Sweet Potatoes With Chile Oil, Tahini & Fennel-Herb Salad 2021

Sweet Potatoes With Chile Oil

Sweet Potatoes With Chile Oil, Tahini & Fennel-Herb Salad 2021

The sweet potato or sweetpotato is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens.

I prefer one-dish meals over the traditional “main and two sides” structure these days because I like to save time and effort. BUT sometimes you just really need a side dish, and when I do, I try to keep them as simple as possible.

Not only do I want to save effort, but I really don’t want to upstage my main dish. That’s why simple recipes like these Chili Roasted Sweet Potatoes are so great. They’re easy and serve their purpose. Nothing more, nothing less. 🙂

This silky-smooth sweet potato soup features the deep flavor of roasted garlic and a splendid dose of garlicky, Sichuan peppercorn chile oil, which delivers heat and a tingling sensation with every spoonful.

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Sweet Potatoes With Chile Oil, Tahini & Fennel-Herb Salad 2021

Roasting the sweet potatoes at a high temperature does a few things in this recipe: First, it develops the sweet potato’s flavors, and second, it softens the tubers, yielding a smooth texture. Serve this soup with thick slices of buttered, toasted bread to sop it up.


I used a mild chili powder blend to season the sweet potatoes, plus just a little salt. That’s all they need–really!

The natural subtle sweetness of the sweet potatoes perfectly balances the mild, earthy flavor of the chili powder and a pinch of salt always helps the flavor pop.


I use McCormick’s chili powder, which has no heat and a very little salt. If you’re using a different brand, make sure to check the ingredients and adjust the salt if needed, and/or be prepared for some heat. Some brands of chili powder are spicy, some aren’t. Spicy chili powder goes just as well with sweet potatoes as mild, so either can be used.


I made these Chili Roasted Sweet Potatoes go alongside my Cumin Lime Chicken Drumsticks. They cooked in the oven at the same time as the chicken so everything was done at one time, and they offered the perfect complimentary colors and flavors. Everything just went together so very well. 

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  • Makes: 4
  • Start to Finish: 1 hr 10 mins


  • 4 medium sweet potatoes (2 1/2 pounds), skin scrubbed and dried
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • 1/4 cup neutral oil, such as grapeseed
  • 1 tablespoon ground Szechuan peppercorns
  • 1 cinnamon stick
  • 1 star anise
  • 1 tablespoon red pepper flakes
  • 3 tablespoons tahini
  • 1 tablespoon plus 2 teaspoons fresh lemon juice
  • 1/2 small head fennel, cored and very thinly sliced
  • 1/4 cup thinly sliced red onion
  • 1/4 cup torn fresh basil, mint, or dill
  • 1 teaspoon toasted sesame seeds
Sweet Potatoes With Chile Oil


  1. Preheat oven to 425 degrees . Line a rimmed baking sheet with parchment. Prick sweet potatoes with a fork, and toss on the baking sheet with 1 tablespoon olive oil. Roast until tender, about 45 minutes (turning halfway through).
  2. Remove sweet potatoes from the oven, and let cool slightly. When cool enough to handle, turn the oven to broil. Remove parchment from the baking sheet. Break sweet potatoes into large pieces using 2 spoons. Spread sweet potatoes evenly on the baking sheet, flesh sides up. Season with salt, and drizzle with the remaining tablespoon olive oil. Broil until charred in spots, about 5 more minutes.
  3. Meanwhile, in a small saucepan, combine the grapeseed oil, peppercorns, cinnamon stick, and star anise. Cook over medium heat until oil is hot and fragrant, about 5 minutes. Remove from the heat, and add the red pepper flakes. Pour chile oil into a small heatproof bowl, and let sit until ready to use, at least 10 minutes.
  4. In another small bowl, whisk the tahini with 1 tablespoon lemon juice and 2 tablespoons water. Add more water if necessary, until the consistency is good for drizzling. Season with salt.
  5. In a medium bowl, toss the fennel and onion with the remaining 2 teaspoons lemon juice. Season with salt.
  6. To serve, strain the chile oil through a fine-mesh sieve, discarding solids. Arrange cooked sweet potatoes on a platter. Drizzle with the chile oil and tahini sauce. Top with the fennel salad, basil, and sesame seeds.

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Do sweet potatoes and regular potatoes cook the same?

You can boil or steam sweet potatoes in the same way as ordinary potatoes, except that the cooking time will be a little less. Wash them gently, cut them into small-to-medium pieces, and drop them into a pan of boiling salted water or place them in the steamer. … That’s especially true if the potatoes are mashed.

What flavors go well with sweet potatoes?

What Goes Well With Sweet Potatoes?

  • Herbs & Spices: chili pepper, cilantro, cinnamon, coconut, garlic, ginger, nutmeg, rosemary, thyme, allspice, cinnamon, and clove.
  • Produce lime, onions, carrot, salt, thyme, walnuts, oranges, pineapple, apples, and potato.
  • Savory: pecans, maple sugar, and rich meats such as pork, duck, ham, and poultry.

Do Sweet potatoes have vitamin E?

As mentioned above, sweet potatoes are rich in vitamin A (1, 4). The vegetables are also rich in Vitamin C (35) and Vitamin E (36).

What is the most nutritious way to cook a sweet potato?

Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cooking time, such as boiling in a pot with a tightly covered lid for 20 minutes.

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