Whole-roasted sweet potato with sunflower gremolata and lemony sour cream from Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day (page 166) by Eden Grinshpan

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Notes about this recipe

  • Soulkitchenjen on March 11, 2025

    This is incredibly delicious and also sooo easy. The only sub I made was pepitas for the sunflower seeds. It worked so well.

  • KCKB on January 08, 2024

    This was very tasty! Will definitely make again. We didn’t have fresh basil on hand, had to use dried - looking forward to trying it with fresh basil. I’m also toying with subbing cashews for the sunflower seeds to see how those would go over.

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