We made these a few weeks ago and freaked out at how good they were The dish is decadent, but a complete breeze to prepare. You’ve got an amazing entree or side dish that speaks to winter cravings and it comes together in 45 minutes. We’re thinking of having this as one of our sides for our holiday feasting.
Serves 6 portions
- 3 large red garnet sweet potatoes
- 3 T coconut oil (or extra virgin olive oil)
- 2 tsp sea salt, plus more for finished potatoes
- 8 oz Mascarpone
- 1/4 C full fat Greek yogurt
- 1/2 tsp fresh lemon zest
- 2 T hot honey, plus more for drizzling
- 1/4 C fresh organic sage, finely chopped
- 1/2 C toasted hazelnuts, rough chopped
- 1/4 C fresh organic chives, chopped
- 6 whole sage leaves
- sea salt
Preheat oven to 425 degrees. Wash and scrub sweet potatoes and cut them in half, lengthwise. Rub both cut side and skin side of potatoes with oil and sprinkle all over with sea salt. On a parchment lined sheet pan, place oiled sweet potato halves cut-side down and spaced out a bit. Roast for 25-30 minutes. Potatoes are done when you can easily pierce the flesh. Potatoes should be caramelized on the cut-side and have a bit of a crispy edge. When done, set aside for 10 minutes until mascarpone mixture is ready to top each potato.
For the mascarpone mixture, grab a small to medium size mixing bowl. Add mascarpone, greek yogurt, lemon zest, hot honey and chopped sage. Mix so well combined.
To serve, place potatoes on platter, cut-side up. Dollop 2-3 tablespoons mascarpone mixture on each potato. Drizzle with more honey and top with equal amounts of toasted hazelnuts and chopped chives. Garnish each potato with one whole sage. Serve immediately.
- While this is a fairly mild mixture with the hot honey, you can substitute the hot honey for regular honey if you do not want the heat.
- If you do not have hot honey, you can make a simple batch by warming honey with slices of jalapeno or other hot chili for approximately 10 minutes. Strain honey through a sieve before using.
- This was a non-carnivore meal ~ served with a leafy green salad with lots of crunch vegetables and a light lemon herb vinaigrette.
- We chose red garnets for this recipe because that’s our favorite. The color and flavor is exceptional! However, you can use any sweet potato for this dish