You’ll spot Japanese Murasaki sweet potatoes by their vibrant purple skin. Inside, they have a dense, creamy flesh that becomes sweet and caramelized when roasted with a bit of butter. Cara Cara oranges add an especially tasty pop of sweetness to this dish, which makes an elegant but low-effort side dish.
Ingredients
- 3 large Murasaki sweet potatoes
- 12 tablespoons Les Pres Sales Butter, sliced
- 1 teaspoon Sal De Ibiza sea salt
- ¼ cup Durant Arbequina olive oil, plus more for garnish
- 2 tablespoons Alemany Cabernet and Chestnut Honey Condiment (vinegar)
- 1 teaspoon Moutarde Royale Mustard with Cognac
- 1 package (2 handfuls) baby arugula
- 1-2 Cara Cara oranges, quartered
- ⅔ cup shelled pistachios, crushed
Preparation
- Preheat the oven to 400°F.
- Rinse the sweet potatoes and prick them with a fork on one side. Place in the microwave and cook for 3 or 4 minutes.
- Slice the sweet potatoes in half lengthwise. Place on a baking sheet or in a roasting pan cut side up.
- Top each sweet potato with a tablespoon of butter per side and sprinkle with salt.
- Roast for 25 to 35 minutes, or until fork-tender
- Meanwhile, in a medium bowl, whisk together the olive oil, vinegar, and mustard.
- Place sweet potatoes on a serving platter.
- Add the arugula to the vinaigrette in the bowl and toss. Arrange the arugula over the sweet potatoes.
- Garnish with orange slices, pistachios, and a drizzle of olive oil. Serve warm. Enjoy!