Barcelona is not particularly known for it’s cold weather. Quite the opposite actually. Growing up, we were spoiled with 50 to 60 degree winters. And yes, we still walked around wearing coats, and scarves and gloves because for us THAT, was cold.
We also had our own cold weather rituals and traditions, like enjoying a piping hot mug of “chocolate caliente” (a traditional super thick and decadent hot chocolate) or one of our favorites, roasted sweet potatoes and chestnuts.
Every year, right around this time, little “roasting stands” would pop up all over the city, selling freshly roasted, warm sweet potatoes and chestnuts. So sweet and flavorful, we would eat them plain, without adding a thing to them.
One of the many reasons we love to work with sweet potatoes. It takes us right back to those happy times. And while we can’t recreate the mild Mediterranean winters, at least we have the memories to hold on to.
We kept this recipe nice and simple, so the sweet potatoes are really the star. The toasted nuts bring up their slightly nutty flavor, while the dried fruit enhances the natural sweetness. And the drizzle add a little tang that brings it all together.
- 8 baby sweet potatoes, thoroughly washed and scrubbed
- 2 tbsp raw shelled pistachios, chopped
- 2 tbsp pine nuts
- 1/8 tsp salt (or to taste)
- 4 dried apricots, chopped
- 4 pitted prunes, chopped
- 2 tbsp dried sour cherries, chopped
- 2 tsp extra virgin olive oil
- Pomegranate – maple glaze:
- 3 tbsp pomegranate molasses
- 3 tbsp pure maple syrup
- 1 tbsp balsamic vinegar
- 2 tsp orange juice
- 2 tsp brown sugar
- Preheat oven to 400F. Line a baking sheet with foil or parchment paper
- Arrange sweet potatoes on the baking sheet and bake for 45 minutes or until tender
- In the meantime, prepare the glaze by combining all the ingredients in a small sauce pan. Cook over medium heat, 5-6 minutes until it comes to a soft boil. Reduce heat and simmer for an additional 6-7 minutes ( the glaze will thicken as it cools)
- Combine chopped pistachios, pine nut and salt in a small bowl and toss together. Heat olive oil in a non stick pan, add nuts and cook over medium heat stirring constantly for about 2 minutes (keep an eye so they don’t burn)
- Transfer to a bowl, add dried apricots, prunes and cherries and mix well
- Once the sweet potatoes are cool enough to handle, slice them down the middle and lightly press the ends towards the center
- Fill each sweet potato with nut and fruit filling and drizzle with the glaze right before serving