I Am From Here by Vishwesh Bhatt

Author:Vishwesh Bhatt
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2022-07-08T00:00:00+00:00

6 medium sweet potatoes, washed

½ cup ghee (store-bought or homemade, here), divided

2 to 3 tablespoons coarse kosher salt

36 to 40 whole cloves

1 tablespoon freshly ground black pepper

1 teaspoon freshly grated nutmeg

Heat the grill to medium-high or preheat the oven to 500°F.

Rub or brush each sweet potato with 2 teaspoons ghee and season them generously with coarse kosher salt, as you would a baked potato. Poke 5 or 6 cloves into the skin of each potato and wrap each potato individually in aluminum foil. Roast directly on the charcoal or on wood embers or in the oven until a skewer or fork inserted into the foil pierces the potato without resistance, about 20 minutes. (A skewer is a better tester than a fork since it will go all the way through.) Using tongs, carefully remove the sweet potatoes from the heat, transfer to a platter, and let them rest for 5 minutes, still wrapped in the foil.

Meanwhile, set a small saucepan over medium heat. Add the remaining ghee, remaining 5 or 6 cloves, ground pepper, and nutmeg and cook until the spices are very fragrant, 20 to 30 seconds. Remove the pan from the heat. Cut a slit through the foil into each sweet potato and gently push the ends toward each other (like you would for a baked potato) to open the potato along the slit, exposing the flesh inside. Be careful not to let the escaping steam burn you. Add a spoonful of the spiced ghee and a pinch of salt to the inside of each potato. Dig in.

COAL-ROASTED SWEET POTATOES WITH ROSEMARY-CHILE-LIME BUTTER

SERVES 6

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