Roasting sweet potatoes in a lightly ashed-over bed of coals turns their flesh fluffy and smoky. Drizzle with sour cream, and garnish liberally for a riot of textures, colors, and tastes.
4 (8-ounce) white or orange sweet potatoes
1/2 cup sour cream
2 tablespoons olive oil
1 tablespoon fresh lime juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pomegranate arils
1/4 cup cilantro or flat-leaf parsley leaves
1/4 cup watercress or baby arugula
1/4 cup Castelvetrano olives, pitted and coarsely chopped (optional)
How to Make It
Prepare a charcoal fire to medium-high. Let flames subside. Wrap potatoes in a double layer of foil. Nestle potatoes down into coals using tongs. Place a few coals on top. Roast potatoes 45 minutes or until very tender; remove from coals. Let stand 15 minutes.
Unwrap potatoes; cut into large wedges. Place on a large platter. Spoon sour cream over the top. Drizzle with oil and lime juice, and sprinkle with salt and pepper. Top with pomegranate, cilantro, watercress, and olives. Serve with lime wedges.
Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.