Spice-roasted sweet potato with shanklish, dates and pickled shallots

Spice-roasted sweet potato with shanklish, dates and pickled shallots

By
From
Feasting
Serves
6-8
Photographer
Elisa Watson

I’d never tried roasted dates until creating this recipe and I’m so glad I did. To get the best result it’s really worth buying fresh medjool dates for their juiciness. The flavours of date molasses, lime and fresh white cheese are so good with the caramelised roasted sweet potato. You can buy shanklish from Middle Eastern grocers, otherwise feta or fresh ricotta would also be delicious.

Ingredients

Quantity Ingredient
2kg sweet potato, peeled and cut into 6cm wedges
2 tablespoons white sesame seeds
2 tablespoons cumin seeds
3 tablespoons olive oil
sea salt, for seasoning
10 mejdool dates, sliced into thirds and stones removed
150g white shanklish, or other soft white cheese
red chilli, sliced, to garnish
coriander sprigs, to garnish

Pickled red shallots

Quantity Ingredient
100ml red wine vinegar
1 tablespoon caster (superfine) sugar, plus one teaspoon
3/4 tablespoon salt
4 red shallots, thinly sliced

Dressing

Quantity Ingredient
1 lime, juice
2 tablespoons date molasses
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt

Method

  1. Preheat the oven to 200°C and line two baking trays with baking paper.

  2. In a bowl, toss the sweet potato wedges with the seeds and oil and season with salt, then place the wedges on the prepared trays.
  3. Roast in the oven for 25–30 minutes, until the edges of the potato are brown and the flesh is soft.
  4. Line another baking tray with baking paper and spread the date pieces on top. Roast the dates in the oven for 6 minutes, then remove and leave to cool and crisp up.
  5. To make the pickled red shallots, combine the vinegar, sugar and salt with 250 ml (8½ floz/1 cup) water in a saucepan. Bring to the boil, then leave to simmer for 3–4 minutes before removing from the heat.
  6. Place the shallots in a bowl and pour the hot pickling liquid over them. Leave to sit for 1 hour before serving.
  7. To make the dressing whisk together all the ingredients in a bowl.
  8. To serve, arrange the sweet potato wedges on a platter, crumble over the shanklish in big chunks, then top with the roasted dates and pickled red shallots.
  9. Drizzle with the dressing and garnish with the sliced chilli and coriander.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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