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Roasted Sweet Potatoes with Romesco Sauce on an oval plate
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Roasted Sweet Potatoes with Homemade Romesco Sauce

Romesco is a versatile, sweet, rich sauce made with tomatoes, roasted red peppers, almonds and a few other ingredients. Originating from Spain, it's great on vegetables, fish, and meats alike.
Course Side Dish
Servings 6 servings

Ingredients

  • 3 large sweet potatoes peeled, diced
  • 1/2 tsp Hey Old Sport Overachiever seasoning (or 1/4 tsp salt and 1/8 tsp pepper)

For the Romesco Sauce

  • 3 roasted red bell peppers jarred works, or roast them yourself over an open flame on a range burner or grill and peel.
  • 2 Roma tomatoes
  • 1 sweet onion peeled, cut into quarters
  • 1 bulb garlic top cut off to reveal the individual cloves
  • 1/2 cup toasted sliced almonds
  • 1 lemon zested and juiced
  • 1/3 cup good quality olive oil
  • 1/4 cup fresh Italian parsley
  • TT Hey Old Sport Overachiever seasoning

Instructions

Make the Romesco

  • Preheat the oven to 375 °F with a sheet pan inside. Once up to temp, remove the sheet pan and add the Roma tomatoes, sweet onion quarters and bulb of garlic. Drizzle lightly with olive oil and season with Overachiever seasoning. Roast in the oven for 10-15 minutes until the tomato skins blister and split and the garlic softens.
  • Remove the sheet pan from the oven. Peel the tomatoes and add them to a blender, along with the roasted red peppers, roasted sweet onion, almonds, lemon zest and 1 tbsp lemon juice, 1/4 cup olive oil, and fresh parsley. Squeeze the garlic bulb to release the cloves into the blender as well, discarding the bulb itself.
  • Blend the sauce until uniform in consistency, seasoning to taste with more Overachiever and lemon juice.

Roast the sweet potatoes

  • Preheat the oven to 375 °F with a sheet pan inside. Toss the sweet potatoes with olive oil and a Overachiever seasoning. Once the oven and pan are heated, add the sweet potatoes and roast on the convection setting for 10-15 minutes, until browning starts and the potatoes are tender. Remove from the oven.

Finish

  • Gently toss the sweet potatoes with some of the romesco sauce until coated. Serve warm.