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Photo of The Lottie with Sweet Potato Ribbons

THE LOTTIE WITH GLAZED SWEET POTATO RIBBONS & SALSA VERDE

Wow. One of our fave toppings/combos EVER! And, that is saying A LOT. This is a sweet & savory topping that complements the snap of the Lottie perfectly - you won't forget this bite!

Impress your guests at your next BBQ with this recipe and let us know what you think!! Xx

INGREDIENTS FOR SWEET POTATO RIBBONS

  •  1 pack of the Lottie
  •  2-3 sweet potatoes
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • ¼ cup water
  • Optional: Drizzle of hot honey or chile flakes

DIRECTIONS

  • Peel sweet potatoes. Tip: Use a peeler to make ribbons! If you don’t have one, cut the potato in half lengthwise, then in half again to make wedges and thinly slice into ribbons. 
  • In an oiled large saucepan over medium heat, add sweet potato ribbons and season with salt. 
  • Add butter, brown sugar and water. 
  • Cover and cook until potatoes are slightly softened (~10 minutes pending the thickness of your ribbons). Then, remove the lid and let the liquid reduce down to a glaze-like consistency. 
  • Tip: You don't want to overcrowd the pan or cook the potatoes down too much because they will break down and become mushy!
  • Remove from heat and add a drizzle of hot honey or pinch of chile flake. 

INGREDIENTS FOR SALSA VERDE

  • 6 tablespoons red-wine vinegar
  • 1/4 cup roughly chopped red onion
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon red-pepper flakes
  • 2 garlic cloves, peeled
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon black pepper
  • 2 cups loosely packed chopped parsley and/or cilantro
  • 1/2 cup canola oil
  • Kosher salt

DIRECTIONS

  • In a blender or food processor, combine dijon mustard, chopped red onion, red-pepper flakes, garlic, coriander, cumin, fennel and black pepper.
  • Blend until smooth (about one minute).
  • Add two cups chopped herbs and continue to blend until just incorporated (about another minute).
  • Then, with the blender on medium-high speed, slowly drizzle in the oil to emulsify. 
  • Season with salt and you’re good to go!
  • Tip: Best to use fresh but can store in sealed container in fridge for 3 days!