Preheat your oven to 400°F (200°C).
Wash the Japanese sweet potatoes and pat them dry. Prick each potato a few times with a fork to allow steam to escape. Drizzle with Flamingo Estate Extra Virgin Olive Oil and rub to coat evenly.
Place the sweet potatoes on a baking sheet and roast in the preheated oven for about 30-40 minutes, or until tender when pierced with a fork.
Make the Chili and Garlic Glaze:
In a medium saucepan, melt the butter over medium heat. Add the minced red onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the harissa paste, fish sauce, rice wine vinegar, honey, and black pepper. Stir well and let the mixture simmer for about 5 minutes, allowing the flavors to meld. Remove from heat.
Combine and Serve:
Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly. Cut them in half lengthwise.
Drizzle the chili and garlic glaze over the warm sweet potatoes, ensuring they are well coated.
Garnish with toasted hazelnuts and lemon zest before serving.
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