Paleo & Primal Food, Wine, Travel & Living

Sweet Potatoes with Dukkah

This is another side dish we had during our Easter feast over the weekend. It’s just potatoes sautéed in coconut oil (Tropical Traditions is the best!) and sprinkled with a nut and spice blend called dukkah.

If you missed the recipe before, allow me to introduce you to dukkah… the nut and spice blend that is to meat and vegetables as sprinkles are to ice cream. A magical little topping that makes everything taste irresistible. 🙂 Below is how to make enough for this recipe and also enough to store in your cabinet and use on other things like fish or sautéed vegetables.

Dukkah
You can modify/change-up these ingredients to your liking:

1/4 cup ground coriander
5 tablespoons sesame seeds
2 tablespoons cumin
2 tablespoons black peppercorns
2 teaspoons fennel seeds
2 teaspoons dried mint leaves
2 teaspoons salt
1 1/2 tablespoon crushed red pepper flakes

Nuts:
1/2 cup raw hazelnuts
1/2 cup raw pistachio nuts
1/2 cup raw almonds
3/4 cup cashews

It’s easiest ( I think) to roast all the nuts in the oven first, until they are golden brown. I do this on a sheet pan at 350° until they turn color. Be sure to watch closely, they will burn fast.
While the nuts are toasting in the oven, toast the herbs, spices, and seeds until they are brown/toasty/aromatic. Allow each of them to cool completely.

Place the nuts and seeds, along with the mint and salt, into a food processor and pulse into a coarse consistency.

This is the finished product…
Now that you have your spice blend, you will want to slice the potatoes into disc shapes… thin enough so that they will cook through without taking too long (see picture above). A good tip is to microwave them for a minute or so to get a jump-start on their cooking.
Next, heat up some coconut oil in a frying pan/skillet and put the potato slices in (don’t stack them up… just cook them one layer at a time). Pan fry them until tender and sprinkle them with the dukkah. Use as much or as little as you like. Cover the pan with a lid and cook until they are fork tender.
When you plate the potatoes, you can sprinkle them with a little more dukkah as a garnish if you desire.
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One response

  1. Pingback: Tahoe Dinner Party and Lemon Garlic Salad Dressing Recipe « cavegrrl.com

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