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Sweet Potato with Cumin Labneh and Pickled Leeks
Serves
4 servings
Total Time
1 hour and 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
About
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.
