Zaynab Issa's Roasted Sweet Potatoes with Yoghurt and Pistachios
This autumnal dish has wonderful texture and a delightful umami flavour.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, New York-based chef and Bon Appetit food editor Zaynab Issa shares her recipe for roasted sweet potatoes with yoghurt and pistachios.
Roasting sweet potatoes brings out their natural sweetness and soft texture and creates a delightfully crisp and caramelised skin. Zaynab Issa's recipe involves roasting this sugary root vegetable and pairing it with a creamy, umami concoction of Greek yoguhrt, miso paste, lemon juice, garlic, and salt.
Topped with pistachios for nutty flavour and a complementary crunch, this recipe boasts a wonderful flavour profile and well-balanced textures. It's impressive and satisfying enough as a standalone meal, or can make a wonderful accompaniment to other dishes.
We personally recommend serving this comforting carb delight at your next autumnal dinner party!
Ingredients
- 900g sweet potatoes
- ¼ cup olive oil
- 1 cup Greek yoghurt
- 2 tsp white miso paste
- 2 tbsp lemon juice
- 1 garlic clove, finely grated
- 2 tbsp mint, plus more for serving
- 1 tbsp hot honey or 1 tbsp honey mixed with 1 tsp hot sauce of choice, for serving
- 1 shallot, thinly sliced
- 2 tbsp pistachios, roughly chopped
- Flaky salt, to taste
- Black sesame seeds, to garnish
Method
Preheat the oven to 220 degree Celsius.
Place sweet potatoes that have been halved lengthwise, and if large cut into 10cm pieces, on a baking sheet.
Drizzle with 3 tablespoons of olive oil, and season generously with kosher salt and black pepper.
Lay the potatoes cut side down on a baking sheet and roast for 25-30 minutes or until tender and browned on the bottom.
In the meantime, prepare the sauce by mixing the yogurt, miso paste, lemon juice, garlic, ½ teaspoon kosher salt, and 2 tablespoons mint in a small bowl.
Chill until ready to serve.
Spread the yogurt onto a platter and lay the sweet potatoes over top.
Drizzle with hot honey, and sprinkle over remaining mint.
Finish with the sliced shallot, pistachios, black sesame seeds, and flaky salt.
For more from Zaynab, follow her on Instagram at @zaynab_issa.
Photography by Meghan Marin. Styling by Laura Woolf.
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