Sweet Potato Skordalia Recipe

Sweet Potato Skordalia Recipe by Ayesha Nurdjaja Watch the step-by-step video to learn how to prepare this dish.

Difficulty Level: Easy
Servings: 6 to 8
Nutritional Facts per Serving (1 of 8): Calories 499, Total Fat 37 g, Saturated Fat 10 g, Carbohydrates 39 g, Dietary Fiber 4 g, Sugar 18 g, Protein 5 g, Cholesterol 33 mg, Sodium 491 mg
Total Time: 1 hour 30 minutes
Active Prep Time: 45 minutes

Indulge in the ultimate dip that elevates sweet potatoes to stardom! This creamy skordalia blends roasted sweet potatoes with silky garlic confit and rich olive oil, where the potatoes' natural sweetness dances with mellow garlic. It's an irresistible twist that'll have you reaching for pita or crisp veggies again and againyour new go-to for effortless entertaining.

Ingredients

For the Garlic Confit:

1/2 cup garlic cloves, peeled
1/2 cup extra-virgin olive oil, enough to cover the garlic

Skordalia:

5 medium sweet potatoes
1/3 cup garlic confit oil, or use extra-virgin olive oil if unavailable
Zest and juice from half a lemon
2 teaspoons ground nutmeg
2 teaspoons kosher salt, plus extra to taste

Candied Pumpkin Seeds:

1/2 cup sugar
1/4 cup pumpkin seeds
Pinch of kosher salt, to taste

Garlic Crme Frache:

2 cups crme frache
2 garlic cloves, peeled
Zest and juice of half a lemon
1 tablespoon extra-virgin olive oil
Salt to taste

For Garnish:

Harissa Oil (recipe below), amount as desired
1 tablespoon fresh thyme leaves
1 tablespoon chopped flat-leaf parsley

Harissa Oil:

1/2 cup olive oil
2 tablespoons harissa paste
1/2 teaspoon kosher salt

Instructions

Make the garlic confit: Preheat your oven to 300F. Place peeled garlic cloves and olive oil in an oven-safe dish, making sure the garlic is submerged. Bake for 25 to 35 minutes until the garlic softens. Let it cool to room temperature. If not using immediately, store the garlic and oil in a sealed container in the refrigerator for up to one week.
Prepare the sweet potatoes: Heat the oven to 425F. Wash and dry the sweet potatoes, then pierce them multiple times with a fork. Place the potatoes on a foil-lined baking sheet and roast for about 45 minutes or until tender.
When slightly cooled, slice the potatoes open and scoop out the flesh (about 3 cups) into a food processor, discarding the skins. Add garlic confit cloves and some of the confit oil (or olive oil), lemon zest and juice, nutmeg, and salt. Pulse until smooth. Taste and adjust salt if needed.
Candied pumpkin seeds: Lower oven temperature to 350F. Line a baking sheet with parchment or a silicone mat. Combine sugar and 1/2 cup water in a small saucepan and bring to a boil. Reduce heat to medium and add pumpkin seeds. Simmer for about 7 minutes until the liquid reduces and becomes syrupy and shiny, coating the seeds. Drain carefully through a mesh strainer and spread the seeds evenly on the lined baking sheet. Sprinkle with a pinch of kosher salt.
Bake for 8 to 10 minutes until seeds are dry, glossy, and crisp. You can prepare these seeds in advance and store them in an airtight container.
Garlic crme frache: In a medium bowl, add the crme frache. Grate garlic cloves directly into it using a rasp grater. Mix in lemon zest, juice, olive oil, and salt. This can be prepared up to 4 days ahead and refrigerated in a sealed container.
To assemble: Spoon the skordalia into the center of a serving dish. Using the back of a large spoon, create a well in the center by pressing and rotating the spoon as you push outward. Pour the garlic crme frache into the well, then drizzle with Harissa Oil and some garlic confit oil. Roughly chop the candied pumpkin seeds and scatter them on top, finishing with thyme and parsley.
Harissa Oil: Blend together the olive oil, harissa paste, and salt until evenly mixed. Store in the refrigerator for up to one week. Makes about 1/2 cup.