Sweet Potatoes w/ Mascarpone, Dill & Pistachios

I've had this recipe sitting in my computer for a good few weeks– days before my house was overtaken by contractors and my oven became unusable. Needless to say, they're almost done (new backsplash and countertops and other stuff!) and I'll be able to get back to cooking soon.

Sweet potatoes are more of a winter ingredient; but readily available all year, they're a staple for a lot of my clients. I brought these back from The Big Traveling Potluck conference I went to in April and although you can't tell from the picture, they're miniature compared to a traditional sweet potato (about 3-4 ounces each).

One thing I always advise when eating sweet potatoes is to avoid their ends. They have an unusual perfumey flavor and stringy texture...not very pleasing. I wanted to make a sauce so I chose mascarpone for its creamy, fatty counterbalance. Greek yogurt or sour cream also works but I love the texture of mascarpone. Pistachios, scallions, dill and olive oil take this to the next level and each add something to complement the other ingredients. 

Wrap each individually, rub with a little great quality olive oil and bake until fork tender:

Sweet Potatoes w/ Mascarpone, Dill & Pistachios
Sweet Potatoes w/ Mascarpone, Dill & Pistachios

Unwrap and slice in half lengthwise right away to speed up cooling process. You want them to be just warm so that the sauce doesn't thin out and melt off. That wouldn't be too chef-fy.

Sweet Potatoes w/ Mascarpone, Dill & Pistachios
Sweet Potatoes w/ Mascarpone, Dill & Pistachios

Sweet Potatoes w/ Mascarpone, Dill & Pistachios

INGREDIENTS: (Makes 6 half potatoes)

  • 3 small sweet potatoes (4-6 ounces)
  • olive oil, to coat
  • kosher salt and pepper, to season
  • 1/3 cup mascarpone
  • 4 small scallions, diced (whites & light green parts only)
  • 4 tablespoons water
  • 2 tablespoons chopped dill + additional to garnish
  • ¼ teaspoon kosher salt
  • 3 tablespoons chopped pistachios (roasted and salted)
  • additional olive oil and black pepper to garnish 

1.  Preheat oven to 350 F. Coat sweet potatoes with olive oil and season with salt and pepper. Bake for 20-30 minutes or until fork tender. If potatoes are larger, they will take longer.

2. Meanwhile, in a medium bowl, let the mascarpone soften at room temperature if in fridge. You want it still chilled, but not super cold. Have a whisk ready.

3. Add the scallions, water, dill and salt to the mascarpone and whisk until homogenous. Set aside.

4.  When potatoes are ready, unwrap them and let cool about 10 minutes. Cut in half lengthwise and place flesh side up. Let cool until warm or else the mascarpone will melt right off.

5. When warm, spread mascarpone evenly on the potatoes’ flesh. Top with the chopped pistachios and garnish with additional dill, black pepper and olive oil.

Jamie’s Notes:
 –Make sure the potatoes you buy–no matter what weight­–are all evenly shaped. This ensures they cook evenly.
–Mascarpone Italian cream cheese and is found in the cream cheese or specialty cheese department.