This dish scores very high on two scales: ease and deliciousness. Blood Orange Avocado Oil pairs perfectly with the rich sweet potatoes. We bring in a bit of sweet heat with Aleppo Chile Flakes, and the Vanilla Salt is a nice surprise at the end.
Photo courtesy of friend of the store Lori Zachary.
Time
1 hr.Rating
/rating_off.png "1 Star")
Loading...| 4 lbs. sweet potatoes, peeled and sliced into 1/4 inch slices | |
| 2 tsp salt | |
| Freshly cracked black pepper | |
| 1 tsp Aleppo Chile Flakes | |
| 1/4 cup Blood Orange Avocado Oil | |
| 2 Tbl butter | |
| 1 tsp Vanilla Bean Sea Salt | |
| Chopped fresh parsley for serving |
| 1. | Preheat oven to 375°F. Place the sweet potato slices in a large bowl. Season with salt and black pepper and toss to coat. Add in the Aleppo Chile Flakes and Blood Orange Avocado Oil. Toss to coat. |
| 2. | Heat a cast iron skillet over medium high heat. Add the butter and allow it to foam and sizzle. Once it browns lightly, remove from the heat. |
| 3. | Carefully shingle in the seasoned sweet potato slices. Drizzle on a little additional Blood Orange Avocado Oil and season the dish with Vanilla Bean Salt. |
| 4. | Place a lid on the pan or cover with foil. Roast for 15 mins. Remove the lid. Roast for an additional 15-20 mins or until the potatoes can easily be pierced with a knife and they are beginning to brown. |
| 5. | Remove from the oven and allow to cool for a few minutes. Taste a potato and season with a little additional Vanilla Bean Salt if needed. |
| 6. | Garnish with fresh parsley and a few Aleppo Chile Flakes. |
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