If I had to choose only one food to eat for the rest of my life, it would probably be sweet potatoes. So when I say that these charred sweet potatoes with dates are my new favorite way to eat them, you know it’s a statement I don’t take lightly.
This dish is a flavor adventure that speaks to all the senses. Sweet potatoes slowly roasted to release their natural candy-like sweetness, then quickly charred for those crispy edges. A luxurious date-studded brown butter drizzled over the top. Crunchy seeds and peppery arugula to wake it all up and make you go in for another bite. Yes, these are that good.
Read on for how these charred sweet potatoes with dates come together. Warning: you may never make sweet potatoes any other way.
The Ultimate Healthy Summer Side
This dish not only offers a satisfying mix of textures and flavors but is also packed with vitamins, minerals, and fiber—it’s a recipe that will leave you feeling so nourished and energized.
Sweet potatoes are a great source of vitamins A and C, fiber, and antioxidants. The seeds add a boost of healthy fats and protein, while dates bring a natural sweetness along with essential minerals like potassium and magnesium.
Ingredients You’ll Need
Gather a handful of simple ingredients to make this dish:
sweet potatoes
olive oil
seeds (I like a mix of sunflower, pumpkin, and sesame seeds)
butter
dates
honey
Aleppo pepper
arugula
cilantro
How to Make Charred Sweet Potatoes With Dates and Arugula
Roast the sweet potatoes. You’ll roast them on a baking sheet with a little water and sealed with foil. This helps evenly roast and lightly “steam” the potatoes to get them extra tender.
Prepare the topping. This seedy sweet brown butter is where it’s at. You’re going to melt some butter over the stove, add your seeds, and lightly brown them. Then you add your dates, olive oil, honey, salt, and Aleppo pepper. HEAVEN.
Char the sweet potatoes. This is what takes these over the top. Warm some olive oil in a cast-iron pan, then cut the potatoes open and sear them cut-side down in the skillet to get those crispy bits.
Put it together. Top your charred sweet potatoes with the seed mixture, some fresh arugula and cilantro leaves, and a sprinkle of flaky salt.
Tips for Success
The perfect potato. Opt for medium-sized sweet potatoes that will cook evenly. And feel free to experiment with any type of sweet potato! Classic orange potatoes or yams are naturally sweet and not too heavy, whereas Japanese sweet potatoes are a bit more dense and starchy (also delish). And for something that feels really elevated, opt for purple sweet potatoes. The vibrant, colorful presentation is stunning.
Ideal substitutions. If you can’t find Aleppo pepper, red pepper flakes work just as well but use a bit less to manage the heat. Feel free to sub any type of seed, or even slivered almonds, in place of the pumpkin, sunflower, and sesame seeds I used here.
How to serve. This dish pairs wonderfully with grilled or roasted meats like this yogurt-marinated chicken. It can also stand alone as a hearty vegetarian main, with a green salad served alongside.
Feel free to meal prep the roasted sweet potatoes ahead of time and refrigerate, then char them and add your toppings just before serving. Easy! Scroll on for the recipe for these sweet, savory, and extremely satisfying charred sweet potatoes with dates.
These charred sweet potatoes with dates are a sweet and savory dish that pairs beautifully with grilled meats—and is hearty enough to standalone as a vegetarian main. Prepare to be obsessed!
4 sweet potatoes
Kosher salt
Olive oil
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
1 tablespoon sesame seeds
2 tablespoons butter
5 dates, pitted and quartered
2 tablespoons honey
2 tablespoons olive oil, plus more for sweet potatoes
Pinch kosher salt
Pinch Aleppo pepper (or sub with less red pepper flakes)
2cups arugula
1/2cup cilantro leaves
Flaky salt
Preheat the oven to 400 F.
Use a fork to prick the sweet potatoes a few times. Place on a baking sheet and pour ¼” water into the pan. Cover with foil and seal, then roast until tender, about an hour. Let cool.
In a small saucepan, heat the butter over low heat, along with the seeds, and cook just until butter and seeds begin to brown, 3 – 5 minutes. Stir in dates, olive oil, honey, salt, and Aleppo pepper. Remove from heat.
Heat a cast-iron skillet over medium heat, then add olive oil to coat the bottom of the pan.
Halve the potatoes lengthwise and then crosswise. (Each sweet potato will yield 4 pieces.) Sprinkle cut sides with a pinch of salt. Place sweet potatoes in pan, cut-side down.
Brown for 10 minutes in the pan. Transfer to a serving platter and top with seed mixture, arugula, cilantro, and flaky salt. Enjoy!
Notes
You can roast the sweet potatoes ahead of time and refrigerate, then char them and add your toppings just before serving.
