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Sweet Potato Agrodolce
(recipe, Scott Hocker)
"Agrodolce" is the Italian way of saying "sour and sweet." It's an interplay of flavors that works well with many vegetables, such as onions or, in this case, sweet potatoes. The skin is full of nutrients, and it provides a pleasant counterpoint to the soft, braised flesh. These are good cold, straight from the refrigerator.
- 1 lb. (about 2 medium) sweet potatoes, scrubbed well
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced (about 2 tablespoons)
- ½ tsp. red-pepper flakes
- Kosher salt
- 3 Tbsp. sherry vinegar
- 1 Tbsp. plus 1 tsp. unsulphured molasses
- 2 Tbsp. coarsely chopped parsley
- Cut the potatoes into pieces ½-by-1-inch in size.
- In a large skillet, heat the olive oil over medium-high heat until it begins to shimmer. Add the garlic and cook, stirring, until it begins to turn golden around the edges, 30 seconds. Add the red-pepper flakes, sweet potatoes, and ½ teaspoon of salt. Cook, stirring frequently, until the sweet potatoes start to brown, about 5 minutes.
- Stir in the sherry vinegar, then the molasses. Reduce the heat to medium-low, cover, and cook, stirring occasionally, unit the sweet potatoes are tender, about 15 minutes. Stir in the parsley and serve.