If you enjoy dips, this one is worth trying: sweet potatoes are whipped together with garlic confit and olive oil. The natural sweetness of the potato balances the mellow, sweet garlic confit. This preparation might become your favorite way to serve sweet potatoes. Pair it with pita bread or a selection of raw vegetables.
Info
- Cook time: 45 minutes
- Total time: 1 hour 30 minutes
- Yield: 6 to 8 servings
Ingredients
Garlic Confit
- 1/2 cup peeled garlic cloves
- 1/2 cup extra-virgin olive oil, or as needed to submerge the garlic
Skordalia
- 5 medium sweet potatoes
- 1/3 cup oil from garlic confit, or extra-virgin olive oil
- Zest and juice of 1/2 lemon
- 2 teaspoons ground nutmeg
- 2 teaspoons kosher salt, plus more as needed
Candied Pumpkin Seeds
- 1/2 cup sugar
- 1/4 cup pumpkin seeds
- Pinch kosher salt, or to taste
Garlic Crème Fraîche
- 2 cups crème fraîche
- 2 garlic cloves, peeled
- Zest and juice of 1/2 lemon
- 1 tablespoon extra-virgin olive oil
- Kosher salt, to taste
Garnish
- Harissa Oil (recipe follows), to taste
- 1 tablespoon picked thyme leaves
- 1 tablespoon chopped flat-leaf parsley
Harissa Oil
- 1/2 cup olive oil
- 2 tablespoons harissa paste
- 1/2 teaspoon kosher salt
Instructions
- Make the garlic confit: Heat the oven to 300 degrees F. Put the garlic and olive oil in an oven-safe container. Bake for 25 to 35 minutes, until the garlic is soft. Take it out of the oven and let it cool to room temperature. If you are not using it right away, move the garlic and oil to an airtight container and keep it in the refrigerator for up to 1 week.
- Make the skordalia: Heat the oven to 425 degrees F. Scrub the sweet potatoes and dry them well. Poke each one several times with a fork. Cover a sheet tray with foil. Put the sweet potatoes on the tray and bake until very tender, about 45 minutes.
- Take the potatoes out of the oven and let them cool slightly. Cut them in half. Scoop the flesh into the bowl of a food processor; you should have about 3 cups. Throw away the skins. Add the garlic confit, oil, lemon zest and juice, nutmeg, and salt. Pulse until smooth. Taste and add more salt if needed.
- Make the candied pumpkin seeds: Heat the oven to 350 degrees F. Line a sheet tray with parchment paper or a silicone mat and set it aside.
- In a small saucepan, mix the sugar with 1/2 cup of water and bring to a boil. Turn the heat down to medium. Add the pumpkin seeds. Cook for about 7 minutes, until the syrup has reduced, looks shiny, forms glossy bubbles, and sticks to the seeds. The time may vary depending on the size of your pot, so watch it closely. Take the pan off the heat and carefully pour the contents into a mesh strainer to drain. Spread the drained pumpkin seeds in a single layer on the prepared tray and sprinkle with kosher salt.
- Bake the seeds for 8 to 10 minutes, until they are dry, shiny, and crispy. The candied pumpkin seeds can be made ahead and kept in an airtight container.
- Make the garlic crème fraîche: Put the crème fraîche in a medium bowl. Grate the garlic over it using a rasp grater. Add the lemon zest and juice, olive oil, and salt to taste, and stir to combine. The crème fraîche can be made up to 4 days ahead and stored in an airtight container in the refrigerator until ready to use.
- To serve: Mound the skordalia in the center of a serving plate. Press the back of a large serving spoon or tablespoon into the center while turning the plate toward you to create a well. Drizzle the garlic crème fraîche into the well, then drizzle with Harissa Oil and a little garlic confit oil. Roughly chop the candied pumpkin seeds and scatter them over the top. Finish with the thyme and parsley.
- Make the Harissa Oil: Put the oil, harissa paste, and salt in a blender. Blend until well combined. The oil can be kept in the refrigerator for up to 1 week. It makes a generous 1/2 cup.
