Chattanooga Times Free Press - Parade - - COMMUNITY TABLE -

Pre­pare the dress­ing up to two days ahead and re­frig­er­ate; let it come to room tem­per­a­ture while the sweet pota­toes roast. Pre­heat oven to 400°F. Cut each of 3 large sweet

pota­toes into 8 wedges. Com­bine sweet pota­toes with ¼ cup olive oil and 1 tsp kosher salt, toss­ing to coat. Ar­range wedges, flesh side down, in a sin­gle layer on a bak­ing sheet. Roast 15 min­utes, turn and roast 10 min­utes, or un­til browned on all sides and creamy in cen­ter. In a small bowl, whisk to­gether 1⁄3 cup tahini, ¼ cup honey, juice of 2 lemons, 2 tsp toasted sesame oil and ¼ tsp kosher salt. If dress­ing seems too thick, whisk in a lit­tle wa­ter to loosen it up. Ar­range roasted sweet pota­toes in a sin­gle layer on a serv­ing plat­ter; driz­zle lib­er­ally with dress­ing. Sprin­kle with ¼ cup thinly sliced scal­lion (green part only), ¼ cup chopped

cilantro, ¼ cup chopped mint and 1 Tbsp sesame seeds; serve at room tem­per­a­ture with any ex­tra dress­ing on the side. Serves 6.

Adapted from Vi­vian Howard, Chef & the Farmer, Kin­ston, N.C.

Visit Pa­rade.com/side for San Fran­cisco restau­ra­teur Anna Wein­berg's Three-Cheese Cau­li­flower Gratin.

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