This post is in partnership with California Grown.
During the cooler months, I consume more sweet potatoes than I probably realize. I really can’t get enough. This dish is a solid side but if you’re me, you could easily eat it as a main.
California Grown Produce
Back in September I was able to tag along with California Grown to the California Food Expo in Fresno. I really love partnering with California Grown because it’s easy to make delicious recipes with the wonderful produce grown around the state. This recipe features a couple of my favorites: sweet potatoes and pistachios.
California actually grows 400 different commodities which includes a third of the vegetables and two-thirds of the fruit/nuts grown in the United States. Also, 90% of the farms and ranches in California are family owned (and I’ve talked to quite a few of the families- each one has such a story!)
About the recipe
This recipe is a bit more of the time-consuming side but it’s a fun way to serve sweet potatoes. I love the pistachios as a topping for salads, grain bowls, and soups (so I almost always make extra). This recipe makes a delightful side or I’ve been known to toss a few beans into the mix to make this a complete meal.
I found this technique via Bon Appetit and it takes a bit of effort. However, it’s beyond worth it. The texture of the sweet potatoes is soft and creamy while the cut side of the potatoes is just starting to crisp. This recipe would easily work with plain baked sweet potatoes too if you don’t feel like going through the whole process.
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