Charred Sweet Potatoes with Pickled Shallots, Pistachios, and Ricotta Salata
Like a lot of chefs, Jared Bennett of Metropole in Cincinnati is into charring vegetables to amplify their natural sweetness inside, and lend them a pleasantly bitter crust. One of his signatures:...
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Ingredients
- 4 medium sweet potatoes, scrubbed
- 1⁄4 cup olive oil, plus more for drizzling
- Kosher salt
- freshly ground black pepper
- 1⁄3 cup red wine vinegar
- 2 shallots, thinly sliced
- 1 clove garlic, thinly sliced
- 1⁄2 cup pistachios
- 1 1⁄2 tsp. smoked paprika
- 3 tbsp. crumbled ricotta salata
- 1 tbsp. roughly chopped mint
- 1 tsp. minced chives
- 1 tsp. roughly chopped parsley
- Zest and juice of 1 lemon
- Maldon flake sea salt, for garnish
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