At a glance
Where: Meshikou Chikin/meshikou Ramen
Location: 1504 Bethel Road, Northwest Side
Contact: 614-929-5539, www.meshikou.com
Yield: 4 servings
4 small to medium sweet potatoes, scrubbed
6 tablespoons (3⁄4
stick) butter 1 teaspoon crushed red pepper flakes 2 tablespoons honey
1 tablespoon white wine vinegar or apple cider vinegar
Salt and pepper
Flaky sea salt
Preheat oven to 425 degrees.
Poke each sweet potato all over with a fork and place directly on the oven rack. Roast until they are impossibly tender, with bits of sweet potato sugar caramelizing in the spot they’ve been poked, 60 to 80 minutes.
Meanwhile, melt the butter in a small pot over medium heat, swirling the pan until the butter starts to bubble and brown, about 5 minutes. Add the honey, vinegar and red pepper flakes, and season with salt and pepper. Remove from the heat and set aside (this sauce can be made up to 5 days in advance and kept refrigerated; rewarm in a small pot before using).
Once the sweet potatoes are out of the oven, slit them down the middle. Warm up the browned butter mixture and pour over the sweet potatoes (alternatively, scoop the flesh out of the skins and transfer it to a bowl or serving dish, then drizzle with the browned butter sauce). Sprinkle with flaky sea salt.
Per serving: 300 calories; 17 g fat; 11 g saturated fat; 46 mg cholesterol; 2 g protein; 36 g carbohydrate; 14 g sugar; 4 g fiber; 861 mg sodium; 47 mg calcium
Recipe from “Dining In” by Alison Roman