Roasted Sweet Potato with Purple Radish Microgreens

I’m still in love with the Salted Radish Butter with Honey recipe from a couple weeks ago, and it got me thinking about hot honey, which then reminded me of this recipe from the New York Times. I had a sweet potato at home, but didn’t have the requisite goat or blue cheese. Poking around the pantry, I took the recipe in a completely different direction and found that sesame oil and chili crisp oil worked beautifully with sweet potatoes and a generous topping of purple radish microgreens. These colors!

Serves 4
Prep time 1 hour and 15 min

Ingredients

• 4 sweet potatoes, scrubbed and washed, pricked with a fork

• 2 cups radish microgreens, lightly chopped

• 2 scallions, sliced

• 4 teaspoons sesame oil (1 per potato)

• 4 teaspoons chili crisp oil (1 per potato)

• Sesame seeds

• Salt

Preheat the oven to 425 degrees. Line a baking pan with aluminum foil and place the potatoes. Roast until soft inside, when a knife can go in easily, about 50-60 minutes. 

Remove the potatoes from the oven and let them rest for 10 minutes. Make a slit down each potato and peel back the skin so that you can roughly mash the insides. Garnish with scallions, purple radish greens, and drizzle with the sesame oil and chili crisp oil. Sprinkle with sesame seeds and salt to taste. Serve hot.