The inviting hearth at Metropole on Walnut is more than just a fireplace. Chef Jared Bennet and his team use a variety of methods to create a spread of dishes guided by fire. For this holiday season, Chef Bennet’s Charred Sweet Potatoes with Feta Pimenton Pecans and Sorghum brings all the glorious flavor of the hearth, without the risk of playing with fire.

Jared Bennet’s Charred Sweet Potatoes, Feta, Pimenton Pecans & Sorghum

Ingredients
4 sweet potatoes, medium
Salt & pepper
Extra virgin olive oil
2 shallots,sliced
1 garlic clove, sliced
Red wine vinegar

½ c whole pecans
1/4t smoked paprika

1tb sorghum
1/4c feta, crumbled
1t chives, minced
1t parsley, chopped
1 lemon, to zest & juice
sea salt

Method
Preheat oven to 350 degrees. Clean sweet potatoes. Place in foil pack and drizzle with olive oil. Season with salt and pepper and roast for 25 to 35 minutes or until tender. Allow to cool.

Add shallots and garlic in a non-reactive mixing bowl. Pour red wine vinegar over till they are covered. Pickle for 20 minutes.

In a 350 degree oven, roast pecans for 3-5 minutes until golden brown. Toss with salt, smoked paprika, and olive oil until coated.

Heat a cast iron skillet until smoking hot. Slice cooled sweet potatoes long ways in half. Brush with olive oil and season with salt. Place cut side down in skillet. Sear until charred.

Plate charred sweet potatoes with cut side up. Drizzle with sorghum. Add pecans. Then mix lemon zest, chives, parsley and feta on top. Squeeze a little bit of lemon juice all around plate. Top with pickled shallots. Finally, top with a drizzle of olive oil and a pinch of sea salt. Serve warm.