We Olive’s Blood Orange Olive Oil adds the perfect amount of flavor to this simple sweet potato recipe! This recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook.
¼ cup Blood Orange Olive Oil
6 tablespoons butter
4 pounds sweet potatoes, peeled and cut into ½-inch dice (about 10 cups)
Kosher salt and freshly ground pepper
6 tablespoons coarsely chopped toasted pecans
¼ cup lightly packed, coarsely chopped mint
3 small cloves garlic, coarsely chopped
2 tablespoons lightly packed, finely grated orange zest
In a large skillet (at least 12-inches), heat the oil and butter over medium-low heat. When the butter stops foaming, add the potatoes in an even layer. Season generously with salt and pepper. Increase the heat to medium-high. Cook, by shaking the pan occasionally, until the potatoes just start to brown underneath, about 10-13 minutes. Carefully toss with a spoon, reduce the heat to low and continue cooking, tossing occasionally, until the potatoes are soft and easily pierced with a fork, about 10 minutes.
Add the pecans and toss until fragrant. Transfer to your serving bowl.
For the gremolata, mince the mint and garlic together on a cutting board; add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately.