ABOUT THE RECIPE:
Baked Sweet Potatoes with Pistachio Gremolata is a filling and hearty dish.
Recipe by Julieanna Hever and Ray Cronise
Prep Time: 10 minutes
Cook Time: 40-60 minutes
Makes 2 servings
2 medium sweet potatoes
1/2 cup chopped raw pistachios
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped fresh mint leaves
1 tablespoon orange zest
1 tablespoon lemon zest
1 tablespoon freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
2 to 3 green olives, pitted and minced
1 garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes (optional), to taste
Preheat the oven to 400 degrees F. Line a baking sheet with a silicone liner or parchment paper. Scrub the potatoes well and poke a few holes in the flesh with a fork. Place on the prepared baking sheet and bake for 40 to 60 minutes, until juices begin to seep out and they are easily pierced with a toothpick or knife.
While the potatoes are in the oven, heat a medium-sized saucepan over medium-high heat. Once hot, add the pistachios and toast for 3 to 5 minutes, until fragrant.
To make the gremolata, put the toasted pistachios, parsley, cilantro, mint, orange zest, lemon zest, orange juice, lemon juice, olives, garlic, and optional red pepper flakes into a medium-sized bowl and toss to combine
Cut the sweet potatoes in half lengthwise. Divide in the gremolata in half and serve it over the baked sweet potatoes.