ʻUala Be Kidding Me
Pan-Seared Garlic-Herb Sweet Potato Slices with Lomi Tomato Relish
40 minutes
Serves 4
DinnerHawaiianVeganVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Sweet potatoes, or ʻuala, are a Hawaiian staple that deserve a starring role. Here, they get the pan-sear treatment for max caramelization and are joined by a zippy lomi tomato relish, welcome to your new favorite island-style dinner plate.
Ingredients
Yield
4
Instructions
- 01Place the diced Roma tomatoes in a bowl, sprinkle with 1 teaspoon Hawaiian sea salt, and toss gently. Set aside for 10 minutes to draw out excess moisture.
- 02While the tomatoes rest, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sweet potato rounds in a single layer; cook 4-5 minutes per side until deep golden and just tender. Work in batches if needed, adding more oil as necessary.
- 03Transfer seared sweet potatoes to a plate. Immediately sprinkle with half of the minced garlic, half the parsley, and half the green onion while still hot.
- 04Return all sweet potatoes to the pan over low heat, add remaining 1 tablespoon olive oil and remaining garlic; sauté 1 minute just until fragrant. Flip slices to coat evenly, then remove from heat.
- 05Drain any liquid from the tomatoes, then combine in a bowl with the sweet onion, lemon juice, remaining green onion, and remaining parsley. Add remaining 1/2 teaspoon Hawaiian sea salt and black pepper. Gently fold to mix.
- 06To serve, arrange sweet potatoes on a platter. Spoon lomi tomato relish over the top and around the edges. Eat while warm or at room temperature.
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