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Roasted Sweet Potatoes With Triple-Cream Cheese
Soft and sticky slow-roasted spuds topped with crunchy pumpkin seed dukkah and heaps of soft cheese make for a textural delight in every bite.
👥 4 Servings👤 John Yelinek📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●skillet
- ●food processor
- ●bowl
- ●knife
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 450°. Roast 2 lb. medium sweet potatoes (about 6), scrubbed, on a parchment-lined rimmed baking sheet until very tender, 60–⏱️ 70 minutes.
. medium sweet potatoes (about 6), scrubbed2 lb
2
Meanwhile, toast 1 Tbsp. coriander seeds, 1 tsp. cumin seeds, and 1 tsp. fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant and slightly darkened, about ⏱️ 2 minutes. Transfer to a small food processor and pulse until seeds are very coarsely ground (you can also do this with a mortar and pestle).
. coriander seeds1 Tbsp. cumin seeds1 tsp. fennel seeds1 tsp
3
Toast ½ cup raw pumpkin seeds (pepitas) in same skillet over medium heat, shaking pan often, until slightly darkened and starting to pop, about ⏱️ 4 minutes. Transfer to food processor and pulse until pumpkin seeds are very coarsely ground. Transfer seed mixture to a medium bowl and add 2 tsp. raw sugar, 2 tsp. smoked paprika, 1 tsp. chile-lime seasoning, 1 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Mix dukkah to combine.
. raw sugar2 tsp. smoked paprika2 tsp. chile-lime seasoning (preferably Tajín)1 tsp. extra-virgin olive oil, plus more for drizzling1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
4
Transfer sweet potatoes to a platter, split lengthwise with a small knife, and open up like a book. Using a fork, lightly mash flesh, making sure to keep skins intact; season lightly with kosher salt. Dot evenly with 6 oz. triple-cream cheese, room temperature, cut into 1" pieces (it will begin to melt). Stir 2 Tbsp. pomegranate molasses and 1 tsp. sherry vinegar or red wine vinegar in a small bowl; drizzle over potatoes. Spoon dukkah over (use all of it), top with torn tender herbs (such as parsley, dill, and/or cilantro), and drizzle with oil. Season with flaky sea salt. Do Ahead: Dukkah can be made 1 week ahead. Store airtight at room temperature. Stir to break up any clumps before using.
. triple-cream cheese (such as Saint André or Délice de Bourgogne), room temperature, cut into 1" pieces6 oz. pomegranate molasses2 Tbsp. sherry vinegar or red wine vinegar1 tspTorn tender herbs (such as parsley, dill, and/or cilantro; for serving)Flaky sea salt
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