I must admit that I have been somewhat obsessed with Romesco sauce lately, and for good reason... it is insanely delicious! My husband isn't even a fan of bell peppers, but he can't get enough either. Romesco is a red pepper and nut based sauce that originated in Spain. It is usually made with roasted red pepper and raw or roasted almonds, pine nuts, or hazelnuts, along tomatoes, onions, a vinegar, and breadcrumbs.
For this recipe, I wanted to incorporate elements of the romesco sauce, but decided to toss the ingredients with a sweet potato dish instead of blending in the food processor for a smooth sauce. I also wanted to experiment with inviting some caramelized onions and cilantro to the party.
Chopped Romesco Sweet Potatoes with Caramelized Onions & Cilantro
Servings: about 6
- 2 medium sweet potatoes (chopped, roasted)
- 1/4 cup roasted red bell pepper (chopped)
- 1/4 cup caramelized onions
- 1/4 cup fresh cilantro (chopped)
- 2 tablespoons shaved almonds (raw or roasted)
- 1 teaspoon hickory balsamic vinegar (or regular balsamic or apple cider vinegar)
- 2 teaspoons sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- a couple shakes of red pepper flake (optional)
Prep/cook ingredients, toss together, serve, enjoy!
A few notes:
The potatoes: I skinned my sweet potatoes before roasting them at 425° for about 30 minutes, turning halfway through. You can leave the skins on if you prefer.
The peppers: Roasting red peppers is one of my favorite cooking activities. I used to only do this during outdoor grilling season, but recently have started using the open flame on my gas stovetop to do the trick. I simply char the pepper until the outside is completely black all around, let cool, then wipe off the charred parts and pull out the seeds and stem. However, make sure to be very careful working with the open flame indoors and do not leave the stove's side at any time during the process.
The onions: Caramelizing onions can take some time depending on how many you are cooking. One medium sized onion will give you about 1/4 cup caramelized. Slice them up and throw in a hot pan with some oil on medium heat. Stir occasionally to prevent burning, but a little char adds a nice note of flavor.
The vinegar: I found a hickory balsamic that I adore at a wine festival last year. It is made by Buckeye Blends, and while it is a tad pricy, it is fantastic and a little goes a long way.
Happy potato eating!!! :-)