This recipe was created by chef Alexis Jones. As a child, her palate was heavily influenced by the cuisine of New Orleans. She uses only the freshest ingredients for this dish and tops it with the South’s nut of choice — the pecan. You could try using purple sweet potatoes in this recipe to shake things up.
- Serves: 9
- 1/2 pound shelled pecans
- 2 tablespoons nut oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1/2 bunch of parsley, leaves removed from stems
- 1/4 bunch of mint, picked
- 1 whole preserved lemon
- 3 ounces roasted garlic
- kosher salt and black pepper to taste
Roasted Sweet Potatoes and Butternut Squash
- 5 sweet potatoes, diced
- 3 butternut squash, diced
- 2 onions, sliced
- 4 tablespoons butter, plus 2 teaspoons for caramelizing
- 1 tablespoon grapeseed oil
- kosher salt
- Preheat oven to 300 degrees F. Mix ingredients together until well coated. Line a baking sheet with foil and pour the mixture onto the pan. Cook for 3 to 5 minutes or until fragrant, stirring halfway through the process.
- Mix all ingredients in a food processor and set aside.
Sweet Potato and Squash
- Preheat oven to 350 degrees F. Keeping the potatoes and squash separate, toss each in olive oil and place each in a baking dish of its own -- as it's rare they will be done cooking at the same time. Bake for 30 to 40 minutes, uncover and continue to cook for an additional 10 to 15 minutes, or until tender.
- Add two tablespoons of butter to each dish and leave uncovered, baking for 10 to 15 more minutes. While the potatoes and squash finish cooking, caramelize the onions in butter. When the potatoes and squash are cooked, mix all ingredients together and season with kosher salt. Top with parsley pistou and toasted pecans.