By Ronny Joseph Lvovski
Ronny Joseph of the Primal Gourmet is ready to help you impress your guests with his creamy, savory side. It combines complex textures and flavors but is surprisingly easy to make.
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|4 Medium||sweet potatoes|
|1/2 Cup||feta cheese, plus ¼ cup of its packing water|
|2 Tablespoon||Calabrian Bomba, substitute your favorite chile oil or chile paste|
|1 Teaspoon||flaky sea salt|
|2 Sprig||fresh mint leaves, roughly chopped|
|1/2 Bunch||fresh dill, roughly torn|
When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
Place the sweet potatoes directly on the grill grate towards the back and cook with the lid closed, turning every 10 minutes or so, until charred all over and fork-tender in the middle, about 40 minutes.
500 ˚F / 260 ˚C
4 Medium sweet potatoes
Transfer the sweet potatoes to a bowl, tent with foil to keep warm, and set aside.
In a food processor, combine the feta cheese and 1/4 cup of the remaining water in the package. Blend until smooth and creamy, around 1 minute. If the mixture is too thick, add a bit more of the water. If it is too runny, add a bit more feta cheese.
1/2 Cup feta cheese, plus ¼ cup of its packing water
In an even layer, spread the whipped feta onto a serving platter. Peel and discard the skin of the sweet potatoes and cut the flesh in half, lengthwise. Arrange the sweet potatoes over the whipped feta, drizzle with the Bomba, season with flaky sea salt, and top with the mint and dill. Serve immediately and enjoy!
2 Tablespoon Calabrian Bomba, substitute your favorite chile oil or chile paste
1 Teaspoon flaky sea salt
2 Sprig fresh mint leaves, roughly chopped
1/2 Bunch fresh dill, roughly torn
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