Sometimes, it’s the accidents that turn out the best.
I was making Sweet Potato Gremolata from the Cook Fresh magazine but I wasn’t paying super close attention and I was cooking these brussels sprouts at the same time. It got to the point where I had totally lost track of how long I had been sauteing the sweet potatoes, I had no idea what quantities I was adding and I was just doing my own thing at that point. I was annoyed because I had been looking forward to makign this recipe but alas, it was not meant to be.
Well – lo and behold. Whatever I ended up with turned out fantastic! The sweet potato skins caramelized making them crunchy and sweet, the pine nuts became fragrant and intense because they had been in there for so long and the sweet potatoes themselves were punctuated with flavor! They were sweet without adding any brown sugar or honey and a bit tangy with the lemon zest! Wow – slight crunch on the outside but soft and savory on the inside.
When I sat down to eat it I quickly wrote out what I remembered doing differently and then made it again last week with those changes – again, fantastic! This is something super easy, yet super flavorful that I’ll be making all the time!
Sautéed Sweet Potatoes with Lemon-Parsley Gremolata
Recipe adapted from Cook Fresh Winter 2014 Magazine
3 tablespoons olive oil
3 tablespoons unsalted butter
1 1/2 lbs sweet potatoes, washed and cut into 1/2-inch dice (about five cups)
Salt and fresh ground pepper
2 tablespoons pine nuts
3 tablespoons coarsely chopped parsley
1 garlic clove, chopped
Zest of one lemon
1. Heat oil and butter in a 12-inch skillet over medium heat. When butter has melted, add the potatoes in an even layer, stirring so all sides are coated in oil mixture. Season generously with salt and pepper. Cook for 10 minutes over medium heat, shaking pan occasionally, until the potatoes just start to brown underneath. Toss the potatoes gently, reduce heat to low and continue cooking for 15-20 minutes until the potatoes are soft, easily pierced with a fork and slightly crispy (this is the key part of my “genius accident”!)
2. With five minutes or so left for the potatoes to cook, add the pine nuts to the skillet and toss gently.
3. Mince the parsley and garlic and zest the lemon. Add to the fully cooked sweet potatoes, toss for a moment or two and transfer to a serving bowl. Serve immediately.
(I let them cook too long on some sides so those caramelized while the insides just cooked. Feel free to make that genius mixtake!)