Seedy Charred Sweet Potatoes

Updated at: Sun, 24 Nov 2024 07:05:48 GMT

Step 1

Preheat the oven to 425 F.

Step 2

Rub sweet potatoes with olive oil and season with salt all over,

Step 3

Wrap up sweet potatoes in a tight foil packet, sealing sides very well to ensure no steam will release. Place on a sheet tray.

Step 4

Bake for 35-45 minutes until the sweet potatoes are tender. You can check them by piercing them with a fork or paring knife.

Step 5

Carefully open the foil packet to release the steam. Once potatoes are cool enough to handle, cut them in half lengthwise.

Step 6

Preheat a large stainless steel pan over medium heat. Add a bit of olive oil to coat the bottom.

Step 7

Add in sweet potatoes cut side down and cook until they release from the pan and are nicely golden/charred. Season with salt and pepper.

Step 8

Add in butter and melt. Reduce heat to medium low.

Step 9

Toss in thyme, pumpkin seeds, and sesame seeds. Continue to cook until butter has browned and the seeds are toasted.

Step 10

Add in maple and sherry vinegar and shake the pan to combine. Cook about 1 minute more, just so everything combines into a nice glaze. Remove thyme. Add more salt and pepper if needed.

Step 11

Serve potatoes on a platter with all the remaining glaze/seeds from the pan spooned on top.

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