The Perfect Fall Sweet Potato Dish with St. Helena Olive Oil Co.’s Jalapeño EVOO

In case you missed it, I’ve been collaborating with the ladies of St. Helena Olive Oil Co. on a few recipes to announce some of their exciting new releases. I’ve been a big fan of theirs since last year and after trying their products, I’ll never go back to another brand (I joke that they saved my 2020!). I use their EVOOs and vinegars on pretty much everything.

This particular recipe features their new Jalapeño Extra Virgin Olive Oil which is so incredibly delicious — it’s bright in flavor and leaves a nice warmth in your mouth from the hint of spice. It’s incredible that they were able to capture the full essence of jalapeño in the bottle and it’s officially my new favorite of their flavored EVOOs (that’s saying a lot!).

In culinary school, one of the things we practiced over and over again was creating balance in a dish. We’d serve crisp roasted broccoli florets with a herby golden raisin vinaigrette or a rich braise with a punchy mustard seed salsa verde on top — the idea was to balance out a rich component with something bright and acidic.

This recipe — Roasted Sweet Potatoes with Jalapeño Salsa Verde and Lime Yogurt — is a perfect example of this concept of balance I learned in school. The sweet, creamy roasted potatoes are perfect against the incredibly bright, spicy jalapeño salsa verde and the creamy lime yogurt cuts through all of those bright flavors. I love topping the whole thing with thinly sliced radish and toasted pepitas for some extra crunch. If you have it on hand, grilled naan is the perfect vehicle to enjoy everything together!

The best part is that if you have any left over salsa verde, it’s delicious served with your morning eggs or atop pretty much any vegetable or protein.

I hope you love this recipe and the new Jalapeño Extra Virgin Olive Oil as much as I do!

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Jalapeño Extra Virgin Olive Oil

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ROASTED SWEET POTATOES WITH JALAPEÑO SALSA VERDE AND LIME YOGURT —

Serves 4-5 as a main or 6 as a side.

INGREDIENTS

• 2.5 lbs sweet potatoes (~3-4 medium sweet potatoes)

• St. Helena Olive Oil Napa Valley Blend EVOO

• Kosher Salt

• Black Pepper

• 2 Tbsp minced shallot (from ~1/2 of a medium shallot)

• 2 tsp minced jalapeño (from ~1/2 of a small jalapeño)

• 2 Tbsp champagne vinegar

• Juice + zest from 2 limes, divided

• 1.5 cups packed cilantro leaves, finely minced

• 1/2 cup packed parsley leaves, finely minced

• 1/2 cup St. Helena Olive Oil Jalapeño EVOO

• 1.5 cups Greek yogurt (I recommend 2-5% milkfat)

• 1 tsp honey

• 2-3 radishes, thinly sliced (to finish)

• 3 Tbsp pepitas (to finish)

• Grilled naan (optional)

METHOD

1. For the Roasted Sweet Potatoes: Pre-heat oven to 425 degrees F. Cut the sweet potatoes in half or in quarters, depending on their size. You’re looking for all the sweet potato pieces to be similar in size so they cook at the same rate. Season with kosher salt and pepper and drizzle with the St. Helena Olive Oil Napa Valley Blend EVOO. Rub each sweet potato piece to ensure it’s coated in olive oil. Arrange in one layer on a sheet tray, cut-side down. If your sweet potatoes are too close together, divide between two sheet trays.

2. Bake the sweet potatoes on the middle rack of the oven for 15 minutes, then rotate the sheet tray 180 degrees and cook an additional 10-15 minutes, or until the sweet potatoes are tender and deep golden brown on the cut side (cook time will depend on your oven). Set aside and cool to room temp.

3. For the Jalapeño EVOO Salsa Verde: In a medium bowl, combine the minced shallot and jalapeño with the champagne vinegar and the juice + zest from 1 of the limes. Set aside to macerate for 10 minutes. Add the finely minced cilantro + parsley and St. Helena Olive Oil Jalapeño EVOO to the shallot mixture. Stir until combined and add 1/2 tsp kosher salt. Set aside.

4. For the Lime Yogurt: In a small bowl, combine the Greek yogurt with the honey and the juice + zest from the other lime. Stir until combined and add a pinch of kosher salt, to taste.

5. Assemble the dish: Swipe a layer of the yogurt sauce on the plate and arrange the roasted sweet potatoes on top. Finish with heaping spoonfuls of the Jalapeño EVOO Salsa Verde, thinly sliced radishes and pepitas. I like to serve with grilled naan for a stand-alone meal but you can also serve as a side dish. Enjoy!

NOTES

• You can make the salsa verde and lime yogurt the morning of. Just cover both tightly with plastic wrap and store in the refrigerator. Remove from the fridge and allow to temper for 30 minutes prior to serving.

This is part of a paid partnership with St. Helena Olive Oil. All opinions are my own.