Autumnal in colour and taste, this is a side dish for the season that’s in it. The nutty aromas of golden butter browned, whipped into some Greek yogurt, scattered with dry roasted pine nuts and poured over salt-baked sweet potatoes. Heavenly with any roasted meat. As per the photo – I served them with a soy sauce rubbed roasted chicken (soy sauce rub = perfect crispy skin).
Salt-baking your sweet potatoes, is not essential, but the theory behind salt-baking them is that the salt helps to seals in the moisture, so they simultaneously bake and steam. This keeps them lighter, fluffier and tastier – which are all good things in my book.
In a roasting dish, fill with enough salt to cover the bottom of the dish and halfway up the sides of the sweet potatoes (use smaller sweet potatoes if possible). This is a lot of salt , but it is brushed off after cooking and can be reused for further salt-baking experiments. Bake at a medium heat (150C) for about an hour. Use a skewer to pierce through the centre and check they’re done.
Meanwhile take 200g of butter and melt in a small saucepan over a medium heat until it sizzles and then foams. It will start to turn golden in colour and develop a wonderful nutty aroma. Be careful not to overcook it let it darken, you want to keep it brown, not black.
Take it off the heat and let it cool a little, before whipping it into 200g of Greek yoghurt. Toast some pine nuts in a dry frying pan.
Serve by cutting open the sweet potato, spooning over the brown butter yogurt and some pine nuts. Finely cut some chives to finish.
Adapted from a recipe by Tori