SWEET POTATO SKORDALIA WITH LOREN & DANIEL, LEV
1 min read
As the holiday season approaches, we go #offthepass with Loren and Daniel. Through LEV they create unique culinary experiences inspired by people and place. More recently, their home delivery service FRIDAY – flatbreads, dips and salads made for sharing – is helping New Yorkers start the weekend right. Loren and Daniel are the first in our line up of four chefs bringing our Thanksgiving Box to life. At Loren’s house surrounded by family and friends, they show us what this seasonal feast means to them. It kicks off with Skordalia, using Fingerling Sweet Potato and challah.
SWEET POTATO SKORDALIA
6 white Fingerling Sweet Potatoes
½ cup blanched whole almonds + ¼ cup whole almonds for topping cut in half
1 clove garlic
¾ cup olive oil
1 slice challah bread
½ cup water
1 tbsp apple cider vinegar
Salt to taste
1. Heat your oven to full heat and roast the sweet potatoes for one hour. No need to prep them, just lay them on parchment paper whole and allow them to caramelize in their own skins.
2. Cut the crust off the challah and soak the doughy middle in water for five minutes. Squeeze between your hands to take out all the water. When the sweet potatoes are cooked and cool enough to handle, cut them in half lengthwise and scoop out the flesh.
3. In a food processor or blender, blend the almonds first so they become a flour then add everything else except the oil. Drizzle the olive oil in gradually – like making an aioli – or add it in three even doses, blending after each addition.
4. In a pan, toast the 1/4 cup of almonds in olive oil and scatter on top of the Skordalia.
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