Roasted Sweet Potatoes with Pistachios, Parmigiano and Balsamico

Daniel Costa, Corso 32

“The combination of sweet potato with properly-aged balsamico, crunchy pistachios, and salty Parmigiano is perfect for the cold months. The best part of this dish is snacking on the dark bits of sweet potato sugar while you are plating. Use high quality Balsamico — it is expensive, but it makes a big difference.”

  • 3-4 med sweet potatoes, peeled and cleaned
  • 3 T pistachios, roasted at 350°F for 8 minutes
  • 2 T high quality balsamic vinegar
  • 3 T olive oil
  • 2 knobs butter, cut into small pieces
  • 1½ t kosher salt
  • 6 fresh sage leaves
  • Parmigiano
  • black pepper

Preheat the oven to 400°F.

Cut sweet potatoes in half moon ¾-inch pieces. In a bowl, toss sweet potatoes with olive oil, salt, pepper, and sage.

Place sweet potatoes on a baking sheet lined with parchment paper. Keep them close to avoid burning. Bake for 15 minutes, remove the pan from the oven, move the potatoes around and evenly distribute the cold butter over the potatoes. Return the pan to the oven and continue cooking for 10 minutes or until the potatoes are fully cooked and caramelized.

Remove from the oven and allow to cool for 5 minutes. Taste and season with salt if needed.

Place cooked potatoes on a serving dish, grate some Parmigiano over, drizzle with balsamico, top with pistachios and black pepper.

Serves 4.