Whipped Sweet Potatoes with Sizzled Scallions
creamy whipped sweet potatoes with a walnut & sizzled scallion topping
servings: 4
Ingredients
Scale
- 2 lbs sweet potatoes
- kosher salt
- ¼ cup olive oil, plus more as needed
- 6 scallions, thinly sliced
- ¾ cup walnuts, roughly chopped
- 2 tbsp sesame seeds
- ½ tsp crushed red pepper
- 1 tbsp butter
- 1 tbsp soy sauce
- 1 tbsp honey
Instructions
- Preheat the oven to 425°F. Place the sweet potatoes onto a sheet pan. Drizzle the sweet potatoes with olive oil to fully coat. Season with a pinch of salt. Roast for 1 hour, or until caramelized and tender. Let cool for about 15 minutes.
- Meanwhile, heat a 12” skillet over medium heat. Add the ¼ cup of olive oil. Once hot, add the scallions, walnuts, and sesame seeds. Quickly saute for about 2 minutes until the scallions are sizzled and walnuts/sesame seeds are toasted. Stir in the red pepper flakes and season with a pinch of salt. Turn off the heat.
- Use your hands to peel off the sweet potato skins and add all of the flesh to a food processor. Add the butter, soy sauce, and honey. Process until smooth and creamy. Season with salt to taste.
- Plate the whipped sweet potatoes with the scallion mixture spooned over top.