This side dish is impressive enough to accompany a special main course. The potatoes are warmed by the spice in the butter, and the slight crunch of the streusel is a lovely touch.
The potatoes can be roasted and refrigerated a day ahead. The garam masala butter can be made and refrigerated up to 1 week in advance; you’ll have some left over. You’ll have streusel left over; it can be stored in an airtight container for up to 1 week or frozen for up to 1 month.
Note: Sorghum syrup is available at Amazon.com, if it is not found locally. You can substitute molasses, if you wish.
Roasted Fingerling Sweet Potatoes With Garam Masala Butter
6 to 8 servings
For the potatoes
4 pounds fingerling sweet potatoes, scrubbed well (may substitute regular fingerling potatoes or scrubbed sweet potatoes cut into 1/4-inch-thick batons/sticks)
2 to 3 tablespoons kosher salt
1/2 cup canola oil
For the garam masala butter
3/4 teaspoon garam masala
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon sorghum syrup (see headnote; may substitute 1 1/2 teaspoons molasses)
3/4 teaspoon kosher salt
For the potatoes: Position oven racks in the upper and lower thirds of the oven; preheat the oven to 325 degrees. Have two rimmed baking sheets at hand. Cut the potatoes in half lengthwise and place in a large mixing bowl; add the salt (to taste) and the oil, tossing to coat. Spread them on the rimmed baking sheets, cut side up. Slow-roast for about an hour, rotating the pans top to bottom and front to back halfway through, until the potatoes can be easily pierced with a knife.
Meanwhile, make the garam masala butter: Toast the garam masala in a small, dry skillet over medium heat for a few minutes, until fragrant and lightly browned, shaking the pan to avoid scorching. Remove from the heat.
Place the butter in the bowl of a stand mixer or handheld electric mixer; beat on medium speed until smooth and creamy. Stop to scrape down the bowl. Drizzle in the sorghum syrup, then add the toasted garam masala and the salt; beat on low speed until well blended. If you’re not using the garam masala butter right away, transfer it to an airtight container or wrap in plastic wrap and form into a log; refrigerate until ready to use. The yield is 1/2 cup.
Toss the just-roasted potatoes with half of the garam masala butter in a heatproof bowl until the butter has melted and the potatoes are evenly coated. Transfer to a serving bowl; top with a generous sprinkling of the Pecan-Ginger Streusel. Serve warm, passing the remaining room-temperature garam masala butter at the table.
Ingredients are too variable for a meaningful analysis.
6 servings (makes a generous 2 cups)
About 4 ounces (1 cup plus 2 tablespoons) pecan halves
1 3/8 ounces (generous 1/4 cup) crystallized ginger, coarsely chopped
6 tablespoons flour
1/4 cup sugar
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, melted
Preheat the oven to 350 degrees.
Spread the pecans on a rimmed baking sheet; lightly toast in the oven for 6 to 8 minutes, just until fragrant. Cool, then transfer to a food processor. Reduce the oven temperature to 325 degrees.
Add the crystallized ginger to the food processor; pulse just long enough to reduce to crumbly bits (fairly finely chopped). Transfer to a mixing bowl along with the flour, sugar and salt, stirring to coat. Pour in the butter and toss to coat evenly, until there’s no trace of dry flour.
Lightly grease the same baking sheet with cooking oil spray. Bake for 15 to 20 minutes or until lightly golden, crisped and fragrant.
Cool, then coarsely chop or crumble by hand to the desired consistency. Cool thoroughly, then store in an airtight container until ready to use (up to 1 week).
Nutrition per 2-tablespoon serving: 110 calories, 0 g protein, 8 g carbohydrates, 8 g fat, 3 g saturated fat, 10 mg cholesterol, 35 mg sodium, 0 g dietary fiber, 4 g sugar