Agrodolce Sweet Potatoes with Creamy Pumpkin Spread Recipe

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Cooking with Seeds: 100 Delicious Recipes for the Foods You LoveTossing the sweet potatoes and tomatoes with vinegar (agro) and sugar (dolce) before roasting gives the finished dish pleasing sweet and sour notes. Served over a salty feta, toasted pumpkin seed, and fresh oregano spread, this is a standout summer-into-fall side dish that is great with roasted chicken or pork loin. The feta dip can be made up to one day ahead.

  • Yield: 4 Servings


  • 2 sweet potatoes (about 1½ pounds), sliced into ½-inch thick rounds
  • 2 tablespoons red wine vinegar
  • 1 tablespoons brown sugar
  • 5 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 plum tomatoes, halved
  • 1 sprig fresh oregano, plus 1 tablespoon leaves, chopped, plus leaves for garnish
  • 4 ounces feta, crumbled (about 1 cup)
  • ¼ cup toasted pumpkin seeds, coarsely chopped
How to Make It
  1. Preheat oven to 375°F.
  2. Toss together the sweet potatoes, vinegar, brown sugar, and 2 tablespoons of oil. Season with salt and pepper. Roast on a rimmed baking sheet, turning halfway through, until the sweet potatoes are tender, 30 to 35 minutes.
  3. Toss together the tomatoes, oregano sprig, and 1 tablespoon of oil. Season with salt and pepper. Roast, cut-side up, on a separate baking sheet until soft, 25 to 30 minutes.
  4. While the vegetables roast, make the feta spread. Combine the feta, pumpkin seeds, oregano leaves, and remaining 2 tablespoons of oil in a bowl. Season with salt and pepper.
  5. Serve the sweet potato and tomatoes over the feta spread. Garnish with oregano leaves.

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