Scott Conant’s Roasted Sweet Potatoes with Salsa Verde and Ricotta Cheese

Preheat oven 350°F.  Toss sweet potatoes with oil and salt.
 
Heat 2 skillets over medium-high with a little oil. Arrange sweet potatoes in pan and cook until they start to brown, about 6-8 minutes. Add one sprig of each herb to each sauté pan then place pans into preheated oven and roast till tender about 10-15 minutes.

 
Once potatoes are cooked remove the pans from the oven and discard the herbs.
 
Sprinkle a pinch of chili flakes into each pan and allow to bloom in the oil. Divide the vinegar among the two pans and deglaze. Place sweet potatoes onto a sheet pan and drizzle with the leftover pan sauce. Reserve at room temp.
 
For the Salsa Verde, combine the cocktail onions, anchovies, capers, olives and cornichons in a blender and blend until smooth. Pour into a bowl and reserve.
 
Add the parsley and olive oil to the blender and purée until smooth. Do not purée too long or it may get too hot and cause the parsley to darken. Add the parsley purée and onion/caper mixture a little at a time, tasting as you go. Save leftovers for another meal, such as over roasted fish.
 
Whisk together ricotta and extra virgin olive oil. Season with salt and reserve.
 
For the pumpkin seeds, preheat oven 350°F. Place seeds, oil and salt in a bowl and toss to coat. Turn out on a sheet pan lined with a Silpat and toast, stirring occasionally, until browned, about 8-10 minutes. Reserve.
 
To serve, shingle potatoes on a platter with the charred side facing up. Drizzle with extra pan glaze and spoon salsa verde over potatoes. Top with dollops of ricotta cheese and finish with toasted pumpkin seeds and maldon salt.

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