Spiced Sweet Potatoes with Charred Satsumas, Pecans, and Pomegranate Yogurt Dressing
*Recipe from Georgia Grown
14 oz small or medium sweet potatoes
¼ tsp whole cumin seed
¼ tsp whole fennel seed
1 tbsp plus 2 tsp Oliver Farms Pecan Oil, divided
Salt and freshly ground black pepper to taste
2 Satsumas (unpeeled)
Chili powder of your choice (smoked paprika or cayenne)
2 tbsp yogurt or sour cream
1 tsp pomegranate juice
1 tsp apple cider vinegar
½ tsp Dickey Farms Honey
1/8 tsp minced garlic
2 tbsp Dickey Farms pecans, chopped and toasted
2 tbsp pomegranate seeds
1-2 tbsp thinly sliced scallion
Preheat the oven to 350°F.
Prepare the sweet potatoes: Wash sweet potatoes thoroughly, then cut in half lengthwise. Cut each half into long wedges about 1 inch wide (like steak fries). Heat 1 tbsp pecan oil in a small skillet over medium-high heat. Add cumin and fennel seed and fry 10 seconds, until fragrant (not brown). Using a small strainer, strain pecan oil into a medium bowl and transfer drained spices to cutting board. Crush toasted spices using the side of your knife and the heel of your hand. Transfer crushed spices back to the pecan oil in the bowl, add the sweet potato wedges and toss to coat. Season potatoes with salt and freshly ground pepper. Transfer to a sheet pan and bake 30-45 minutes, tossing potatoes halfway through cooking time. Set aside until ready to serve.
Prepare the satsumas: Slice a satsuma, starting from the stem end, into 4-6 thin rounds, about ¼-inch thick. Cut the remaining satsuma in half. Cut one half into ¼-inch thick rounds. Set aside the remaining satsuma half for the yogurt dressing. Wipe out the small skillet and warm over high heat. Char satsuma slices, about 2 minutes per side. Use a wide, flat heat-safe spatula to remove slices if they stick to the bottom of the pan. Once charred, set slices on a plate to cool and sprinkle lightly with salt and chili powder of your choice.
Prepare the yogurt dressing: Juice the remaining satsuma half and add to a small bowl. In the bowl, add the remaining 2 teaspoons pecan oil, the yogurt, pomegranate juice, vinegar, honey, garlic and salt and pepper to taste. Whisk well. Taste and adjust seasoning. (For a thicker dressing, add additional yogurt.)
To serve: Drizzle some of the yogurt dressing onto a serving dish. Arrange sweet potato wedges over the yogurt, drizzle with the remaining yogurt dressing and top with satsuma slices. Garnish with toasted pecans, pomegranate seeds and scallions. Serves 4-6.