Yield Makes 8 servings Number Of Ingredients 10 Steps:
Line a rimmed baking sheet with a silicone baking mat or parchment paper. Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings. Return bacon, 1 tablespoon drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. Preheat oven to 400°F. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45-55 minutes. Let sit until cool enough to handle. Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2"-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they’ve been chilled). Top potatoes with bacon-sesame brittle and scallions.
Time 50m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Scrub potatoes and cut in half. Rub with sesame oil then sprinkle generously with coarsely ground black pepper and salt. Bake on a baking sheet until tender, turning partway through (about 45 minutes).
Time 1h Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 375F. Peel the potatoes if you like, but as long as they are well scrubbed, they give a nice earthy taste if you leave them on. Cut the potatoes into chunks about 1-inch large across. Place the chunks into a bowl and add harissa and toss until potatoes are evenly coated. Add olive oil and toss again. Sprinkle potatoes with salt and sesame seeds and toss one more time. Spread foil on a large baking sheet and oil lightly (foil helps with clean-up later). Place seasoned potato chunks on baking sheet in a single layer. Bake potatoes at 375F for 30 minutes, then using spatula, turn potatoes so that the other side can cook, and bake 15 minutes more or until potatoes are tender and deep golden. Squeeze lemon over potatoes before serving. Serve at once.
Time 1h15m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat oven to 450. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in 1/2-inch rounds. Set aside. Mix together yogurt, 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates. Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt. Warm sweet potatoes in oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.
More about “potatoes with sesame seeds recipes”
Yield Makes 6 servings Number Of Ingredients 22 Steps:
For potatoes and stuffing: Position rack in center of oven and preheat to 400°F. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes. Transfer to platter and let stand until cool enough to handle. DO AHEAD: Can be made 1 day ahead. Cover and chill. Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving 1/3-inch-thick shell. Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds. Season potato mixture generously with salt and pepper; divide among potato shells.DO AHEAD: Can be made 6 hours ahead. Cover and chill. For yogurt-spice paste: Combine first 6 ingredients in processor. Using on/off turns, blend until mixture is finely chopped. Add yogurt, oil, and lemon juice and process until smooth puree forms. Transfer to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate. Remove top rack from grill. Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner). Add enough water to pan to reach depth of 1 inch. Prepare barbecue (medium heat). If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan. If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite disposable pan. Return top rack to grill. Place sheet of foil on grill rack above unlit burner; brush with vegetable oil. Place sesame seeds on small plate. Place half of yogurt-spice paste in shallow bowl and reserve. Spread remaining yogurt-spice paste over top of potato filling in each potato half. Sprinkle with half of sesame seeds. Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds. Place potatoes atop foil on grill rack above disposable pan. Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes. Transfer potatoes to platter and serve. A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe’s and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
