provide a satisfying combination of textures and flavors, but it’s also packed with vitamins, minerals, and fiber—this recipe will have you feeling nourished and energized.
Sweet potatoes are a great source of vitamins A and C, fiber and antioxidants. The seeds add healthy fats and protein, while the dates bring natural sweetness and essential minerals like potassium and magnesium.
Ingredients you need
Gather some simple ingredients to make this dish:
- sweet potato
- olive oil
- Seeds (I like a mix of sunflower, pumpkin, and sesame seeds)
- butter
- date
- Honey
- Aleppo Hu Shu
- arugula
- coriander
How to Make Charred Sweet Potatoes with Dates and Arugula
- Roasted sweet potatoes. You can place them on a baking sheet, bake them with a little water, and seal them with aluminum foil. This helps evenly roast and lightly “steam” the potatoes, making them more tender.
- Prepare ingredients. This sweet, seeded brown butter is where it’s at. You’re going to melt some butter on the stove, add the seeds, and lightly brown them. Then add the dates, olive oil, honey, salt and Aleppo pepper. Heaven.
- Sear the sweet potatoes. This is what goes beyond these. Heat some olive oil in a cast iron pan, then cut the potatoes, cut side down, into the skillet and fry until crispy.
- Put it together. Sprinkle the charred sweet potatoes with the seed mixture, some fresh arugula and cilantro leaves, and a sprinkle of flaky salt.
Tips for success
- Perfect potatoes. Choose medium-sized sweet potatoes so they cook evenly. Feel free to try any type of sweet potato! Classic orange potatoes or yams are naturally sweet and not too heavy, while Japanese sweet potatoes are denser and starchy (and delicious). If you want something that really feels premium, go for the purple sweet potato. The vibrant, colorful presentation is stunning.
- Ideal replacement. If you can’t find Aleppo peppers, red pepper flakes will work just as well, but use less to control the heat. Feel free to add any type of seeds, even slivered almonds, in place of the pumpkin, sunflower, and sesame seeds I used here.
- How to serve. This dish pairs perfectly with grilled meats, such as yogurt-marinated chicken. It can also be served on its own as a hearty vegetarian main course, paired with a green salad.
You can prepare the roasted sweet potatoes ahead of time and refrigerate them, then sear them and add your toppings right before serving. simple! Keep scrolling to check out these recipes for sweet, savory, and totally satisfying Charred Sweet Potatoes with Dates.
describe
These Date Charred Sweet Potatoes are a sweet and savory dish that pairs perfectly with grilled meats and are hearty enough to stand on their own as a vegetarian main course. Prepare to be fascinated!
- 4 sweet potato
- coarse salt
- olive oil
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon sesame seeds
- 2 tablespoons butter
- 5 Dates, cored and cut into quarters
- 2 tablespoons Honey
- 2 tablespoons olive oil, plus some sweet potatoes
- Pinch of kosher salt
- Pinch of Aleppo pepper (or less red pepper flakes)
- 2 cup arugula
- 1/2 cup coriander leaves
- flake salt
- Preheat oven to 400 F.
- Prick the sweet potatoes a few times with a fork. Place on a baking sheet and pour 1/4 inch of water into the pan. Cover with foil and seal, and bake until tender, about an hour. calm.
- In a small saucepan, heat the cream and seeds over low heat and cook for 3 – 5 minutes, until the cream and seeds begin to brown. Add dates, olive oil, honey, salt and Aleppo pepper. Remove from heat.
- Heat a cast iron skillet over medium heat and add olive oil to coat the bottom of the pan.
- Cut the potatoes in half lengthwise, then half crosswise. (Cut each sweet potato into 4 pieces.) Sprinkle the cut sides with a pinch of salt. Place the sweet potatoes into the pot, cut side down.
- Place in pan and fry for 10 minutes. Transfer to a plate and top with seed mixture, arugula, cilantro and flaky salt. enjoy!
notes
You can roast the sweet potatoes ahead of time and refrigerate them, then sear them and add the toppings before serving.
- Preparation time: 20
- Cooking time: 90
- category: Side dishes
