Sweet Potato with Cumin Labneh and Pickled Leeks

Name: Sweet Potato with Cumin Labneh and Pickled Leeks
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour and 20 minutes
Yield: 4 servings
Cuisine: Foodservice Recipes, Inspired By Kikkoman
Ingredients: Sour Walnuts:; ½ cup walnuts; 2 tablespoons Kikkoman® Less Sodium Soy Sauce; 2 tablespoons pilonchillo or brown sugar; 1 teaspoon citric acid; Pickled Leeks:; 2 tablespoons sugar; 1 tablespoon salt; ½ cup Kikkoman® Rice Vinegar; 1 large leek, thinly sliced; Sweet Potato:; 2 medium sweet potatoes; ½ cup labneh; 1 teaspoon toasted ground cumin; ½ teaspoon kosher salt; 2 tablespoons cultured butter; 1 quart blended oil, for frying; ½ tablespoons fresh dill sprigs; 2 tablespoons sliced chives; 1 small sweet potato, sliced thin for chips

Image for Sweet Potato with Cumin Labneh and Pickled Leeks

Yield

4 servings

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 hour and 20 minutes

kikkoman products used:

Less Sodium Soy Sauce Rice Vinegar

About this recipe

A recipe that makes the sweet potato the star with the addition of a mixture of textures for complexity and flavor.

Recipe created in partnership with Chefs Evelyn Garcia and Henry Lu at Jūn by Kin.

ingredients

Sour Walnuts:

½ cup walnuts
2 tablespoons Kikkoman® Less Sodium Soy Sauce
2 tablespoons pilonchillo or brown sugar
1 teaspoon citric acid

Pickled Leeks:

2 tablespoons sugar
1 tablespoon salt
½ cup Kikkoman® Rice Vinegar
1 large leek, thinly sliced

Sweet Potato:

2 medium sweet potatoes
½ cup labneh
1 teaspoon toasted ground cumin
½ teaspoon kosher salt
2 tablespoons cultured butter
1 quart blended oil, for frying
½ tablespoons fresh dill sprigs
2 tablespoons sliced chives
1 small sweet potato, sliced thin for chips

directions

To prepare the Sour Walnuts, place soy sauce and piloncillo in a small skillet. Cook over low heat until thick and reduced. Stir in walnuts and citric acid and remove from heat. Spread on a parchment lined tray and let cool.
To prepare the Pickled Leeks, place rice vinegar, sugar and salt in a small saucepan set over low heat. Bring to simmer and cook just until sugar and salt dissolve. Remove from heat and pour over leeks; let cool.
To prepare the sweet potatoes, preheat oven to 400°F. Wrap potatoes loosely in foil and roast for 45 to 50 minutes or until soft. (Timing will vary depending on the size of the potatoes.)
While potatoes are roasting, stir together labneh, cumin and salt; set aside.
Fry sliced sweet potatoes in 300°F oil until golden brown; remove and let drain on a paper towel lined tray.
When roasted sweet potatoes are cool enough to handle, cut in half lengthwise. Melt butter in a large skillet set over medium heat; place potatoes cut side down in skillet and cook until deep golden brown.
To serve place a sweet potato half cut side up on a large plate. Slather with seasoned labneh and top with Pickled Leeks and Sour Walnuts. Garnish with dill and chives and finish with sweet potato chips on top.

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE