Blood Orange Sweet Potatoes
Servings
2=4
Total time
1
hourThis 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.
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish with fresh parsley and a few Aleppo Chile Flakes.
