You know that winter is coming in Spain when you see the sweet potato vendors take to the street. They roast both sweet potatoes and chestnuts over wood fires in special metal barrels right on the sidewalk, and the smoky aroma of caramelized sugar always transports me to a special place—a forest where the leaves are changing color and everything is preparing for the long cold months ahead. I wanted to build a bridge between this special moment in Spain and the desserts of America, so we turned the roasted sweet potato into a sundae, with Rice Krispies and honey for texture and extra sweetness. I don’t know if this crazy sundae will transport you to that same magical forest, but I hope it takes you someplace special.
SERVES 4
4 medium sweet potatoes
Extra-virgin olive oil
TO SERVE
4 scoops vanilla ice cream
Honey
Rice Krispies
Ground cinnamon
Maldon salt
Preheat the oven to 450°F.
Rub the sweet potatoes all over with olive oil. Wrap each one in aluminum foil and place on a baking sheet. Bake the sweet potatoes for 30 to 45 minutes, until they’re soft enough that a knife or toothpick can be easily inserted all the way to the center. Remove from the oven, carefully open the foil, and let the sweet potatoes cool slightly; you want them to still be warm when you serve them.
Cut a slit down the top of each sweet potato and squish each one so some of the flesh comes out of the slit. Arrange on plates and crown each one with a scoop of vanilla ice cream and a spoonful or two of honey. Top with Rice Krispies and sprinkle with a small pinch each of cinnamon and salt.