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Charred Sweet Potatoes with Toum

Charred Sweet Potatoes with Toum

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This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.


  • 1 cup grapeseed or vegetable oil
  • ⅓ cup garlic cloves (6–8)
  • 2 tablespoons fresh lemon juice
  • 8 small sweet potatoes (about 1½ pounds), scrubbed
  • 4 tablespoons unsalted butter, divided
  • 2 teaspoons nigella seeds (optional)

Ingredient Info

  • Nigella seeds can be found at Middle Eastern and Indian markets and online.

Recipe Preparation

  • Chill oil in freezer 30 minutes (this helps the sauce emulsify). Pulse garlic in a blender with lemon juice, ¼ cup cold oil, and 1 Tbsp. ice water until smooth. With motor running, very gradually and steadily stream in ½ cup oil (you don’t want to risk having the emulsion split). Scrape down sides and continue to blend, slowly adding remaining ¼ cup oil, until a slightly thick sauce forms (it should cling to a spoon). Add 1 more Tbsp. ice water, season with kosher salt, and pulse again to combine. This whole process will occupy 8–10 minutes. Take your time! Transfer toum to a medium bowl.

  • Place a rack in bottom third of oven and preheat to 400°. Place sweet potatoes in a large heavy skillet, preferably cast iron. The pan should be large enough so that sweet potatoes cover only half of the pan. Pour in just enough water to barely coat bottom of pan. Cover tightly with foil and bake sweet potatoes until tender, 30–35 minutes. Transfer to a cutting board and let cool; reserve skillet. Slice sweet potatoes in half lengthwise.

  • Return reserved skillet to rack and heat 20 minutes. Remove skillet from oven and swirl 2 Tbsp. butter around in pan to coat. Add sweet potatoes, cut side down, and roast until edges are browned underneath and crisp, 18–25 minutes.

  • Spoon some toum on a plate or in shallow bowl and arrange sweet potatoes on top (save extra toum for another use). Stir remaining 2 Tbsp. butter and honey in skillet and place over medium heat to warm. Drizzle honey butter over sweet potatoes. Sprinkle with nigella seeds, if using, and sea salt.

Reviews SectionLove this recipe, I could not get my toum to thicken though :(. However I found a Whole Foods Market Brand that makes delicious toum so I was able to complete the dish. The brand TOOM Garlic Dips even have a few flavors making it either spicy or basily to mix it up! YUM!I couldn't get my Toum to thicken enough but the flavor was great.AnonymousWashington, DC 04/01/20Never had luck with the Toum emulsifying... kind of ruined the recipe for me, sadly.I adore this recipe. It works taste-wise even if your toum doesn't emulsify - delicious anyway.But I finally got the toum right - I finally tried putting the garlic through a press before trying to blend it. Worked perfectly. Serve these potatoes with the best darned steak you can get your hands on - the toum is great on steak as well.This is an excellent recipe. Wouldn't change a thing. Make sure to really heat up the cast iron pan before putting the potatoes in for the final roast.AnonymousIthaca, New York04/16/19are the sweet potato skins edible? i have not found them to be. i love all your recipes, Andy. have you written a cookbook and i just don't know it?hollis5Vero Beach, FL02/06/19I saw this recipe, had sweet potatoes, but no oil. So we just had the sweet potatoes sans toum. They were absolutely delicious. I am looking forward to making again with the toum.nadinewalsworth8597Maple Valley, WA01/14/19Unbelievably delicious. I accidentally forgot about the oil in the freezer for almost a week, so it was pretty solidified in a blender cup. Added the garlic, lemon juice and a few ice cubes to the solid oil and it emulsified perfectly. My new go-to sweet potato recipe. Thank you Andy!!AnonymousBrooklyn12/08/18Use a bit of Xanthan Gum. It will help hold the emulsion. It is easily found in the baking section of the grocery store and comes in handy for all types of things.Bobby KeeneLos Angelese12/01/18A DELICIOUS RECIPE. Made this because I had sweet potatoes and nothing to do with them, and it is honestly perfect (even if the pan handle breaks as you take it out of the oven and your potatoes end up on the kitchen floor) I'd love to try it again, this time with a new pan! ;)AnonymousLondon, UK11/30/18Delicious recipe!A few tips for toum:-Careful not to add the oil in too quickly-If the emulsion breaks, add an egg white into 1/4 of your mixture (garlic/water/lemon juice/oil) and SLOWLY add the rest of the mixture back in-Use a food processor instead of a blender, imhoThe first time I made this, the toum came out perfectly and it was so freaking good! I tried to make it two more times and each time I wasn't able to get it to emulsify! Any suggestions?AnonymousBrooklyn, NY03/16/18

Recipe Collection

Related: appetizers, gluten-free, kid-friendly, Shabbat, Sukkot, Thanksgiving, vegan, vegetables & legumes, vegetarian

Prep time: 10 minutes

Cook time: 45 minutes

Yield: 5-6 as a side dish

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Forget the cinnamon and add some Mediterranean flair to your sweet potatoes this fall. Za’atar (available at Middle Eastern and kosher food markets, as well as online) is a blend of hyssop, salt and often oregano and sesame seeds that complements the sweet, earthy flavor of fall’s favorite potato. Serve these with your Friendsgiving/Thanksgiving meal or with a weeknight dinner.


  • 4 medium sweet potatoes, scrubbed (not peeled) and cut into ½-inch wedges
  • 4 teaspoons za’atar
  • 3 teaspoons sweet paprika
  • 1 teaspoons cayenne pepper
  • Salt and pepper to taste (approximately 1–2 teaspoons of each)
  • About 3–5 tablespoons olive or avocado oil


  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss the potatoes directly onto the pan with a drizzle of oil and the spices. Mix (with your hands, even!) until everything is well coated and spread out evenly on the pan. You may need to use two pans for this since the key to getting the potatoes crisp is to make sure they are not crowded on the baking sheet. Bake for 40 to 45 minutes, until tender and lightly browned. To make them extra crisp, move to the upper rack and turn on the broiler to high for 3 to 5 minutes, watching closely so they don’t burn. Remove from the oven and let cool. Serve with toum or your favorite savory dipping sauce.

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To rid you of the trouble of doing many dishes and to let you enjoy a tasty meal, a one pot recipe is highly recommended. With cheese, broccoli, rice, salts and spices, this perfect dish can be created and enjoyed.

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15. Rosemary’s Christmas Chicken

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A wonderful chicken recipe has to be one with a hint of rosemary. This herb has quite an influence over a good Christmas dish. Easy ingredients and comfortable methods make this an exquisite dish.

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42. Charred Sweet Potatoes With Toum

An amazing dish with well-done sweet potatoes with a honey glaze, this is something you need to try this Christmas. Topping it off with some sea salt and nigella seeds and this is bound to be a great side dish.

Savory/dinner sweet potato ideas?

I have lots of them. I LOVE all things sweet potato but my husband is more skeptical. He grew up exclusively eating them as a “sweet” with brown sugar etc. I want to make a savory dish that he might like. I’ve done baked with beans/avocado/sour cream before and it was not a huge hit. Any other ideas?

The other day I made sweet potato gnocchi in a bacon and brown butter sauce, I would have happily kept eating it until I died

Ottolenghi’s sweet potato fritters. They have scallion and sriracha in them and are nice and savory.

Sweet potato chunks are also nice in Thai curry sauce.

Black bean and sweet potato burritos

Roast some & use them as the base for sloppy Joe’s. or thinly slice, toss with olive oil, salt, cumin & paprika & roast them in the oven.

Diced, roasted, then tossed with a sauce of honey, butter, cinnamon, salt, and a tiny bit of cayenne. Sweet but pairs well with plenty of non-sweet dishes too.

I haven't tried it, but I'll bet Sweet potato would make really good fondant potatoes.

I make sweet potato crust barbecue chicken pizza. I make this one, it's amazing.

I like baking them with beans, chipotles, honey, and a bunch of tomato paste. The chipotle/honey combo makes it sweet but with some spice to it.

I also like mashing them with some curry powder and coconut milk.

Sweet Potato and Sausage Hash

I roast mine and then top with a dash of balsamic vinegar OR Worcestershire sauce and fresh ground pepper.

I’ve done roasted carrots with cumin and. paprika? Turmeric. I guess basically I’m saying roasted with some Indian seasoning would probably be tasty (and savory).

If you want to ease into sweet potatoes, try to get your hands on some korean batatas (?spelling). Sometimes they're called purple yams. I got them on a whim recently and I can't get over them. They have the starchy texture of a regular potato and the flavor of a sweet potato. I just dice them and roast in some oil and salt at like 450.

I, like you, love sweet potatoes and usually leave them unadulterated when I cook them. I have seasoned them with some garlic/onion powder, paprika and salt prior to roasting for a savory punch. Not sure if thatɽ fit the bill.

Sweet potato pies and those mashed brown sugar marshmallow-y things make me fucking sick. They are an abomination.


This show stopping salad is a delicious, meatless, hearty meal. Ras el hanout, is a legendary North African seasoning blend loaded with heady and aromatic spices, the perfect flavors for oven-roasted cauliflower.

Tabil is a Tunisian spice blend consisting of a savory, fragrant blend of coriander, caraway, and cumin. The chicken in this salad is heartily seasoned with this tasty spice blend before cooked, shredded into tender bite-sized pieces, and topped on a heaping bed of baby arugula (along with other very tasty additions.)

These delicious marinated cremini mushrooms make a great snack, or a side dish for your next cookout or gathering. Think of the seasonings in this recipe as a starting point and adjust or substitute depending on your personal preferences.

Grilled Pork Pitas and Toum Sauce

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These grilled pork pitas with garlic-y toum sauce make an awesome and unexpected weeknight dinner, and the leftovers are fantastic for lunch the next day.

This recipe for pork kebab pitas with toum is a mashup of a few similar sandwiches that hail from various Mediterranean and Middle Eastern countries. All throughout the region you can find different versions of grilled, marinated meats wrapped in pitas and slathered with a pungent garlicky sauce. There are gyros, souvlaki, doner, shawarma kofta, and kebab just to name a few. They’re all very similar, but each has its own unique qualities, and more importantly, they’re all incredibly delicious.

Here I’ve combined a few different techniques and ingredients to create a pita sandwich that tastes even better than it looks. Let’s break it down:

First let’s talk about the star of the show – the meat. I chose to use pork here for a few different reasons. Pork is actually the most traditional meat used on a gyro (contrary to what we see here in the states), but I chose it for it’s flavor. Recently I started buying a new brand of pork called Farm Promise at my local Shoprite, and it’s some of the best pork I’ve had in a long time.

Farm Promise pork is raised by family farmers that pride themselves on humanely raising healthy pork without ever using antibiotics, hormones, or growth promotants. Farm Promise makes cleaner food not only accessible in my area, but they also make it affordable, and that’s something to really be happy about.

I cut a Farm Promise pork loin into big chunks, then let them marinate in lemon juice, red wine vinegar, honey, red onion, garlic, oregano, and a touch of cumin. After a long, slow marinade, the pork gets skewered and grilled to perfection. The meat will taste best grilled over charcoal, but a gas grill or even an indoor grill will do ya just fine.

Next up is the sauce. For years I’ve been making a similar version of this recipe with a classic tzatziki sauce. I love tzatziki – the garlicky Greek yogurt sauce dotted with cucumbers and dill, but I’ve become a bit bored with it. Enter: toum, a naturally vegan, intensely flavored Lebanese garlic sauce that has quickly become my favorite thing ever. Be warned – this sauce is no joke. Plan to make it and eat it on a day when you don’t have to be anywhere after dinner, because you will reek of garlic in the best way possible (although others may not agree).

Making toum is very simple and only requires five ingredients: garlic – lots of it, lemon juice, neutral oil (I like grapeseed), water, and salt. But don’t let the humble ingredient list fool you. The magic of this sauce all comes down to using proper technique. Toum is an emulsion, which means that you need to take your time and practice patience while making it. You cannot rush this recipe like I did the first time I made it, or it will break into a sad oily mess that can only be saved by the addition of an egg yolk, which will essentially turn it into mayonnaise. You want to avoid that if you can, but it’s better than throwing it all away.

Garlic, lemon juice, ice cold water, salt and a little bit of chilled oil are added to a blender and blended on high. Then the rest of the oil gets streamed in very, very, very slowly. I can’t stress enough not to rush this step. It should take between 5-10 minutes to stream all the oil in, and your sauce will turn into a thick, creamy, cloud-like emulsion. It will have a smooth texture and will taste lemony, intensely garlicky, and you will want to slather it on everything immediately. Take your time, and you’ll have no problems.

I first learned about toum from this recipe in Bon Appetit, which is why I opted to put sweet potato fries in the pita. French fries are a super common ingredient in gyros all throughout Greece, but I found that the salty, garlicky toum becomes even more addictive when paired with sweet potatoes instead. I make easy oven fries that can roast while the rest of the dish is being assembled.

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A simple salad of diced tomatoes, cucumber, red onion, and fresh oregano dressed with just a bit of olive oil and lemon adds freshness and crunch. The final touch is a little bit of crumbled feta cheese to add a salty bite, but you can totally skip this if keeping dairy free.

Lay down a piece of pocketless pita or flatbread (store bought is totally fine), then spread it with plenty of toum. Throw on some chunks of pork (without the skewer, obviously), then top with a few sweet potato fries, a little tomato cucumber salad, then finish with some crumbled feta. Wrap it up, then dive in.

These pork kebab pitas with toum are easily one of the tastiest things I’ve made in recent memory, and I cannot wait to make it again. I hope you give it a try!

Stir-Fry Hack: Put It in a Tortilla

This post originally appeared in the January 11, 2021 edition of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now.

It’s been a year of tortillas for me. Chinese stir-fry, my household’s typical default meal, has found new life in tortillas that we buy in bulk and pull out from the fridge or the freezer, ready to go in a matter of seconds. I’ve combined roasted asparagus with a smattering of sour and spicy Sichuan-style shredded potatoes and a schmear of garlicky toum, or maybe it was a sticky-sweet Thai chile sauce. I’ve mixed dry-pot cauliflower with charred sweet potatoes, wok-seared sugar snap peas with caramelized onions and glass noodles tinted brown with soy sauce, broccoli stir-fry and frozen tater tots heated to a crisp in the oven, all then wrapped up.

The intractable truth that tortillas and all manner of flatbreads — roti, bing, pita, the list goes on and on — are perfect vehicles for other edible objects is not a novel revelation. But in a year of unrest and resignation, my personal tortilla journey has broken new ground, with the belated realization that nearly anything I had previously paired with rice or noodles could also be stuffed into a big flour tortilla, rolled up tight, and consumed in one tidy package, no mess no fuss.

It is quite possibly patronizing and absurd for me to provide instructions for how to put food in a tortilla, but for those who need it, I suggest using large flour tortillas — or the low-carb or spinach or multigrain or whatever variety you wish, I’m not here to judge — from your favorite brand or independent tortilla maker (this is not a project for the otherwise delicious corn tortilla, perfect for tacos). The key is to use at least two different dishes as fillings, pairing an item that’s more likely to fall out with a solid option that will stay put, and to go wild on the spreads and condiments. The interplay of flavors and textures, compressed and encased in pure, comforting carbs, makes each mouthful of these “fusion” “burritos” a perfect gustatory symphony. I’ve found particular inspiration from my latest TikTok obsession @burrito.mac, a guy in Minnesota who has been stuffing his tortillas with chicken alfredo, cheeseburgers, Hot Pockets, and even other burritos in a quest to answer the highly scientific question, “Does it burrito?”

I usually warm up the tortilla in the microwave to make it more pliable, but you could also heat it briefly on the stove. Once it’s filled with your desired ingredients and rolled into the approximate semblance of a burrito, you may decide to lightly grill your creation in a pan for a hint of crunch and to help it hold together if it’s close to bursting at the seams. I’m often too lazy to do this, but whenever I do, the payoff is big in terms of both texture and structure.

And then I eat my bastardized stir-fry burrito, decimating it so swiftly and cleanly that, minutes later, it’s as if it didn’t even exist. There are no crumbs to clean up, no extra dishes or utensils left to wash. Just the dream of what hodgepodge I’ll stick in a tortilla next time — a wrapped gift of flavors and textures, from me, to me.

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How do you make them?

This recipe is as easy as tossing together thinly sliced potatoes and onions with fresh rosemary, olive oil, salt and pepper, spreading them out onto a baking sheet and then roasting in the oven for about 40 minutes. Not a fan of rosemary? Substitute thyme, or leave it out altogether. The potatoes will still be delicious.

You're Gonna Want to Make a Double Batch of Michael Symon's "Ranchovy" Dressing

His cross between Caesar and ranch dressing is simply perfect.

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Who likes ranch dressing? Who likes Caesar salad dressing? Well, great news: chef Michael Symon has created a dressing that’s a mashup of both — creamy and tangy like ranch, with the umami punch of Caesar.

During his Grilled Shrimp with “Ranchovy” Salad class on Food Network Kitchen, Symon reveals how to make the dressing. He combines sour cream, mayonnaise, buttermilk, lemon juice, garlic, tons of chopped dill and parsley — and wait for it — a few anchovies.

Yep, that’s right, anchovies give Caesar salad dressing its signature rich flavor, even though you barely know they’re there. According to Symon, the key is to turn them into a paste by finely chopping them and then using the flat side of your chef’s knife to drag them along the cutting board. Whisk this paste into your dressing, and its texture will melt away, but its briny flavor will meld with everything else, imparting a lovely touch of meatiness.

Symon tosses the ranchovy dressing with chopped romaine hearts, grilled shrimp, croutons and some freshly shaved Parmesan cheese — a dish that clearly takes its cue from classic shrimp Caesar salad. But you can really use it on any sort of salad: it’s a perfect way to transform a simple bowl of greens into something exciting that you’ll want to devour. Or, try serving it alongside sliced raw veggies or homemade wings for dunking.

In conclusion, we’ll leave you with a profound takeaway: you’ll probably want to double or triple the ranchovy recipe and keep it in the fridge all week long. And if you just so happen to eat double the number of veggies you normally do? Weird!


This sweet, date-based dipping sauce comes in different flavours.

It’s basically a date honey that goes excellent on spicy chicken skewers, baked sweet potatoes, pancakes, and apples.

Silan is a staple of Israeli cuisine. It’s not only delicious, but healthy as well since dates are rich in antioxidants, fiber, B vitamins, potassium, magnesium, iron, and calcium.

The best part is that this sweet honey is lower in calories than brown or white sugar.

The sweetness of the date honey syrup pairs well with cheese, vegetable, or meat courses.

Toum is a creamy, garlic sauce, condiment, and a dip that originated from Lebanon.

It contains considerable amounts of raw garlic which give a pungent kick to any dish.

It pairs well with kebabs or grilled meat, and it can be a bold alternative to egg-free mayonnaise to add to your French fries.

Adding Toum to your vegetables or pasta is a quick way to enrich the foods with garlic flavour.

The dip can also be used as a spread because of its thickness. The possibilities of how to serve it are endless. Besides garlic, the dip contains lemon juice, vegetable oil or olive oil, and salt.