Flower Child’s Red Chili Sweet Potatoes

02.21.2017 Farm to Table
Dave Erickson
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Flower Child is one of our new favorite joints in Santa Monica. It’s by the same folks who created True Food Kitchen. Since 60% of my genetic makeup is probably True Food Kitchen by now, Flower Child was an easy sell. They focus on local and organic food, served up quick.

They hooked us up with the recipe of our obsession, their Red Chili Sweet Potatoes. With just a bit of spice, it’s the perfect dance between sweet and savory. It’s a dreamy side dish that could bump it’s way up to main course any day– they’re that good. Oh, and they straight up melt in your mouth!

You can save the leftover vinaigrette recipe (store it in the fridge) and use it as a dressing on salads or bowls. Or… you could just make like 300 more batches of these potatoes because you’re seriously going to want them with every meal!

See you in the kitchen!



2½ cups Sweet Potatoes, cubed and roasted

½ cup Sesame Vinaigrette (recipe below)

4 ounces Bok Choy, julienned

Toasted Sesame Seeds


1 | Warm sesame vinaigrette in a large sauté pan until it begins to simmer.

2 | Add room temperature sweet potatoes, toss to coat and gently simmer until heated through (add water if needed to keep consistency of sauce to heat through sweet potatoes).

3 | Add bok choy and sesame seeds.

4 | Toss to incorporate and remove from heat.

*Yields 4 servings.



¾ cup Seasoned Rice Wine Vinegar

3 tablespoons Sriracha

⅓ cup Tamari

2 tablespoons Evaporated Cane Sugar

½ teaspoon Kosher Salt

½ tablespoon Sesame Oil

½ cup Grapeseed Oil


1 | In a large bowl, combine the vinegar, sriracha, tamari, sugar and salt. With an immersion blender, puree until smooth.

2 | Slowly incorporate the oils with the emersion blender until smooth and emulsified.

*Yields 2 cups.

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