Roasting sweet potatoes in a lightly ashed-over bed of coals turns their flesh fluffy and smoky. Drizzle with sour cream, and garnish liberally for a riot of textures, colors, and tastes.Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.

Justin Smillie
Recipe by Cooking Light November 2015

Gallery

Credit: Tara Donne; Styling: Alistair Turnbull

Recipe Summary

hands-on:
30 mins
total:
1 hr 38 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare a charcoal fire to medium-high. Let flames subside. Wrap potatoes in a double layer of foil. Nestle potatoes down into coals using tongs. Place a few coals on top. Roast potatoes 45 minutes or until very tender; remove from coals. Let stand 15 minutes.

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  • Unwrap potatoes; cut into large wedges. Place on a large platter. Spoon sour cream over the top. Drizzle with oil and lime juice, and sprinkle with salt and pepper. Top with pomegranate, cilantro, watercress, and olives. Serve with lime wedges.

Source

Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.

Nutrition Facts

210 calories; fat 7.8g; saturated fat 3g; mono fat 3.3g; poly fat 0.5g; protein 3g; carbohydrates 31g; fiber 5g; cholesterol 13mg; iron 1mg; sodium 329mg; calcium 39mg.
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