New York Times CENTER-LEFT (-1.0) Reliability: 8.0/10

Seared Sweet Potatoes With Chermoula Recipe

✍️ Samin Nosrat, Christine Muhlke, Tara Parker-Pope, Sarah Jampel, Molly O'Neill, Tamar Adler, Melissa Clark, Martha Rose Shulman, Nargisse Benkabbou, Jenné Claiborne 📅 Unknown ⏱️ 1 min read 🕐 Scraped: January 05, 2026

Summary: Boiling sweet potatoes instead of roasting them slows the rate at which their sugars are absorbed into the bloodstream, as does serving them in their jackets, which contain even more fiber (Maintaining steady blood sugar levels can help with a range of health issues, from poor sleep to weight management to liver disease.) The somewhat flat flavor of sweet potatoes really benefits from a fresh herb sauce such as chimichurri, Italian salsa verde, zhug or North African chermoula The potatoes can be boiled in advance, then reheated in the microwave and seared at the last minute, making this a quick light dinner with a small salad of young arugula or crisp chicories.

Boiling sweet potatoes instead of roasting them slows the rate at which their sugars are absorbed in

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Author

Samin Nosrat, Christine Muhlke, Tara Parker-Pope, Sarah Jampel, Molly O'Neill, Tamar Adler, Melissa Clark, Martha Rose Shulman, Nargisse Benkabbou, Jenné Claiborne

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🌍 New York Times

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