Servings: 4

2 lb. sweet potatoes--Garnet is good 2 lb. sweet potatoes--Garnet is good
2 T plus 1/4 c olive oil 2 T plus ¼ c olive oil
1 lemon 1 lemon
5 anchovy fillets 5 anchovy fillets
1.5 t red pepper flakes 1.5 t red pepper flakes
4 T butter, cut into pieces 4 T butter, cut into pieces
3 T veg oil 3 T veg oil
6 caper berries, or 2 T drained capers 6 caper berries, or 2 T drained capers
1/4 c parsley leaves with tender stems ¼ c parsley leaves with tender stems

Place rack in upper third of oven. Preheat to 350°.
Prick sweet potatoes all over with fork, rub w 2T olive oil (or don't--not really necessary), generously season with salt and pepper. Place on rack and roast till tender, 40 to 50 minutes. Let cool, tear into bite-size pieces, set aside.
Meanwhile. grate 1 t zest from lemon, set aside. Cut peel and white pith from lemon, discard. Working over bowl, cut between membranes to release segments into bowl, discard membranes. Set aside.
Heat remaining ¼ c olive oil in a small saucepan over medium. Add anchovies, garlic and red pepper flakes, mashing w wooden spoon to break up, about 1 minute. Add butter and cook till melted and mixture starts to bubble. Remove from heat and mix in lemon zest and segments. Keep warm.
Heat 3 T veg oil in a small skillet over medium. Add caper berries and fry, turning with slot spoon, until brown, about 4 minutes.
Try to cook sweet potato shreds in a dry cast-iron pan till charred. This isn't easy, but it's also damn near impossible to cook shreds of anything on a grill, so good luck with that.
Arrange sweet pots on platter and spoon ¾ of lemon dressing over. Top with parsley and fried capers and serve with rest of dressing alongside.