I love recreating dishes I’ve eaten out at restaurants, but they never quite turn out the same. I’ve learned that’s definitely not a bad thing…
For Valentine’s Day this year, Nate and I went to this incredible vegetarian restaurant called Fiction Kitchen in Raleigh, NC. They served us this decadent three-course meal that is definitely up there as one of the best meals of my life! As my main course, I ordered a pecan-crusted sweet potato fillet with buttered chard and pesto quinoa— what?!? So amazing. As soon as I tasted it, I turned to Nate and said, “I must recreate this!”, so that’s exactly what I did! My own way, of course 😉
I started by roasting some chopped pecans in cinnamon, paprika, chili powder, and a touch of maple syrup for sweetness. I swear I could have just eaten a bowl of these babies and not finished the recipe, but I used all the willpower in my body to hold off!
Next, I roasted 2 large sweet potatoes (whole) for about 45 minutes, then peeled off the skin and sliced them into long 1 inch “fillets”. I crusted them with the roasted pecans and pressed them lightly into the warm potato to make sure they wouldn’t come crumbling off in the oven. Last, I popped them back into the oven for a few more minutes to crisp up and let the flavors meld together. The result: a warm, comforting dish that reminded us of sweet potato pie at Thanksgiving. Oh, so good! They would be an amazing main dish or side at our holiday table next year, with that sweet and savory blend of spices. What are the odds I’ll remember that 9 months from now??
I served the sweet potato over herbed quinoa and olive oil massaged kale, even though the original recipe was served with buttered chard and pesto quinoa. I must say, the restaurant version was definitely more decadent, but I tried to make mine a bit healthier since we like to eat pretty clean when we’re cooking at home. Try experimenting with your own version of your favorite grains and greens!