creamy whipped sweet potatoes with a walnut & sizzled scallion topping
2 lbs sweet potatoes
¼ cup olive oil, plus more as needed
6 scallions, thinly sliced
¾ cup walnuts, roughly chopped
2 tbsp sesame seeds
½ tsp crushed red pepper
1 tbsp butter
1 tbsp soy sauce
1 tbsp honey
Preheat the oven to 425°F. Place the sweet potatoes onto a sheet pan. Drizzle the sweet potatoes with olive oil to fully coat. Season with a pinch of salt. Roast for 1 hour, or until caramelized and tender. Let cool for about 15 minutes.
Meanwhile, heat a 12” skillet over medium heat. Add the ¼ cup of olive oil. Once hot, add the scallions, walnuts, and sesame seeds. Quickly saute for about 2 minutes until the scallions are sizzled and walnuts/sesame seeds are toasted. Stir in the red pepper flakes and season with a pinch of salt. Turn off the heat.
Use your hands to peel off the sweet potato skins and add all of the flesh to a food processor. Add the butter, soy sauce, and honey. Process until smooth and creamy. Season with salt to taste.
Plate the whipped sweet potatoes with the scallion mixture spooned over top.