Whole-Roasted Sweet Potato with Sunflower Gremolata and Lemony Sour Cream

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Ingredients

• ---- For the Sweet Potatoes ----
• 4 sweet potatoes, scrubbed clean
• 4 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• For the Sunflower Gremolata:
• 1/4 cup sunflower seeds
• 1/4 cup fresh basil, leaves, chiffonade
• 1/4 cup extra-virgin olive oil
• 1 lemon, zested
• 1/2 teaspon kosher salt
• 1 clove garlic, grated
• ---- For Serving ----
• Flaky sea salt
• Fresh basil leaves

Directions

1. Roast the sweet potatoes: Preheat the oven to 450 degrees F.

1. Place the sweet potatoes in a baking dish. Rub each potato with 1 tablespoon of the olive oil and 1/2 teaspoon of the kosher salt. Roast until the skin is crispy and beginning to caramelize, 45 minutes to 1 hour. You want the sugars to start seeping out and caramelizing.
2. Make the Sunflower Gremolata: Toast the sunflower seeds in a dry pan over low heat until fragrant, about 5 minutes, then roughly chop them.
3. In a medium bowl, toss together the sunflower seeds, basil, olive oil, lemon zest, kosher salt, and garlic. Adjust the seasoning with more kosher salt, if desired.
4. Make the Lemony Sour Cream: In a small bowl, mix together the sour cream, lemon juice, and kosher salt.
5. To serve: Split each sweet potato down the middle and fill each half with 2 tablespoons of the Lemony Sour Cream and 2 tablespoons of the Gremolata. Finish with a sprinkle of the sea salt and garnish with the small basil leaves. *Note: go with the smallest sweet potatoes you can find - they’re sweeter and easier to cook evenly.