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At Beekman 1802, we cook like YOU cook. We open up the refrigerator or pantry and see what’s there and somehow a meal is formed.

This combination makes a sweet potato a little sassy.

And the pistou is great over pasta.

A savory way to serve your sweet potatoes

Ingredients

  • 2 medium-sized sweet potatoes
  • 4 cups kale leaves (stems can remain)
  • 4 tablespoons extra virgin olive oil
  • 4 ounces of fresh chevre
  • 3 tablespoons sour cream
  • 1 cloves of fresh garlic, peeled
  • 1/2 teaspoon of sea salt

Additional Information

  • Prep Time: 45m
  • Cook Time: 45m
  • Total Time: 50m

Instructions

Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 55 minutes. Make a slit in the top of each sweet potato.

In a blender or food processor, mix the remaining ingredients until finely chopped

Fill sweet potato with mixture

 

by Josh and Brent

Reader Comments

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Sandy S.

That is SO pretty! Those colors are stunning together! A purple violet in the middle of this pistou.. that would be STUNNING!

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