Sweet Potato Blinis with Pomegranate and Cured Black Olive Relish

Sweet Potato Blinis with Pomegranate and Cured Black Olive Relish

Classic blinis get an upgrade by using sweet potatoes in the mix. And while everyone loves the traditional toppings of cool sour cream and salty caviar, this rendition is way more affordable and innovative!

Pearls of pomegranate mixed with salty olives and fresh dill delivers the expected umami bomb you'd expect from a blini, but with more festive colors and freshness than ever.


  • 1 pound sweet potatoes, scrubbed

  • 3 large egg yolks, room temperature

  • 1 large egg, room temperature

  • ½ cup sour cream, room temperature

  • 1 cup all-purpose flour

  • 1½ teaspoon kosher salt

  • ½ teaspoon finely ground black pepper

  • ¼ teaspoon baking soda

  • ¼ teaspoon ground nutmeg

  • 2 tablespoons unsalted butter, melted, slightly cooled

  • 1 cup sour cream

  • 1 large pomegranate, de-seeded

  • ½ cup cured black olives, pits removed and minced

  • 1 lemon

  • 2 tbs olive oil

  • 1 bunch fresh dill


  1. Preheat oven to 425°. Prick potatoes all over with a fork and bake on a rimmed baking sheet until very tender and a knife slides easily through flesh, 60–70 minutes. Let cool slightly. Reduce oven temperature to 200°.

  2. Meanwhile, whisk egg yolks, egg, and sour cream in a medium bowl to combine; set sour cream mixture aside.

  3. Cut potatoes in half lengthwise and scoop flesh from skins; discard skins. Pass flesh through food mill or ricer fitted with the small-hole disk into a large bowl.

  4. Working quickly, sprinkle flour, salt, pepper, baking soda, and nutmeg over potatoes; toss lightly with a fork to distribute ingredients, fluff potatoes, and break up any clumps. Make a well in the center and pour in reserved sour cream mixture.

  5. Whisk in a circular motion, working from the center out to incorporate, just until smooth (it should look like a thick pancake batter). Cover; let sit 10 minutes.

  6. Heat a large skillet, preferably nonstick or cast iron, over medium-low. Brush skillet with a thin layer of butter. Spoon scant tablespoonfuls of batter into skillet, spacing about 1” apart.

  7. Cook blinis until undersides are golden brown and surfaces look matte and bubbles form on top, about 90 seconds.

  8. Gently flip and cook until other sides are golden brown, about 1 minute. Transfer to a wire rack set inside a rimmed baking sheet and keep warm until ready to serve (up to 1 hour before).

  9. Repeat with remaining batter, wiping out skillet between batches and brushing with more butter.

  10. Mix the ½ cup of pomegranate seeds, minced olives, olive oil, juice of one lemon, and 2 tbs fresh dill together in a bowl. Serve the blinis with the relish and sour cream.

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