Roasted Purple Sweet Potatoes with Romesco Sauce
Source: Ayesha Curry, The Full Plate
2 pounds medium purple sweet potatoes
1 (12-ounce) jar roasted red peppers, drained
½ cup lightly toasted blanched almonds or cashews
Juice of ½ lemon
1 garlic clove, peeled
1 teaspoon kosher salt, plus more to taste
½ teaspoon sugar
¼ teaspoon sambal oelek or chili paste
¼ cup extra-virgin olive oil
Preheat the oven to 425°F and line a baking sheet with aluminum foil.
Rinse the potatoes, place on the prepared baking sheet, and sprinkle generously with salt. Use a paring knife to poke a few holes into each potato. Roast until the tip of a paring knife slips easily into the potato, about 45 minutes.
While the potatoes bake, make the romesco: Combine the peppers, almonds, lemon juice, garlic, salt, sugar, and sambal in the bowl of a food processor and process to a chunky puree. With the motor running, drizzle in the olive oil and continue to process until the sauce is thick and smooth. Transfer to a bowl and season to taste with additional salt.
Split the potatoes and spoon some of the romesco sauce onto each.
Excerpted from THE FULL PLATE. Copyright © 2020 by Ayesha Curry. Photographs by Eva Kolenko. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.