September 29 2022 8:53 AM E-paper Subscribe Sign in My Account Sign out

Refresh your sweet potatoes with fried eggs

2. GOOD APPETITE 1
Smoky sweet potatoes with fried eggs and almonds. Melissa Clark adds eggs, almonds and warming spices to a 2011 dish for a lifting, smoky meatless meal. (Photo: NYTimes)
The only complaint my husband, Daniel, has about my cooking is that every time I make something he loves, I never cook it again.

It’s not that I mean to never cook it again; it’s that I can’t help but wonder, what would happen if I stirred in a pinch of this or a drizzle of that? Would it make the dish brighter, fuller, tastier? To me, this tweaking is part of the fun, one of the main reasons I love to cook.اضافة اعلان

And so it went recently when I set out to make some coconut oil roasted sweet potatoes, a recipe I developed in 2011 and still regularly riff on.

Over the past decade, I’ve switched up the spices, added other vegetables, layered on sauces, proteins, and herbs. As long as I didn’t mess with the bones of the recipe — the coconut oil, the sweet potatoes, the roasting temperature — I really couldn’t go wrong. The sweet potatoes would always end up richly flavored and delicately crisp on the outside, velvety within.



That is, as long as I didn’t take the sweet potatoes out of the oven early.

As Steven D., a reader, wrote in the notes of the original recipe online at New York Times Cooking, “The potatoes are soft after a half-hour or so, but then the crusts harden in the second half-hour, giving them the delicious texture that makes the dish unique.”

The last time I made this dish, I wanted to serve it as a main course rather than as a side. So I took the well-trodden path of putting an egg on top — in this case, fried in coconut oil until the edges ruffled and crisped, turning brittle and brown.



Of course, thinking about fried eggs made me crave a side of bacon. But since I wanted to go meatless, I approximated bacon’s brawniness with a dash of smoked paprika. It added complexity to the potatoes and gave a jolt of color to the eggs right at the end, the deep red powder streaking orange in the yolks.

I also added chopped salted almonds for crunch and a creamy, garlicky yogurt sauce to bring together the elements. It made for a wonderfully cozy, satisfying meal that I’ll probably never make again.

But you can make it as often as you like, tweaked to your heart’s content.


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