• wholeandhoneyed

Greek Style Sweet Potato Rounds



I created these Greek Style Sweet Potato Rounds simply because quarantine is making me miss all the take out foods I crave on a regular basis. If anyone’s tried Souvla in San Francisco, you’ll know exactly why I had to create this recipe. Souvla is a group of Greek restaurants and they’re menu is minimal to say the least. They have about four varieties of salads that can also be served in warm pita bread, and every single item is as fresh as they come. You would think with only one vegetarian salad on the menu that the odds it being good are pretty slim, however I crave this salad on a weekly, ok sometimes daily basis. The fresh mixed greens are topped with pickled onion, olives, walnuts, and warm, thick, olive oil-y Japanese sweet potato rounds. Not to mention, the “granch” dressing (basically ranch dressing made with Greek yogurt) it comes with is actually out of this world.


I often contemplate what makes this salad just so good, but i’ve come to realize it's all the toppings, which is why I decided to create a Souvla inspired, toppings-only recipe. The thick, olive-oily sweet potatoes, quick pickled onions, olives, walnuts, and my take on “granch” dressing are everything I need to curb my Souvla cravings. You’ll be amazed how well this flavor combination works. I’m a huge fan of any dish with sweet potatoes, and these ones are cooked to utter perfection. They’re juicy, thick, and your teeth sink right into them. I can’t stand crunchy, undercooked sweet potatoes, so make extra sure you can easily stab a fork or knife all the way through.


I love these Greek Style Sweet Potato Rounds served as an appetizer, but I also love serving them alongside a good veggie or grain bowl, or on top of a bed of greens. You can even use the “granch” as a salad dressing instead of dabbled on top. Either way, they are sure to please. I hope you enjoy! P.S. if you ever visit Souvla in San Francisco, you have to try the frozen Greek yogurt with either baklava crumbles & honey syrup or greek olive oil and flaky sea salt. You’ll thank me later!


Time: 1 hour

Serves: 4-6 as an appetizer


Ingredients:


Sweet potato rounds:

2 large Japanese sweet potatoes 

3 tbs olive oil 

1/2 tsp salt

A few dashes of freshly ground pepper

1/4 cup chopped parsley


"Granch" dressing:

1 cup greek yogurt

2 tbs lemon juice

2 tsp olive oil

1 garlic clove

1/4 tsp salt

1 tbs chopped parsley (or any other herb you have on hand)


Toppings:

1/3 cup chopped walnuts

1/3 cup chopped kalamata olives

Quick pickled onions (I used a recipe from Cookie and Kate, found here)



Instructions:


1.) To make the sweet potato rounds, preheat the oven to 400 F and line a baking sheet with parchment paper. Then, wash and cut both sweet potatoes into about one inch rounds. Lay the rounds evenly onto the baking sheet and coat with olive oil, salt, pepper, and chopped parsley. Once you toss to coat thoroughly, place the sweet potatoes in the oven and bake for 35-40 minutes, flipping halfway through. When finished baking, you should be able to easily poke a fork through.


2.) While the potatoes are baking, make the "granch" dressing by combining all ingredients in a bowl and whisking to combine. Adjust taste the flavors accordingly, adding more salt or lemon juice if necessary. Place in the fridge until ready to use.


3.) After the potatoes are finished baking and cooled, transfer them to a platter for topping. Top each round with a dollop of "granch" dressing, a sprinkle of walnuts, and a few slices of quick pickled onions. Enjoy immediately or store in an airtight container in the fridge for up to a couple days.