Seedy Charred Sweet Potatoes
- 1 ½ pounds mini sweet potatoes scrubbed clean
- Olive oil for drizzling
- Kosher salt and pepper to taste
- 4 Tbsp unsalted butter
- 4 sprigs of fresh thyme
- ¼ cup pumpkin seeds
- 1 Tbsp sesame seeds
- ¼ cup maple syrup
- 1 Tbsp sherry vinegar
- Preheat the oven to 425 F.
- Rub sweet potatoes with olive oil and season with salt all over,
- Wrap up sweet potatoes in a tight foil packet, sealing sides very well to ensure no steam will release. Place on a sheet tray.
- Bake for 35-45 minutes until the sweet potatoes are tender. You can check them by piercing them with a fork or paring knife.
- Carefully open the foil packet to release the steam. Once potatoes are cool enough to handle, cut them in half lengthwise.
- Preheat a large stainless steel pan over medium heat. Add a bit of olive oil to coat the bottom.
- 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.
- Add in butter and melt. Reduce heat to medium low.
- Toss in thyme, pumpkin seeds, and sesame seeds. Continue to cook until butter has browned and the seeds are toasted.
- 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.
- Serve potatoes on a platter with all the remaining glaze/seeds from the pan spooned on top.
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