Roasted Purple Sweet Potatoes with Romesco Sauce | CUESA

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Roasted Purple Sweet Potatoes with Romesco Sauce


Ayesha Curry, The Full Plate


2 pounds medium purple sweet potatoes
Kosher salt

Romesco Sauce

1 (12-ounce) jar roasted red peppers, drained
½ cup lightly toasted blanched almonds or cashews
Juice of ½ lemon
1 garlic clove, peeled
1 teaspoon kosher salt, plus more to taste
½ teaspoon sugar
¼ teaspoon sambal oelek or chili paste
¼ cup extra-virgin olive oil


Preheat the oven to 425°F and line a baking sheet with aluminum foil.

Rinse the potatoes, place on the prepared baking sheet, and sprinkle generously with salt. Use a paring knife to poke a few holes into each potato. Roast until the tip of a paring knife slips easily into the potato, about 45 minutes.

While the potatoes bake, make the romesco: Combine the peppers, almonds, lemon juice, garlic, salt, sugar, and sambal in the bowl of a food processor and process to a chunky puree. With the motor running, drizzle in the olive oil and continue to process until the sauce is thick and smooth. Transfer to a bowl and season to taste with additional salt.

Split the potatoes and spoon some of the romesco sauce onto each.

Excerpted from THE FULL PLATE. Copyright © 2020 by Ayesha Curry. Photographs by Eva Kolenko. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »