Yog Peb Xwb Recipe

Preheat and toss

Preheat oven to 425°F (220°C). In a large bowl, combine the sweet potato cubes, 2 tbs neutral oil, smoked paprika, ground coriander, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss until evenly coated.

Spread the seasoned sweet potatoes in a single layer on a rimmed baking sheet lined with parchment or a silicone mat. Roast for 25–30 minutes, turning once halfway through, until edges are caramelized and centers are tender when pierced with a fork. Remove from oven and let rest 5 minutes; keep warm.

While potatoes roast, make the aioli. In a small bowl whisk together 1/2 cup mayonnaise, 1 1/2 tsp Panang curry paste, 1 tbsp fresh lime juice, 1 tsp honey, 1 minced garlic clove, and 1/2 tsp fish sauce until smooth and uniform.

If the aioli is too thick for drizzling, whisk in up to 1 tbsp water, 1/2 teaspoon at a time, until it reaches a pourable but still creamy consistency. Taste and adjust: more lime for brightness, more fish sauce for umami, or a pinch of salt if needed.

Prepare quick pickle: in a small saucepan, combine 1/2 cup rice vinegar, 1/2 cup water, 1 tbsp sugar, and 1/2 tsp kosher salt. Heat just until sugar dissolves and the brine is warm, then remove from heat.

Place the julienned carrot and daikon (and sliced chili if using) into a heatproof jar or bowl. Pour the warm brine over the vegetables so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 20 minutes (longer for more bite). Drain before using.

Roughly chop or tear the cilantro and mint leaves and place in a small bowl. Add the sliced scallions and toss gently. Season lightly with a pinch of flaky sea salt and a drizzle (about 1 tsp) of extra virgin olive oil. Reserve the chopped roasted peanuts for sprinkling.

Arrange the warm roasted sweet potatoes on a serving platter or individual plates. Spoon or drizzle Panang aioli over the potatoes — about 2–3 tbsp per serving, more to taste.

Top with a generous spoonful of drained pickled vegetables and scatter the herb salad over the top. Sprinkle coarsely chopped roasted peanuts across the dish for crunch, and finish with a light scattering of flaky sea salt.

Serve immediately with lime wedges on the side for squeezing. Leftover aioli and pickles can be refrigerated separately for up to 3 days.