Pontoon's sweet potato with goat's curd, seeds and grains


"My pit-smoked sweet potato is inspired by the hangi dinners I used to enjoy with my family in New Zealand," says Pontoon chef Lance Cameron. "It's served with sheep's milk yoghurt or goat's curd and lots of interesting textures, including toasted buckwheat, puffed wild rice, sunflower seeds, pepitas and crisp coconut. Feel free to add nuts, too - almonds, cashews and walnuts all work really well." Cameron cooks the sweet potato in the embers of the charcoal grill at Pontoon. To cook sweet potatoes like this, wrap them in baking paper and then foil and bury them in the coals for about 30 minutes.

You'll need

1 large (about 600 gm) sweet potato, unpeeled, quartered 75 ml extra-virgin olive oil 1 tsp za'atar 2 tsp smoked paprika 8 tbsp, or to taste goat's curd 1 tsp ground cumin 1 tsp ground corriander Sorrel, coriander or flat-leaf parsley, to serve   Seeds and grains 1 tsp buckwheat 1 tsp sunflower seeds 1 tsp pepitas 1 tbsp coconut flakes 2 golden shallots, thinly sliced 125 ml vegetable oil (¼ cup) 1 tsp wild rice

Method

  • 01
  • Preheat oven to 160C. Drizzle sweet potato with 2 tbsp olive oil and scatter with za’atar, paprika and sea salt flakes. Wrap in baking paper then in foil and roast until tender when pierced with a skewer (35-40 minutes). To serve, cut into quarters lengthways, then halve each crossways.
  • 02
  • For seeds and grains, scatter buckwheat, sunflower seeds, pepitas and coconut flakes on an oven tray and roast until fragrant (about 10 minutes). Sauté shallot in oil in a small saucepan over low-medium heat until golden (5 minutes). Remove with a slotted spoon, drain on paper towels and season to taste with sea salt. Add rice to hot oil (be careful, hot oil will spit) and fry until puffed and golden (1-2 minutes). Transfer to paper towels with a slotted spoon and season to taste with sea salt. Combine puffed rice with shallots, seeds and grains in a bowl.
  • 03
  • To serve, spoon goat’s curd onto plates, top with roasted sweet potato, scatter with seeds and grains, garnish with herbs and serve.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Rosé from the Mornington Peninsula, such as 2016 Garagiste “Le Stagiaire”.

Featured in

Sea Change

You might also like...

Alistair’s secret barbecue sauce

recipes

Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake

recipes

Hot ricotta fritters, blueberry-lime compote and ricotta cream

Tetsuya's caramelised apple and saikyo miso cream

recipes

Stanbuli shepherd's salad

Turkish-Cypriot fragrant village bread

recipes

conversion tool