Crispy Japanese Sweet Potato Recipe
Toasted grains, blistered shishito pepper, cauliflower tahini, piquillo pepper preserve, za'atar
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Ingredients
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Main Ingredients
Toasted Grains
Method
Preparation
Prepare the Sweet Potatoes
Preheat the oven to 425°F (220°C). Wash the Japanese sweet potatoes and cut them into wedges. Toss with olive oil, salt, and half of the za'atar. Spread evenly on a baking sheet and roast for 25-30 minutes until crispy and golden.
Blister the Shishito Peppers
In a skillet over medium-high heat, add a tablespoon of olive oil. Add shishito peppers and sauté for about 5-7 minutes until they blister. Season with a pinch of salt and set aside.
Make Cauliflower Tahini
Steam the cauliflower until tender, about 10 minutes. In a blender, combine the steamed cauliflower, tahini, lemon juice, salt, and water as needed to achieve a creamy consistency. Blend until smooth.
Toast the Grains
In a dry skillet, add quinoa and sesame seeds. Toast over medium heat for about 5-7 minutes until golden and fragrant, stirring frequently.
Assembly
Plate the Dish
On a serving plate, spread a generous amount of cauliflower tahini. Arrange the roasted sweet potato wedges on top. Scatter the blistered shishito peppers over the potatoes and drizzle with piquillo pepper preserve. Finish with a sprinkle of the remaining za'atar and the toasted grains.