Sweet Potato with Nduja Vinaigrette
1 medium sweet potato
Half a lemon seeded
1 clove garlic peeled
1 handful cilantro
The sweet potatoes that the farm crew grew this year are mind blowing – the texture is like a perfect custard, with a sweet and nutty finish. For this recipe we just dressed up a nicely cooked sweet potato with Nduja (Italian spreadable salami) in the form of a brown butter vinaigrette with a touch of garlic and fresh squeezed lemon, topped with a fist full of cilantro and some thin shaved scallion. I like to keep it simple here and let the ingredient speak for itself!
Get started by setting your oven up at 400 degrees Fahrenheit. Pull out a large piece of aluminum foil about 12 inches. Now put the sweetie on the foil and if you have some thyme or rosemary and a bay leaf feel free to throw them in with a fat pinch of salt and neutral cooking oil, then wrap the sweetie up nice and tight to obtain a seal so it steams. Set a timer for 1 hour, check, should take an hour thirty to an hour and forty-five minutes depending on your oven.
While the sweetie is cooking prepare your garnish. Put a small pan on medium heat for the vinaigrette. Take the clove of garlic and mince. Once the pan is hot add the butter, once it is all nice and foamy add the garlic, turn the heat to medium low and stir often. When the garlic is a little translucent turn the heat back up to medium and add the nduja. Stir it in until it melts, then simmer on low for 5 more minutes being sure not to burn the garlic.
Grab the scallion and going on a bias across the grain, slice thin. Pick the cilantro down into leaves.
The sweet potato is done when you can easily stab into it with a knife or fork. I like to slice it down the center lengthwise and tear in half to create more crevasses for the seasoning. Now grab the pan with nduja butter and pour it over the sweet potato being sure to scrape out all the goodness. Squeeze half a lemon over it, then add fist full of cilantro, a hand full of scallion and a little flaky sea salt.