There’s so much that’s synonymous with the carefree ease of summer. Breezy clothes, sun-dappled days, and of course—BBQ season. It’s time to take your gatherings outdoors, transitioning from the dining room to a dedicated picnic table. Friends stop by unannounced and welcomed with open arms. With the vibes high and our phones on do not disturb (except to take a few pics), there’s no better way to kick off the summer than with a dinner party to celebrate. And of course, the perfect place to start is with a few foolproof BBQ appetizers up your sleeve.
30 BBQ Appetizers Your Summer Dinner Party Needs
When it comes to summertime apps, the goal is to incorporate the fresh flavors of the season into every bite. That means dishes that are heavy on the herbs (green goddess dressing), highlight summer-fresh veg (eggplant dip), and go with the perfect margarita (guacamole!). Get your tastebuds ready—and prepare to dive in.
Why We Love It: There’s a reason green goddess dressing went viral. To start, it’s gorgeous. Thanks to a cup of mixed herbs of your choice, a few tablespoons of chives, and parsley’s fresh bite, it’s the perfect accompaniment to your favorite crunchy veg. I like arranging a big platter and setting it on the table for everyone to graze as they please. A centerpiece and appetizer all in one? Brilliant.
Hero Ingredient: When fresh summer herbs are involved, I’ll always look for a little lemon juice/zest to brighten things up all the more
Why We Love It: For me, eggplant is a summertime staple. I love roasting it in the oven, enjoying it in ratatouille, or scooping up big dollops of baba ganoush with toasted pita. This recipe is a close cousin of the third option, taking all the creamy deliciousness of the traditional Levantine appetizer and adding a smoky, spicy edge.
Hero Ingredient: We have smoked paprika and freshly-ground, toasted cumin to thank for this dip’s complex and addicting flavor.
Why We Love It: I know, I know—you already have a go-to guacamole that you’ve been perfecting for years. But… if there’s one recipe to convince you to try something new, it’s this one. Personally, I love a guacamole that lets the avocados shine, introducing a little heat with red onion, and in this case, a red chile. Balance it all out with a little zest from two limes, a few sweet tomatoes, and a touch of olive oil. Everyone will be asking you for the secret.
Hero Ingredient: When it comes to guacamole, your avocados should be nothing short of ideal. No brown spots and nothing underripe. We’re going for creamy, fruity perfection.
Why We Love It: Chances are your guests may be looking to cool down at your summer BBQ, and a yogurt dip will help do exactly that. The citrus makes this especially bright and refreshing, while the Za’atar is the spice blend you didn’t know you needed.
Hero Ingredient: Za’atar! Za’atar is a mix of herbs, sesame seeds, salt and sumac. This traditional Middle Eastern spice blend is the secret to most Mediterranean dishes and is totally delicious.
Why We Love It: If beans make you bloat, this legume-free hummus is a must-try. The carrot turmeric combo makes this hummus bright orange and when surrounded by crisp veggies, this will be a colorful standout on your BBQ appetizer table.
Hero Ingredient: Summer veg! Have plenty of farmers market finds handy for dipping into this gorgeous veggie-forward hummus.
Why we love it: Not only is this dish light and tasty, it’s stunning. Wow your guests by bringing out this vibrant green spread in a bowl, or served in pretty individual glasses. It also couldn’t be easier to prepare—simply toss all your ingredients in a food processor.
Hero Ingredient: Kale and peas may not be on anyone’s favorite food list, but full fat ricotta gives them a total makeover. Yum!
Why We Love It: I have very distinct summer memories of shucking corn on the back deck with my mom. Indulging in corn on the cob is a summer necessity, but adding it to guac? Sign me up! This Indian-inspired guacamole recipe flips the traditional recipe by seasoning it with chaat masala. Delish.
Hero ingredient: All of the traditional guac ingredients are accounted for, but sweet corn and chaat masala really bump up the flavor.
Why We Love It: A veggie tray with ranch dressing may remind you of the prepared food section of the grocery store. But take it from me, a veggie board full of fresh summer produce and a homemade ranch elevates veggies and dip to summer crudités everyone will love.
Hero Ingredient: In season veg. Everything from cherry tomatoes, cucumbers, summer squash, and sweet peppers. They all win!
Why We Love It: Charcuterie is always a vibe, and these olives pack a punch. Put them on top of hummus, baba ganoush, or simply nosh on them by themselves.
Hero Ingredient: Naturally, a good quality green olive. Might we suggest a Castelvetrano or Cerignola?
Why We Love It: A sweet and savory bruschetta? Be still my heart. This fun twist on traditional bruschetta is sure to be a crowd pleaser. What’s not to love about a plump juicy plum paired with rich, creamy ricotta?
Hero ingredient: Plums aren’t in season very long, so be sure to indulge all summer. I know I will!
Why We Love It: Ok, let’s be real. Who doesn’t love a cheesy cracker? These homemade cheese rounds are crunchy, savory and are perfect for the center of your appetizer table. Just be sure to have plenty on hand—they will go fast!
Hero Ingredient: These rounds are a combo of cheese, butter, flour and rice krispies. The cereal gives these rounds their crunch, and I’m a sucker for cereal.
Why We Love It: Bruschetta is one of the easiest BBQ appetizers in the game, and it’s the one I always turn to when I need to serve something up, stat. Toast up your sourdough (brushed with plenty of EVOO, of course) and toss together your mix of tomatoes, garlic, and herbs. Let the bruschetta sit and top up your slices. Bonus: it’s just about the prettiest (edible) thing you’ll find on a plate.
Hero Ingredient: With a simple recipe like this, you want to be sure you’re using the best farm-fresh tomatoes you can find. They’re the focal point of the appetizer, so you want to make sure they shine.
Why We Love It: In the world of BBQ appetizers, fries will always reign supreme. You’re welcome to serve the standard thick-cut, gold wedges, but loaded fries are even better. This recipe leans on our favorite frozen sweet potato fries (we used Alexia). Simply prepare them according to the package instructions and top to your heart’s delight.
Hero Ingredient: I love a Mediterranean vibe when it comes to loading up my fries. Creamy chickpeas, salty feta, tzatziki for a little tang, and kalamata olives. It’s a winning combo where every ingredient is the hero.
Why We Love It: While nachos are always welcome at any summer gathering, if you’re after BBQ appetizers that lean on the lighter side, make these. Your gluten-free friends will rejoice, happy to indulge in this classic summer snack. And though you’d never guess from the heap of (plant-based) cheese on top, vegan guests get to their snacking on, too.
Hero Ingredient: Nutritional yeast introduces a savory, umami element to the cauliflower seasoning—be sure to stock up for all your (dairy-free) cheesy needs.
Why We Love It: While we never turn down the opportunity to toss back a few tacos, sometimes it’s nice to get all of that good Tex-Mex flavor in a bite-sized snack. Pick up a bag of your favorite chip dippers at the store and fill them to the brim with this simple taco salad. The spicy cilantro vinaigrette is the final touch on these cute little taco bites.
Hero Ingredient: When it’s summer and the veg is in season, I will always default to corn.
Why We Love It: Artichokes are a favorite among everyone in my family. (So much so, that my sisters and I would beg for them at our birthday dinners—and my parents would happily oblige.) While I’ve steamed them in the past, grilling your artichokes yields a charred exterior and tender heart. Serve alongside bread for a light dinner or a steak if you’re going for a true BBQ appetizer. But the mayo? Non-negotiable.
Hero Ingredient: This recipe comes with such a short ingredients list that I’ll have to pick the obvious: artichokes are a summertime delight.
Why We Love It: Summer isn’t summer without tomatoes. This salad couldn’t be simpler and is completely delicious. All you need are heirloom tomatoes, onions, garlic, oil, lemon juice and salt. This combo truly makes the tomatoes shine—though admittedly, you don’t need much to make a summer heirloom tomato even more delectable than it is on its own.
Hero Ingredient: Ripe and juicy heirloom tomatoes, no doubt.
Why We Love It: Nothing says summer quite like potato salad. But friends, this is not the classic gloppy salad your grandmother favored (though we all have a special place in our hearts for her recipe). You toss fork-tender potatoes with an aioli-like dressing composed of eggs, garlic, lemon, and plenty of good olive oil. It’s easy and brings a beautiful, organic feel to your table.
Hero Ingredient: There are plenty of standouts to choose from, but I love how the jammy eggs play up the potatoes’ creamy texture.
Why We Love It: Of all the many Italian dishes I can’t get enough of, Caprese has top billing. This riff on the classic adds watermelon to the mix, playing up the tomatoes’ sweetness. The result is a light and refreshing salad that’s the perfect amuse-bouche for a burger or steak.
Hero Ingredient: When summer rolls around, you can bet I’m eating my weight in watermelon. This salad is one of my favorite ways to get my fill.
Why We Love It: As if Caprese could get any better—adding avocado to tomato, basil and mozzarella just hits different. The added creaminess and buttery flavor the avocados add give this salad a fun and unexpected twist.
Hero Ingredient: The avocado takes this classic to new heights!
Why We Love It: Spoiler alert: salad doesn’t have to be boring. What sets this salad apart? Furikake, salted pistachios, parmesan and a creamy tahini dressing. Yum!
Hero Ingredient: It’s hard to pick a favorite, but pistachios in a salad always take it to the next level if you ask me.
Why We Love It: I could easily eat Mediterranean food for the rest of my life and feel totally satisfied. Mediterranean ingredients are fresh and flavorful and hit the spot especially in the summer. This salad is no different! Be sure to massage your kale and grab your veggies from the farmers market for this BBQ appetizer.
Why We Love It: Strawberries are at their peak in the summer. It’s a no-brainer to indulge in a strawberry salad this season, and this playful twist on caprese pairs the berry with creamy burrata. Serve with crusty bread and enjoy.
Hero ingredient: While the strawberries and burrata are the stars of the show, don’t skip the lemon zest. The citrus brightens everything up and ties it all together.
Why We Love It: This savory salad is the perfect BBQ appetizer—it’s simple combo of bitter greens, beans and Parmigiano Reggiano cheese is tasty and addictive.
Hero Ingredient: Don’t sleep on radicchio! Leafy greens seem to be the go-to when it comes to salad, but this red leafed veg adds a pop of color and a bite that regular salads don’t.
Why We Love It: Wow, ok—this combo needs to be studied for all the glory it brings to your salad plate. The bitterness of the radicchio, paired with the sweetness of the oranges and the saltiness of prosciutto is truly *chef’s kiss* Don’t let summer pass you by without trying this one.
Hero Ingredient: Can this three ingredient combo count as the hero? Because it absolutely should.
Why We Love It: Alison and Jay Carroll served up this salsa verde at their Joshua Tree home when we visited last month. And to say we were floored by its complex flavor is an understatement. While you might be more familiar with the Mexican salsa verde which features a sweeter, tomatillo base, this Italian spin is more acidic and delivers a delicious punch of flavor. Green olives, a few good glugs of olive oil, and herbs aplenty are all you need to make it your own.
Hero Ingredient: Go for a really fruity olive oil here. It’s the perfect pairing for the tangy green olives.
Why We Love It: Could it really be a list of the best BBQ appetizers without skewers? They’re one of the easiest summer recipes and can be customized in infinite ways. I love this combo of light, juicy shrimp with colorful and substantial veg. Taste the rainbow, y’all.
Hero Ingredient: Do yourself a favor and serve your skewers with this homemade tzatziki. You’re welcome.
Why We Love It: I could wax poetic about my love of skewers. They’re simple, require just a few ingredients, and when someone asks you how they can help, you can put them to work. Think of these skewers as the classic Italian snack of prosciutto-wrapped melon, deconstructed. While I love packing all those flavors into a single bite, getting the salty prosciutto, sweet melon, and creamy bocconcini one by one is an experience to savor.
Hero Ingredient: When I tell you that bocconcini are small mozzarella cheese balls, my pick should be obvious.
Why we love it: A cheese board is appropriate for any season, but a summer specific one as a BBQ appetizer is especially lovely. Opt for softer cheeses like brie and chèvre (these work better in the heat than hard cheeses) and summer fruit. Edible flowers are optional, but add the sweetest touch.
Hero ingredient: A really nice cheese. The kind you splurge on. A good cheese board only needs one!
Why We Love It: Pears are in season starting in August, and this board is the perfect end of summer treat. Be generous with full fat ricotta and add slices of sweet pear to a board for a perfect grab and go BBQ appetizer.
Hero Ingredient: While pear and ricotta make a delicious pairing, honey roasted pistachios take this board to the next level.
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At Camille Styles, our love of delicious, nourishing food runs deep. In-person and on Slack, our conversations inevitably gravitate to what we’re currently cooking in our kitchens across the country. From our best taco recipes to soups when the cozy season calls for it to our enduring passion for sweet potatoes—food is endless fodder for conversation. And the dish that’s in constant rotation in my kitchen right now? Sara Forte’s blackened salmon recipe with tropical pico from her new cookbook, Around Our Table: Wholesome Recipes to Feed Your Family and Friends.
As the creator behind the healthy cooking site Sprouted Kitchen, Sara is an expert at making fresh, delicious dishes accessible to an ever-expanding audience. Her recipes pair creativity with honesty—acknowledging that as much as we’d wish otherwise, our time in the kitchen is limited. Sara understands food as a core tenet of the larger pursuit of wellness. And though that translates to nutrition, nourishment also takes into account what’s possible with the resources we have.
What’s more, food is also a means of connection. It’s the foundation for intimate moments spent in the company of family and friends. Sara’s latest cookbook, Around Our Table, creates space for this comprehensive understanding of food. It’s the sort of cookbook that evolves alongside of you. Instead of being steeped in shifting food trends, it serves as a guide for how food can support your life—no matter the season.
We sat down with Sara to talk about the intention behind her latest release. As she reflects, Sara’s passion for incorporating food into a full life is evident. Her recipes are on-the-fly friendly, bringing color and creativity to the table while keeping things simple and streamlined.
Blackened Salmon With Tropical Pico
“This is your salmon for a crowd,” Sara writes in her cookbook. Whereas other salmon recipes forgo flavor for simplicity, Sara leans on fresh, heavy-hitting ingredients to streamline the prep and deliver a delicious meal, every time.
We also love that this salmon—and its accompanying pico—can be served in endless ways. Sara tops fish tacos with the pico or adds a little heft to the salsa with avocado for a standout, standalone appetizer. (With crunchy, salty chips, of course.)
Serving tips for your salmon abound. She enjoys it best “[…] generously seasoned and served with some punchy pineapple pico and avocado.” (I.e., the exact recipe you’re getting below.) “I serve it with coconut rice, but it could just as easily be wrapped into a burrito or even served over greens. This dish makes for excellent lunch leftovers, so don’t overthink the suggested serving number.”
And contrary to popular belief, salmon isn’t a year-round dish. Sara notes that you’ll find the freshest fish between May and September. And while frozen fillets work in a pinch, she advises staying away from “thin, flimsy tail-end pieces.”
With those expert tips in mind, read on for Sara’s blackened salmon recipe with tropical pico. And be sure to pick up Around Our Table for more recipes to keep in your everyday arsenal.
Excerpted with permission from Around Our Table by Sara Forte published by Hardie Grant Publishing, April 2024, RRP $40.00 Hardcover.
A crowd-pleasing dish you can make in a pinch, this Blackened Salmon With Tropical Pico is the standout recipe of the summer.
For the Tropical Pico:
2 cups / 330 g chopped fresh pineapple
1 ripe mango, diced small
1 Roma tomato, seeded and chopped
1 bundle cilantro, chopped
1/4 of a red onion, minced
1 serrano, seeded to taste and minced
1 lime, zest and juice
1/2 teaspoon sea salt
A few grinds of freshly ground pepper
Pinch of sugar
For the Salmon:
2 tablespoons olive oil + more for the pan
2pounds / 900g center-cut slab of salmon
For the Blackened Seasoning:
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Pinch of cayenne pepper
1 teaspoon sea salt
1 tablespoon light brown sugar
1 teaspoon finely ground coffee
1/2 teaspoon freshly ground pepper
For the Coconut Rice:
1 cup / 200 g short-grain white rice, well rinsed
1cup / 240ml water
1cup / 240ml coconut milk
Pinch of sugar
Zest of 1 lime
Sea Salt
2 large avocados, cubed
Fresh cilantro and microgreens
For the Tropical Pico:
Put all the ingredients in a bowl and mix to combine. Keep covered in the fridge until ready to use.
For the Blackened Salmon:
Preheat the oven to 300°F / 150°C. Line a rimmed baking sheet with parchment paper. Spray or rub it with oil. Dry the salmon with a paper towel and place it on the oiled parchment sheet.
Mix all the blackened seasoning ingredients together. Mix in the oil and gently rub it all over the flesh of the salmon.
Start the rice. Combine the rinsed rice, water, coconut milk, sugar, lime zest, and salt together. Stir to mix. Bring the rice to a boil, then down to a simmer. Cover and cook for 18 to 20 minutes until cooked and tender. Set aside.
While the rice cooks, roast the salmon. Bake for 15 minutes, then turn the heat up to broil and cook another few minutes until the top starts to char. Timing will vary by oven, but assume somewhere in the 2-minute ballpark. The salmon should be cooked to about medium in that time; add 5 minutes to that first bake if you prefer it well done. Remove to rest.
Serve the slab of salmon over the rice on a platter, flaking it apart with a fork, with the avocado and pico over the top. Garnish with cilantro and microgreens.
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There was a time in my life when I didn’t understand the hype behind an electric kettle. Even in the colder months, Austin’s weather often has me opting for a green smoothie in lieu of a latte or tea. But in the spirit of leveling up all areas of my life and romanticizing even the most mundane moments, warm bevvies—and their inherent coziness—are now a staple in my routine. So of course, this change of heart prompted me to seek out the best of the best electric kettle. Spoiler alert: I’ve been changed for the better.
Like any kitchen appliance, there are a few factors to consider when deciding on the best electric kettle. You’ll need to evaluate what you’ll be using your kettle for, how often, and how much water you’re looking to heat up. (Do you keep to one pour-over or are you a full pot kind of person? Be honest.)
If the hunt seems a bit overwhelming—never fear. We’ve rounded up the best electric kettles for all your warm and cozy needs.
The Best Electric Kettles to Level up Your Morning Routine
This comprehensive list has an electric kettle for just about everyone. From affordable options to luxury splurges, these kettles will make brewing the perfect bev a breeze. With stunning colors, innovative elements, and easy-to-use specs, you’re sure to find your fave.
Our Top Picks:
Best Electric Kettle Overall: Fellow Corvo EKG Electric Kettle – $165 at Fellow
Best Basic Electric Kettle: Breville 57oz Soft Top Pure Stainless Steel Electric Kettle – $89.95 at Target
Best Budget Electric Kettle: Bodum 34oz Electric Bistro Gooseneck Water Kettle – $59.99 at Target
Best Gooseneck Electric Kettle: Stagg EKG Electric Kettle – $195 at Fellow
Best Aesthetic Electric Kettle: Alessi Plissé White Electric Kettle – $109 at Care & Barrel
This is THE electric kettle. Whether you opt for the classic matte black or one of the Wooden Accent models, the Corvo EKG Kettle will be a staple in your morning/evening routine. The kettle keeps heat time to a minimum while still providing exact temperature control. We also love that it isn’t excessively heavy—making pouring your water less of a hassle.
If you’re looking for a fairly simple electric kettle to add to your kitchen, this stainless steel kettle from Breville is your best bet. The soft opening lid prevents any hot water spills or splashes and helps to stagger the steam release. Its 360-degree base has concealed storage for the kettle’s cord and a removable scale filter.
Pros:
Soft top lid gently releases steam and prevents potentially hazardous hot water splashes
This slim and stunning appliance is one of the best electric kettles for those looking for a less pricey option. The temperature-controlled gooseneck kettle makes it the perfect addition for all your hot coffee and tea needs while enhancing your aesthetic space. Our Managing Editor, Isabelle has had this kettle for over two years and her love is still going strong. The sleek design is perfect for a small kitchen with limited counter space, and her only qualm is the limited temperature control options.
If you’re looking to splurge on any of these kettles, let it be this one. The Stagg kettle features a slim gooseneck spout for perfecting your pour-overs. Additionally, this kettle comes with exact temperature control and a speedy heat time.
This electric kettle is the perfect pick for the design-oriented. While it leans on the more expensive side, its aesthetic value is worth every penny. Not only is this electric kettle an appliance that you’ll use on the daily, but it’s also one that can be left on display in your kitchen for all to take in its beauty.
Pros:
Comes in black or white
Artful and aesthetic design
Quick boil time
Cordless
Cons:
Made entirely from thermoplastic resin
Lighter and less sturdy compared to models made from heavier materials
Convenience meets functionality with this electric kettle from Target’s Hearth & Hand line. For a reasonably priced kettle, this pick has plenty of power at 1500 watts and room to spare with a capacity of 1.7 liters. The 360-degree base connector acts as a cordless power base that takes up minimal room in any kitchen.
With this kettle from Zwilling, you won’t have to worry about spills when pouring your hot beverage. The outside remains cool to the touch while the double-walled body keeps your drink perfectly hot. This kettle comes in a stunning matte black or stainless steel and holds 51 ounces.
If you’re after an option that doubles as a countertop centerpiece, this pick from Fellow takes the cake. The kettle features a drip-free pour spout, a heat-resistant handle, and a 1.5-liter capacity and comes in green and black.
Sleek and streamlined, this kettle is the pick for the minimalists among us. Its pared-back exterior aligns with any style and the modern features ensure a perfect cuppa. With a smooth stainless steel body and LED features, it’s the elevated version of the traditional tea kettle we all know and love.
How to Pick an Electric Kettle
There are a couple of important elements to consider when selecting the best electric kettle. As one beverage drinker’s needs may be different than another’s, we’ve laid out the top three things you should consider before making your purchase.
Kettle Capacity
How much water are you planning on heating up? Do you drink several cups of coffee or tea? Capacity is one of the most important factors to take into consideration when choosing your perfect electric kettle. You may want to stick to a capacity of around 1.5-1.7L or more if you’re brewing for 2+ people, whereas you can most likely get by with a capacity of one liter or less if you’re aiming for 1-2 cups of your drink of choice.
Temperature Control and Boiling Speed
If you’re seeking out a kettle that can reach an exact temperature, you may need to opt for a more expensive model. But if you’re simply looking for a kettle that can keep water hot, then you may be able to find a more generic electric kettle.
Additionally, the speed at which water can heat up is a factor to consider in your selection process. If you find yourself short on time (or simply a lack of patience) when brewing your bev, look for a quick-heating electric kettle as opposed to one with a more lengthy heat time.
Selecting Your Spout
How fast or slow your water pours from the electric kettle depends on the spout size and length. If you’re looking for a slower and more precise pour, typically a long, tapered or gooseneck spout is the best option. This can also prevent spills and splashes of hot water that escape from your kettle. If you’d rather have a larger and faster pour, select a spout with a wide and short opening.
If I had to choose only one food to eat for the rest of my life, it would probably be sweet potatoes. So when I say that these charred sweet potatoes with dates are my new favorite way to eat them, you know it’s a statement I don’t take lightly.
This dish is a flavor adventure that speaks to all the senses. Sweet potatoes slowly roasted to release their natural candy-like sweetness, then quickly charred for those crispy edges. A luxurious date-studded brown butter drizzled over the top. Crunchy seeds and peppery arugula to wake it all up and make you go in for another bite. Yes, these are that good.
Read on for how these charred sweet potatoes with dates come together. Warning: you may never make sweet potatoes any other way.
The Ultimate Healthy Summer Side
This dish not only offers a satisfying mix of textures and flavors but is also packed with vitamins, minerals, and fiber—it’s a recipe that will leave you feeling so nourished and energized.
Sweet potatoes are a great source of vitamins A and C, fiber, and antioxidants. The seeds add a boost of healthy fats and protein, while dates bring a natural sweetness along with essential minerals like potassium and magnesium.
Ingredients You’ll Need
Gather a handful of simple ingredients to make this dish:
sweet potatoes
olive oil
seeds (I like a mix of sunflower, pumpkin, and sesame seeds)
butter
dates
honey
Aleppo pepper
arugula
cilantro
How to Make Charred Sweet Potatoes With Dates and Arugula
Roast the sweet potatoes. You’ll roast them on a baking sheet with a little water and sealed with foil. This helps evenly roast and lightly “steam” the potatoes to get them extra tender.
Prepare the topping. This seedy sweet brown butter is where it’s at. You’re going to melt some butter over the stove, add your seeds, and lightly brown them. Then you add your dates, olive oil, honey, salt, and Aleppo pepper. HEAVEN.
Char the sweet potatoes. This is what takes these over the top. Warm some olive oil in a cast-iron pan, then cut the potatoes open and sear them cut-side down in the skillet to get those crispy bits.
Put it together. Top your charred sweet potatoes with the seed mixture, some fresh arugula and cilantro leaves, and a sprinkle of flaky salt.
Tips for Success
The perfect potato. Opt for medium-sized sweet potatoes that will cook evenly. And feel free to experiment with any type of sweet potato! Classic orange potatoes or yams are naturally sweet and not too heavy, whereas Japanese sweet potatoes are a bit more dense and starchy (also delish). And for something that feels really elevated, opt for purple sweet potatoes. The vibrant, colorful presentation is stunning.
Ideal substitutions. If you can’t find Aleppo pepper, red pepper flakes work just as well but use a bit less to manage the heat. Feel free to sub any type of seed, or even slivered almonds, in place of the pumpkin, sunflower, and sesame seeds I used here.
How to serve. This dish pairs wonderfully with grilled or roasted meats like this yogurt-marinated chicken. It can also stand alone as a hearty vegetarian main, with a green salad served alongside.
Feel free to meal prep the roasted sweet potatoes ahead of time and refrigerate, then char them and add your toppings just before serving. Easy! Scroll on for the recipe for these sweet, savory, and extremely satisfying charred sweet potatoes with dates.
These charred sweet potatoes with dates are a sweet and savory dish that pairs beautifully with grilled meats—and is hearty enough to standalone as a vegetarian main. Prepare to be obsessed!
4 sweet potatoes
Kosher salt
Olive oil
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
1 tablespoon sesame seeds
2 tablespoons butter
5 dates, pitted and quartered
2 tablespoons honey
2 tablespoons olive oil, plus more for sweet potatoes
Pinch kosher salt
Pinch Aleppo pepper (or sub with less red pepper flakes)
2cups arugula
1/2cup cilantro leaves
Flaky salt
Preheat the oven to 400 F.
Use a fork to prick the sweet potatoes a few times. Place on a baking sheet and pour ¼” water into the pan. Cover with foil and seal, then roast until tender, about an hour. Let cool.
In a small saucepan, heat the butter over low heat, along with the seeds, and cook just until butter and seeds begin to brown, 3 – 5 minutes. Stir in dates, olive oil, honey, salt, and Aleppo pepper. Remove from heat.
Heat a cast-iron skillet over medium heat, then add olive oil to coat the bottom of the pan.
Halve the potatoes lengthwise and then crosswise. (Each sweet potato will yield 4 pieces.) Sprinkle cut sides with a pinch of salt. Place sweet potatoes in pan, cut-side down.
Brown for 10 minutes in the pan. Transfer to a serving platter and top with seed mixture, arugula, cilantro, and flaky salt. Enjoy!
Notes
You can roast the sweet potatoes ahead of time and refrigerate, then char them and add your toppings just before serving.
