Decadent, hearty and delicious, the sweet potato may look humble on grocery store shelves, but it's a luxurious addition to any fine meal—especially when it's been roasted and slathered in miso goat butter, dukkha and date molasses.
Taking flavors from Mediterranean tradition, Zou's Zou's in New York City serves food inspired by the home-cooked delights of Lebanon, Israel, Turkey, Egypt, Syria and Jordan. Executive chef Madeline Sperling focuseis the menu around a wood-fired grill in an open kitchen, wowing guests year-round with mushroom kibbeh, charred celery root salad, grape leaf sea bass and, of course, roasted sweet potato.
“I like to think of the ember-roasted sweet potato as the sleeper hit of our menu,” Sperling says. "A sweet potato is humble on its own, but when charred in our hearth embers and dressed up with umami miso goat butter, sweet date molasses and a crunchy hazelnut dukkah, it becomes a showstopper of a vegetable dish.”
Whether you can make it to Sperling's NYC table or not, you can bring a taste of the Mediterranean to your own guests with the very roasted sweet potato recipe that stuns diners at Zou Zou's. Start by making your own dukkha from nuts and seeds, then render your own date molasses to ensure this sweet side hits all the right marks.
Make the Dukkha
Make the Date Molasses
Roast the sweet potato
Visit Zou Zou's in NYC or online to learn more and enjoy an array of Mediterranean delights.
Photography by: Courtesy of Zou Zou's