If I could only pick one food to enjoy forever, sweet potatoes would be my choice. These charred sweet potatoes with dates have quickly become my favorite way to indulge in this versatile ingredient.

This dish delivers a wonderful sensory experience. Sweet potatoes are roasted slowly to bring out their natural sweetness, then briefly charred for crispy edges. A rich brown butter sauce with dates enhances the flavor, while crunchy seeds and peppery arugula add freshness that compels you to take another bite. They’re simply irresistible.

Let’s explore how to create these charred sweet potatoes with dates. Fair warning: once you try this method, you may never prepare sweet potatoes another way.

charred sweet potatoes with dates on plate

A Healthy Summer Side Dish

This recipe not only boasts a delightful combination of textures and flavors but is also loaded with vitamins, minerals, and fiber—making it a nutritious option that leaves you feeling revitalized.

Sweet potatoes are packed with vitamins A and C, as well as fiber and antioxidants. The seeds provide healthy fats and protein, while dates contribute natural sweetness along with vital minerals like potassium and magnesium.

camille styles setting tabledinner party table with charred sweet potatoes

Ingredients Required

Gather these simple ingredients to prepare this delightful dish:

  • sweet potatoes
  • olive oil
  • seeds (I prefer a blend of sunflower, pumpkin, and sesame seeds)
  • butter
  • dates
  • honey
  • Aleppo pepper
  • arugula
  • cilantro
charred sweet potatoes with dates

Steps to Create Charred Sweet Potatoes With Dates and Arugula

  1. Roast the sweet potatoes. Place them on a baking sheet with a bit of water, cover with foil, and roast. This method ensures they cook evenly and steam slightly for added tenderness.
  2. Make the topping. Create a savory brown butter with seeds. Melt butter on the stove, add seeds, and brown slightly. Mix in dates, olive oil, honey, salt, and Aleppo pepper. It’s pure bliss!
  3. Char the sweet potatoes. Heat olive oil in a cast-iron skillet, slice the potatoes open, and sear them cut-side down for crispy bits.
  4. Assemble the dish. Top the charred sweet potatoes with the seed mixture, fresh arugula, cilantro, and a sprinkle of flaky salt.

Success Tips

  1. Choose the right potatoes. Select medium-sized sweet potatoes for even cooking. Feel free to experiment with different varieties! Classic orange sweet potatoes are naturally sweet, while Japanese types are denser and starchy, and purple potatoes offer stunning color.
  2. Substitution ideas. If Aleppo pepper isn’t available, use red pepper flakes but reduce the amount to control the spice. You can also swap out any seeds or use slivered almonds instead of the mix I suggested.
  3. Serving suggestions. This dish pairs beautifully with grilled or roasted meats, but it also shines as a vegetarian main with a green salad on the side.
holding sweet potatoes with datesman serving sweet potatoes with dates

Consider prepping the roasted sweet potatoes ahead of time and refrigerating them. Just char and add toppings right before serving. It’s that easy! Keep reading for this scrumptious recipe of sweet, savory charred sweet potatoes with dates.

Recipe Overview

These charred sweet potatoes with dates offer a delightful sweet-savory balance that complements grilled meats beautifully and stands alone as a filling vegetarian option. Get ready to fall in love!

Ingredients List

  • 4 sweet potatoes
  • Kosher salt
  • Olive oil
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • 1 tablespoon sesame seeds
  • 2 tablespoons butter
  • 5 dates, pitted and quartered
  • 2 tablespoons honey
  • 2 tablespoons olive oil, plus additional for sweet potatoes
  • Pinch of kosher salt
  • Pinch of Aleppo pepper (or substitute with less red pepper flakes)
  • 2 cups arugula
  • 1/2 cup cilantro leaves
  • Flaky salt

Cooking Instructions

  1. Preheat your oven to 400°F.
  2. Prick the sweet potatoes with a fork several times. Place them on a baking sheet and add ¼” water to the pan. Cover tightly with foil and roast until tender, about 1 hour. Let them cool.
  3. In a small saucepan, melt the butter over low heat with the seeds, cooking until they begin to brown, about 3 to 5 minutes. Stir in dates, olive oil, honey, salt, and Aleppo pepper, then remove from heat.
  4. Heat a cast-iron skillet over medium heat, adding olive oil to coat the bottom.
  5. Halve the potatoes lengthwise and then crosswise (yielding 4 pieces per potato). Sprinkle salt on the cut sides. Place them cut-side down in the skillet.
  6. Cook for 10 minutes until browned. Transfer to a serving platter and top with the seed mixture, arugula, cilantro, and flaky salt. Enjoy!

Notes

Roast the sweet potatoes ahead of time, refrigerate, and char them before serving for a quick prep.

  • Prep Time: 20 minutes
  • Cook Time: 90 minutes
  • Category: Side dish

Keywords: Sweet potatoes