Bon Appetit - October 2017

14  OCTOBER 2017

CHARRED SWEET POTATOES
WITH LEMON DRESSING
4 SERVINGS The anchovy-infused olive oil
dressing is based on bagnacauda sauce,
which adds a bright, salty kick to the
caramelized sugars of the sweet potatoes.

2 lb. sweet potatoes,
preferably Garnet
2 Tbsp. plus ¼ cup olive oil
Kosher salt, freshly ground pepper
1 lemon
5 oil-packed anchovy fillets
1 garlic clove, finely grated
1½ tsp. crushed red pepper flakes
4 Tbsp. unsalted butter,
cut into pieces
3 Tbsp. vegetable oil, plus
more for drizzling
6 caper berries, thinly sliced, or
2 Tbsp. drained capers
¼ cup parsley leaves with
tender stems

Place a rack in upper third of oven;
preheat to 350°. Prick sweet potatoes all
over with a fork and rub with 2 Tbsp.
olive oil; generously season with salt and
pepper. Place on oven rack and roast
until tender, 40–50 minutes. Let cool,
then tear into bite-size pieces; set aside.

Want us to get a restaurant recipe for you?

Email us at [email protected]*

r.s.v.p.

ANDREW KNOWLTON, deputy editor

EVERY RESTAURANT

SEEMS TO HAVE A KILLER

SWEET POTATO DISH, BUT

MY FAVORITE IS FROM D.C.’S

TAIL UP GOAT. THE SWEET

POTATOES ARE CHARRED

AND CHEWY IN A GOOD

WAY, IDEAL FOR SOPPING

UP THE INTENSE SAUCE.

Meanwhile, finely grate 1 tsp.

zest from lemon and set aside. Cut peel

and white pith from lemon; discard.

Working over a small bowl, cut between

membranes to release segments into

a small bowl; discard membranes. Set

lemon segments aside.

Heat remaining ¼ cup olive oil in

a small saucepan over medium. Add

anchovies, garlic, and red pepper flakes

and cook, mashing anchovies with a

wooden spoon to break up into smaller

pieces, about 1 minute. Add butter and

cook until melted and mixture begins

to bubble. Remove from heat and mix

in the reserved lemon zest and lemon

segments. Keep dressing warm.

Heat 3 Tbsp. vegetable oil in a small

skillet over medium. Add caper berries

and fry, turning with a slotted spoon, until

browned, about 4 minutes. Transfer to

paper towels to drain.

Prepare a grill for medium-high heat.

Drizzle reserved sweet potatoes with

some vegetable oil and grill, turning

once, until charred all over, about

5 minutes. (Alternatively, you can cook

in a dry grill pan or cast-iron skillet

over medium-high heat.)

Arrange sweet potatoes on a platter

and spoon three-quarters of lemon

dressing over. Top with parsley and fried

caper berries and serve with remaining

dressing alongside.

*SUBMISSIONS BECOME THE PROPERTY OF BON APPÉTIT.

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