Sweet Potatoes with Homemade Za'atar and Petimezi
2 - 3 medium sweet potatoes
6 - 8 garlic cloves, roughly sliced
2 handfuls baby lettuce
2 generous tbsp petimezi*
1 - 2 tbsp homemade za'atar
Plenty of olive oil for cooking
Salt and pepper to season
*Petimezi is Greek molasses made from grapes however pomegranate or date molasses could work (noting date is much sweeter), or alternatively a thick balsamic reduction would be great.
- Preheat your oven to 425F/215C.
- Slice the sweet potatoes in half and place on a baking sheet lined with parchment paper. Lightly drizzle some olive oil over the sweet potatoes and season with salt and pepper. Bake on the top rack for 25 - 35 minutes until tender.
- Heat a pan on medium-high heat and heat a few generous tablespoons of olive oil (not smoking). Fry the garlic in the oil until just browned. Keep an eye, these can burn quickly! I like to tilt the pan towards me over the flame so the garlic fries nicely in the pool of oil. Place the fried garlic on some paper towel to drain and reserve the garlic-y oil.
- Let the sweet potatoes cool slightly once baked (otherwise the lettuce will wilt). Plate the sweet potatoes, add the lettuce, za'atar, fried garlic, oil from the fried garlic, and petimezi. Little chili flake is nice too.