I get cooking inspiration from different places, but lately more from Instagram.
When I saw a picture of a charred sweet potato dish one of my Instagram friends had at a new and trendy cafe in Minneapolis, The Lynhall, I wanted to make something similar, but 100% plant-based.
Since the one picture and a quick description, charred sweet potato with cumin yogurt and toasted pepitas, were all I had, I cooked mine without a recipe.
I actually enjoy this kind of project!
I first roasted sweet potatoes.
They were then charred in a pan.
Here is the final result!
My charred sweet potato was served with cumin coconut cream, pumpkin seeds, sunflower seeds, dry cranberries, pickled rhubarb, cilantro, and mint.
The seeds and dried cranberries were from this bag, Salad Topper, by naturSource, that I found at Costco.
Terry is not a big fan of anything with coconut, so I hesitated to ask him to try it.
But it turned out that he finished the whole plate!
The combination of everything was pretty amazing, if I can say so myself.
Each little component is essential to be there in this dish, from the flavor from the charred potato, crunchy seeds, sweetness from the cranberries, spicy and tart pickles, and the wonderful cumin coconut cream, which I fell in love with.
Charred Sweet Potato with Cumin Coconut Cream
3 sweet potatoes
salt and pepper
cumin coconut cream
– 1/2 5.4 oz can coconut cream (so 2.7oz)
– salt and pepper
1/2 cup mixture of sunflower seeds, pumpkin seeds, dried cranberries
1 tablespoon chopped pickled rhubarb
chopped mint and cilantro
1. Wash potatoes well with water. Remove all the water with paper towels. Coat with olive oil. Salt and pepper. Bake in the oven at 400F for about 20 minutes or until cooked through. Cut in half. With the cut side down, cook over high heat in a pan with olive oil, until the edges get slightly charred. Salt and pepper if needed.
2. Make cumin coconut cream. Add cumin, sugar, salt, and pepper to coconut cream, a little by little, until it achieves the flavor you prefer.
3. Pour the cumin coconut cream over the potato. Sprinkle seeds, dried cranberries, and picked rhubarb. Sprinkle mint and cilantro.