I had the opportunity to make a few meals for my parents recently and I wanted to make something that I thought my mom would really enjoy and with foods she doesn’t often get.
Insert sweet potato, one of my favorite fall ingredients!
After milling about the kitchen in search of accouterments to add to the sweet potatoes, this Walnut Parsley Gremolata over Roasted Sweet Potato is the recipe that transpired.
Mom has asked me for it three times so far…. pretty sure that’s a good sign:)
Happy eating Mom!
~Monique
Walnut Parsley Gremolata over Roasted Sweet Potato
2 sweet potatoes, cut in half lengthwise.
1 tbls ghee or olive oil
1 cup toasted walnuts, lightly chopped
1 large handful of fresh parsley, rough chopped
2 green onions, sliced
2-4 tbls dried cherries, craisins or golden raisins
Zest of 1 lemon
2 tbls olive oil
1/2 cup Greek yogurt (choose DF as desired)
2 tbls honey
pinch of flakey sea salt
Rub the sweet potato halves with a bit of olive oil or ghee, place cut side down in a glass baking dish. Roast in a 400-degree oven, cut side down until desired texture is reached ~about 20 to 30 minutes.
Toss together the walnuts, parsley, green onions, craisins, lemon zest and olive oil. Smear a platter with the Greek yogurt. Assemble the sweet potatoes on the yogurt. Top with the gremolata.
Drizzle honey across the whole thing. Finish with a pinch of flakey sea salt.
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