Sticky, Spicy Sweet Potatoes

By Chef Gabe Kennedy

September 27, 2024

Serves

6–8

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Japanese Sweet Potatoes8 small, skin on

Flamingo Estate Extra Virgin Olive OilTo sear

FOR CHILI AND GARLIC GLAZE-

Red Onion1, minced

Garlic4 cloves, minced

Butter3 tbsp

Harissa Paste3 tbsp

Fish Sauce1 tbsp

Rice Wine Vinegar2 tbsp

Flamingo Estate Biointensive Native Wildflower Honey4 tbsp

Black Pepper1 tsp

Hazelnuts1/4 cup toasted, chopped, for garnish

Lemonszest for garnish

Steps

Preheat oven to 375°F. First roast sweet potatoes whole, until tender. Then slice into halves or quarters depending on size. Score the flesh and sear in a hot pan with Olive Oil until golden brown.
To make the glaze, cook out red onion, garlic, and half the butter over medium heat until sweet. Remove from the pan and reserve. Over high heat, add the rest of the butter and harissa. Cook for a few minutes, then add fish sauce and rice wine vinegar and cook until it is reduced by half. Last, add the honey and garlic and black pepper. Cook until the sauce has turned into a thick glaze (reducing it by approximately half).
begins to caramelize. Top with toasted hazelnuts and lemon zest.