100 minutes
Smoky sweet potatoes cooked in embers and served with a tangy, spicy tamarind sauce.
Boiling Water
cups
Tamarind Pulp, heaping
tablespoons
Medjool Dates, pitted
cups
Coconut Palm Sugar
tablespoons
teaspoons
Fresh Ginger, minced
teaspoons
teaspoons
Sweet Potatoes, scrubbed and pierced
each
Pecan Halves, toasted
cups
Flaky Sea Salt
for finishing
1. Prepare Tamarind Mixture
Combine the tamarind pulp with one cup of boiling water in a small bowl and let it soak for 20 minutes.
2. Strain Tamarind Mixture
Strain the tamarind mixture into a small saucepan, discarding the solids. Bring the liquid to a simmer over medium heat.
3. Simmer Tamarind Sauce
Stir in the pitted Medjool dates, coconut palm sugar, cayenne pepper, minced fresh ginger, and fine sea salt. Simmer until the dates soften and the spices meld together.
4. Blend Sauce
Transfer the mixture to a blender and puree until smooth. If too thin, return to the saucepan and simmer until it reaches the consistency of ketchup.
5. Prepare Charcoal
Light the lump charcoal and let it burn down until the coals are glowing red embers.
6. Cook Sweet Potatoes
Burrow the sweet potatoes into the embers, rotating every 10 minutes for even cooking. Cook for 45 minutes to an hour until fork-tender.
7. Grind Pecans
Pulse the toasted pecan halves in a food processor until finely ground.
8. Serve Sweet Potatoes
Place the sweet potatoes on a serving platter, split them open, and sprinkle with pecan meal. Finish with a pinch of flaky sea salt. Serve with tamarind sauce.
Instead of using a standard sugar or honey in your tamarind sauce, consider trying maple syrup for a deeper, autumnal note, or molasses for a bolder, smokier sweetness.
Instead of the usual chili or cayenne pepper, try using smoked paprika for a different kind of smokiness, or a pinch of chipotle powder for a more complex heat with a touch of mesquite.
Add some lemon, lime, or orange zest to the tamarind sauce to brighten it up. The citrus notes will add a fresh dimension and contrast nicely with the smokiness of the ember-kissed sweet potatoes.
If you've been grilling or roasting your sweet potatoes, try smoking them if you have access to a smoker, or even slow-roasting them at a lower temperature for a longer time to concentrate the flavors differently.
Consider serving the sweet potatoes with a dollop of Greek yogurt or crème fraîche on top for a creamy contrast or sprinkle with pomegranate seeds for a juicy pop.
Use a charcoal grill to impart a subtle smoky flavor through ember-roasting, which also caramelizes the natural sugars in the potatoes.
Select sweet potatoes that are labeled as "moist" such as Beauregard or Garnet, which offer a nice balance of sweetness and structure.
Ensure the tamarind sauce has a harmonious balance of sweet, sour, and spicy flavors, and adjust seasoning with sugar, lime juice, or chili as needed.
Add fresh herbs, lime, or toasted seeds/nuts as garnish to enhance texture and provide a fresh contrast to the dish.
Aim for uniform thickness when slicing sweet potatoes to ensure even cooking and caramelization. A mandoline can help achieve consistent slices.
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