Ayesha Nurdjaja’s Sweet Potato Skordalia | Bobby’s Triple Threat | Food Network

Ayesha is the queen of dips! Her twist on skordalia, a classic garlicky Greek dip, mixes sweet potatoes with garlic confit and olive oil for a creamy spread.
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Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Ayesha Nurdjaja and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.

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Ayesha Nurdjaja’s Sweet Potato Skordalia | Bobby’s Triple Threat | Food Network

Today I’m making sweet potato scordalia. So while I was training uh for my freshman season of triple threat, scordalia was one that I kept going back to. So here we have some sweet potatoes. I’ve pricricked them with a fork, put them on a line sheet tray with a little bit of oil and salt and in the oven for about 45 minutes or until they’re tender. And we’re going to add one of my favorite ingredients of all time, garlic kfi. What is garlic kungfi? It’s garlic that’s slowly cooked in olive oil. This is going to be a secret weapon in your household. Whether you’re making sauces or good delicious crusty bread and that smeared on top, that’s a meal in itself, right? We’re going to put some salt in there. And then this is my secret spice in this recipe, nutmeg. And of course, where you find me, you’re going to find some lemon zest and lemon juice. And we’re going to spin it. It’s already looking creamy and delicious. So over here, I have some sugar and water, equal parts working. I throw the pumpkin seeds in there, and I let them boil for about 6 to 7 minutes. So, I have some creme fresh in here. And I’m going to use my rasp grater to grate some garlic cloves. We’re going to do a little bit of lemon zest, some of this beautiful lemon juice in here. You know, I can’t live without a little gug of olive oil. Put some salt in there. We’re going to mix this together. Make sure the seasoning is good. And then we’re going to put this in the refrigerator just to set up. So, as you can see, we have these little tight bubbles here. What we want to do right now is strain these into a sie. We have a lined parchment paper sheet tray here. And at this point, what you want to do is make sure that this is spread out in a single layer, right? We want everybody to have time to brown and get nice and toasty in the oven. This part is going to be the topping for the scordalia. I add a little bit of salt and then we’re going to toast them between 8 and 10 minutes. I’m going to take some parsley. We’re going to finally chop this. And we’re just going to take the springrig of thyme and basically hold it from the tip and then push your hands back. And it takes off all these leaves. We have a little bit of a harissa oil. Harissa is is like a North African spice that’s usually made with peppers and tomatoes and lots of spices. some common ones that you would find in there. There’s always some types of chili, coriander, and cumin. So, we have our candied pumpkin seeds. I mean, this is an awesome snack. You don’t even have to just utilize this in this recipe. You can add this to your granola. You can put it on top of yogurt. So, we have our beautiful sweet potato scordalia. This is making me so happy, guys. And then we’re going to do the famous swoosh. You take your favorite spoon and turn the plate towards you while you leave the back of the spoon to push out. We’re going to adorn the middle with this gorgeous creme fresh. We’re going to take our beautiful harissa oil. This is going to give it that heat and the extra spice that we need. We have our chopped parsley. We’re going to put our thyme right here. Chop up those candied pumpkin seeds and adorn the top of that. All right, we have to finish with olive oil. I mean, I can’t help it. And then a little bit of lemon zest. How’s that? This is my favorite time and I know it’s yours. What are we going to do? We’re going to rip and dip. So, never use your knife on your pa when you’re doing this, right? You’re going to take that pa. We’re gonna open it up a little bit and we’re going to go down into the scordalia up through this moat of cremef fresh making sure that we get that harissa oil and a little bit of those crunchy pumpkin seeds. You ready? What I love about this is that every bite is different. Some bites are more garlicky, some taste like sweet potato, and then you’re getting the sweet crunch and you’re like, “What is that?” It’s the pumpkin seeds, the fresh herbs, the lemon. I mean, this is a symphony of flavors that really goes together. This is gonna be your favorite dip.