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Agrodolce sweet potatoes with creamy pumpkin spread recipe

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Ingredients

Adjust Servings:
2 Sweet Potato (about 1½ pounds), sliced into ½-inch thick rounds
2 tablespoons Red Wine Vinegar
1 tablespoons Brown Sugar
5 tablespoons Olive Oil , divided
Kosher Salt
freshly ground Black Pepper
4 plum Tomato , halved
1 sprig fresh Oregano , plus 1 tablespoon leaves, chopped, plus leaves for garnish
4 ounces Feta Cheese , crumbled (about 1 cup)
¼ cup toasted Pumpkin Seeds , coarsely chopped

Agrodolce sweet potatoes with creamy pumpkin spread recipe

  • Serves 4
  • Medium

Ingredients

Directions

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Tossing the sweet potatoes and tomatoes with vinegar (agro) and sugar (dolce) before roasting gives the finished dish pleasing sweet and sour notes. Served over a salty feta, toasted pumpkin seed, and fresh oregano spread, this is a standout summer-into-fall side dish that is great with roasted chicken or pork loin. The feta dip can be made up to one day ahead.

Steps

1
Done

Preheat oven to 375°F.

2
Done

Toss together the sweet potatoes, vinegar, brown sugar, and 2 tablespoons of oil. Season with salt and pepper. Roast on a rimmed baking sheet, turning halfway through, until the sweet potatoes are tender, 30 to 35 minutes.

3
Done

Toss together the tomatoes, oregano sprig, and 1 tablespoon of oil. Season with salt and pepper. Roast, cut-side up, on a separate baking sheet until soft, 25 to 30 minutes.

4
Done

While the vegetables roast, make the feta spread. Combine the feta, pumpkin seeds, oregano leaves, and remaining 2 tablespoons of oil in a bowl. Season with salt and pepper.

5
Done

Serve the sweet potato and tomatoes over the feta spread. Garnish with oregano leaves.

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Swiss chard tabbouleh with pumpkin seeds recipe
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Chilled buttermilk maple soup recipe
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Swiss chard tabbouleh with pumpkin seeds recipe
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Chilled buttermilk maple soup recipe

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