Sweet Potatoes with Wild Green Verde


  • ¼ cup dried anchovies
  • ½ pound sweet potato, preferably Okinawa
  • ½ cup cilantro
  • ¼ cup foraged greens, your choice
  • Scallion tops
  • 4 pieces Thai bird chili
  • 2 tablespoons extra-virgin olive oil
  • Butter, as needed
  • Salt, as needed
  • 1 tablespoon sliced chives
  • Freshly ground black pepper, as needed
  • Finishing oil, as needed


Fry anchovies at 350° F for 15 seconds; chop and set aside.

Bake potatoes in a preheated 350° F oven on bed of salt; cover in foil for 45 minutes.

Combine greens, herbs and chili in a food processor to make verde, scraping sides with a spatula to ensure it is ground. Add oil and pulse a few times; refrigerate.

Slice potatoes and grill until lightly charred. Transfer to a tray with a few knobs of butter and roast in a preheated 425° F oven for 4 minutes. Season with salt and top potato with verde and anchovies. Garnish with espuma and finish with chives, black pepper and finishing oil. Makes 2 servings.

For buttermilk espuma: Whisk 1 cup buttermilk, ¼ cup extra-virgin olive oil and 1 tablespoon lemon juice in a bowl and season with salt to taste. Pour into a whipped cream dispenser to make foam.

Recipe by Chef Greg Proechel, Ferris, New York, from Food Fanatics Magazine