The Lottie | With Glazed Sweet Potato Ribbons & Salsa Verde

Photo of The Lottie with Sweet Potato Ribbons

THE LOTTIE WITH GLAZED SWEET POTATO RIBBONS & SALSA VERDE

Wow. One of our fave toppings/combos EVER! And, that is saying A LOT. This is a sweet & savory topping that complements the snap of the Lottie perfectly - you won't forget this bite!

Impress your guests at your next BBQ with this recipe and let us know what you think!! Xx

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INGREDIENTS FOR SWEET POTATO RIBBONS

1 pack of the Lottie
2-3 sweet potatoes
2 tbsp butter
2 tbsp brown sugar
¼ cup water
Optional: Drizzle of hot honey or chile flakes

DIRECTIONS

Peel sweet potatoes. Tip: Use a peeler to make ribbons! If you don’t have one, cut the potato in half lengthwise, then in half again to make wedges and thinly slice into ribbons.
In an oiled large saucepan over medium heat, add sweet potato ribbons and season with salt.
Add butter, brown sugar and water.
Cover and cook until potatoes are slightly softened (~10 minutes pending the thickness of your ribbons). Then, remove the lid and let the liquid reduce down to a glaze-like consistency.
Tip: You don't want to overcrowd the pan or cook the potatoes down too much because they will break down and become mushy!
Remove from heat and add a drizzle of hot honey or pinch of chile flake.

INGREDIENTS FOR SALSA VERDE

6 tablespoons red-wine vinegar
1/4 cup roughly chopped red onion
2 tablespoons dijon mustard
1/4 teaspoon red-pepper flakes
2 garlic cloves, peeled
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon black pepper
2 cups loosely packed chopped parsley and/or cilantro
1/2 cup canola oil
Kosher salt

DIRECTIONS

In a blender or food processor, combine dijon mustard, chopped red onion, red-pepper flakes, garlic, coriander, cumin, fennel and black pepper.
Blend until smooth (about one minute).
Add two cups chopped herbs and continue to blend until just incorporated (about another minute).
Then, with the blender on medium-high speed, slowly drizzle in the oil to emulsify.
Season with salt and you’re good to go!
Tip: Best to use fresh but can store in sealed container in fridge for 3 days!