{"id":1274,"date":"2024-05-27T12:17:19","date_gmt":"2024-05-27T12:17:19","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/roasted-sweet-potatoes-with-triple-cream-cheese\/"},"modified":"2024-07-30T06:31:15","modified_gmt":"2024-07-30T06:31:15","slug":"roasted-sweet-potatoes-with-triple-cream-cheese","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/roasted-sweet-potatoes-with-triple-cream-cheese\/","title":{"rendered":"Roasted Sweet Potatoes With Triple-Cream Cheese"},"content":{"rendered":"<p>Years ago chef John Yelinek accidentally left a batch of sweet potatoes baking in the back of a hot oven. Now this is his favorite way of getting crispy, charred skins and custardy interiors. At Ladder 4 Wine Bar in Detroit, MI\u2014one of our Best New Restaurants of 2023\u2014the soft sweet potatoes serve as a base for spiced seeds and heaps of cheese.<\/p>\n<p>At home, a moderate hour-long roast gets the job done (but if you happen to \u201cforget\u201d about them for another hour, all the better). Scrub, but don\u2019t pierce\u2014and definitely don\u2019t peel\u2014the sweet potato skins; they act as an incubator, allowing the insides to transform from rock hard to yieldingly gooey.<\/p>\n<div>\n<h2>Ingredients<\/h2>\n<p>4 servings<\/p>\n<div>\n<p>2<\/p>\n<div>lb. medium sweet potatoes (about 6), scrubbed<\/div>\n<p>1<\/p>\n<div>Tbsp. coriander seeds<\/div>\n<p>1<\/p>\n<div>tsp. cumin seeds<\/div>\n<p>1<\/p>\n<div>tsp. fennel seeds<\/div>\n<p>\u00bd<\/p>\n<div>cup raw pumpkin seeds (pepitas)<\/div>\n<p>2<\/p>\n<div>tsp. raw sugar<\/div>\n<p>2<\/p>\n<div>tsp. smoked paprika<\/div>\n<p>1<\/p>\n<div>tsp. chile-lime seasoning (preferably Taj\u00edn)<\/div>\n<p>1<\/p>\n<div>Tbsp. extra-virgin olive oil, plus more for drizzling<\/div>\n<p>1<\/p>\n<div>tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt, plus more<\/div>\n<p>6<\/p>\n<div>oz. triple-cream cheese (such as Saint Andr\u00e9 or D\u00e9lice de Bourgogne), room temperature, cut into 1&#8243; pieces<\/div>\n<p>2<\/p>\n<div>Tbsp. pomegranate molasses<\/div>\n<p>1<\/p>\n<div>tsp. sherry vinegar or red wine vinegar<\/div>\n<div>Torn tender herbs (such as parsley, dill, and\/or cilantro; for serving)<\/div>\n<div>Flaky sea salt<\/div>\n<\/div>\n<\/div>\n<div>\n<h2>Preparation<\/h2>\n<ol>\n<li>\n<h4>Step 1<\/h4>\n<p>Place a rack in middle of oven; preheat to 450\u00b0. Roast <strong>2 lb. medium sweet potatoes (about 6), scrubbed<\/strong>, on a parchment-lined rimmed baking sheet until very tender, 60\u201370 minutes.<\/p>\n<h4>Step 2<\/h4>\n<p>Meanwhile, toast <strong>1 Tbsp. coriander seeds<\/strong>, <strong>1 tsp. cumin seeds<\/strong>, and <strong>1 tsp. fennel seeds<\/strong> in a dry small skillet over medium heat, shaking pan often, until fragrant and slightly darkened, about 2 minutes. Transfer to a small food processor and pulse until seeds are very coarsely ground (you can also do this with a mortar and pestle).<\/p>\n<h4>Step 3<\/h4>\n<p>Toast <strong>\u00bd cup raw pumpkin seeds (pepitas)<\/strong> in same skillet over medium heat, shaking pan often, until slightly darkened and starting to pop, about 4 minutes. Transfer to food processor and pulse until pumpkin seeds are very coarsely ground. Transfer seed mixture to a medium bowl and add <strong>2 tsp. raw sugar<\/strong>, <strong>2 tsp. smoked paprika<\/strong>, <strong>1 tsp. chile-lime seasoning<\/strong>, <strong>1 Tbsp. extra-virgin olive oil<\/strong>, and <strong>1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>. Mix dukkah to combine.<\/p>\n<h4>Step 4<\/h4>\n<p>Transfer sweet potatoes to a platter, split lengthwise with a small knife, and open up like a book. Using a fork, lightly mash flesh, making sure to keep skins intact; season lightly with kosher salt. Dot evenly with <strong>6 oz. triple-cream cheese, room temperature, cut into 1&#8243; pieces<\/strong> (it will begin to melt). Stir <strong>2 Tbsp. pomegranate molasses<\/strong> and <strong>1 tsp. sherry vinegar or red wine vinegar<\/strong> in a small bowl; drizzle over potatoes. Spoon dukkah over (use all of it), top with <strong>torn tender herbs (such as parsley, dill, and\/or cilantro)<\/strong>, and drizzle with oil. Season with <strong>flaky sea salt<\/strong>.<\/p>\n<p><strong>Do Ahead:<\/strong> Dukkah can be made 1 week ahead. Store airtight at room temperature. Stir to break up any clumps before using.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Years ago chef John Yelinek accidentally left a batch of sweet potatoes baking in the back of a hot oven. Now this is his favorite way of getting crispy, charred skins and custardy interiors. At Ladder 4 Wine Bar in Detroit, MI\u2014one of our Best New Restaurants of 2023\u2014the soft sweet potatoes serve as a [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":1275,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1274","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1274"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1274\/revisions"}],"predecessor-version":[{"id":5158,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1274\/revisions\/5158"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1275"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}