OMG ROASTED SWEET POTATOES

If you’ve read my previous post (In My Kitchen), you will know that I’ve been playing with Korean ingredients. My version of this recipe is not authentic because I decided not to serve it cold. I love a regular roasted potato, piping hot from the oven, and let me tell you, this was one spectacular side dish! I had leftovers two days in a row, gently warmed in the microwave. No loss of flavor, no harm in texture. Please give it a try and I am sure you will fall in love…


KOREAN ROASTED SWEET POTATOES
(from the Bewitching Kitchen, inspired by several sources)

3 large sweet potatoes, peeled and cut in 1 inch pieces
2 tablespoons olive oil
salt to taste
¼ cup rice wine vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons gochugaru (or a red pepper flake of your choice)
strands of Korean red pepper for garnish (optional)

Heat the oven to 425F. Coat the potatoes with the olive oil and season with a little bit of salt. Lay them on a baking sheet protected with aluminum foil and roast for 20 to 25 minutes, moving them around halfway through. You want the edges to get nicely brown, so adjust the timing if needed.

Meanwhile, make the finishing sauce by combining the vinegar, sesame oil, gochugaru and soy sauce. Once the potatoes are almost done, pour the sauce all over and mix gently. Roast for additional 5 minutes and serve, sprinkling some strands of Korean pepper (optional).

ENJOY!

to print the recipe, click here


Comments: I am a Sweet Potato Cheerleader, never get tired of them. In my opinion, they don’t need that much to shine, but this preparation takes them to a higher, brighter spot. It gives them, that “fancy restaurant” aura. I think it is the vinegar that changes things around. Please make it, even if you don’t have the specific Korean ingredients. We enjoyed it with breaded center-cut pork loin, and a little broccoli. A perfect midweek dinner.

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SLOW-ROASTED SWEET POTATOES IN TOMATO, LIME AND CARDAMON SAUCE

Once again I turn to Joanne’s blog for inspiration. Like me, she also loves Ottolenghi and adapted this recipe from his new cookbook, Flavor. His method calls for high-temperature roasting of sweet potato slices coated in maple syrup and spices. I changed things around a bit, as I am absolutely set on roasting them low and slow (after trying the method described in this post of my recent past). You can conceivably make the sauce and the potatoes days in advance to finalize the dish quickly before meal time. I served it alongside grilled chicken breasts. They worked so well together that I decided to feature both recipes in a single post.

SLOW-ROASTED SWEET POTATOES IN TOMATO, LIME & CARDAMON SAUCE
(adapted from Joanne’s blog)

for potatoes:
3 large sweet potatoes, cut crosswise into 1-inch thick rounds
olive oil to rub potatoes
salt and pepper to taste

for the sauce:
5 tbsp olive oil
2 jalapeno peppers, finely chopped
2 shallots, finely chopped
14 oz whole peeled tomatoes, blended until smooth
1 tbsp tomato paste
1 tsp sugar
1.5 tsp cardamom
1 tsp ground cumin
zest of 1 lime
1 tbsp lime juice
1 cup water
2 tsp finely chopped dill

For the sweet potatoes. Heat the oven to 300F. Rub them with oil, season lightly with salt and pepper, and slow roast for 60 to 90 minutes until tender. Set aside to cool, peel the skin off and slice it into 1 inch thick rounds to proceed with the recipe (can be made a couple of days in advance).

Make the sauce. Combine the olive oil, jalapenos, shallots, and a pinch of salt in a large saute pan over medium heat, cook for a few minutes. Add the tomatoes, tomato paste, sugar, cardamom, cumin, lime zest, and 1 tsp salt. Cook for 5 minutes so the flavors can combine, stirring frequently. Add 1 cup of water and bring to a simmer. Cook for 5 minutes.

Increase oven temperature to 425F. Add the sauce to a shallow baking dish that can hold all the potato slices in a single layer, if possible. Place the slow-roasted potatoes on top of the sauce and place in the oven for 20 minutes. Close to the end of roasting time, sprinkle dill on top. If you like a little more color development, use the broiler.

ENJOY!

to print the recipe, click here

Comments: This was absolutely delicious, and if you spread the preparation by roasting the potatoes the day before, it is a breeze to put together. I actually find myself slow-roasting sweet potatoes and saving them, still with the skin, for all sorts of uses later. Cardamon and lime in the tomato sauce? Winner combination. I intend to make a roasted tomato soup pretty soon with those basic flavors. Stay tuned. And now, as I promised, the main dish we had with these wonderful potatoes.

BONUS RECIPE

GRILLED CHICKEN BREASTS
(from the Bewitching Kitchen)

4 chicken breasts, boneless, skinless
1/3 cup olive oil
3 Tablespoons lemon juice
3 Tablespoons soy sauce
2 Tablespoons balsamic vinegar
1/8 cup brown sugar
1 tsp salt

In a bowl, stir together all ingredients, except chicken (of course). Whisk well until brown sugar is dissolved. Place chicken breasts in a ziplock bag and add the marinade. Leave it in the fridge for a minimum of 30 minutes, but if you have time allow it to sit for 4 hours or even longer.

Heat grill, and cook around 6 minutes per side. Let the chicken rest for 5 minutes, then slice on the bias, and serve, preferably with those amazing sweet potatoes.

ENJOY!

to print the recipe, click here

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CURRIED SWEET POTATO FRITTERS

This is a wonderful take on sweet potatoes, that you could conceivably serve as a little appetizer, if you make them slightly smaller and use a lighter hand on the yogurt topping. Using cookie cutters to shape the patties makes the presentation very uniform and appealing, but of course if you don’t want to go through that step, simply add portions to the hot oil. They will be rustic but there’s really nothing wrong with that.

CURRIED SWEET POTATO FRITTERS
(adapted from Tea Time Magazine, November-December 2020)

for yogurt sauce:
1/3 cup yogurt
1 tsp agave nectar
1/8 tsp ground cardamon
1 Tbs lemon juice
pinch of salt

for fritters:
2 cups sweet potato, peeled and grated
1 egg
1/4 cup all-purpose flour
1/2 tsp curry powder
1/2 tsp salt
olive oil for shallow frying

Make the yogurt by mixing all ingredients in a small bowl, and keeping in the fridge until serving time.

Stir together all ingredients for the fritters (except olive oil)  in a large bowl.  Place a 2-inch cookie cutter over a baking sheet lined with parchment paper. Place a little over 1 tablespoon of the sweet potato mixture inside the cutter, patting it flat. Carefully remove the ring and make a second one. Use all the potato mixture, you should have between 8 and 10 fritters. Refrigerate to firm the mixture up for about 20 minutes.

Heat the olive oil in a large non-stick frying pan and sautee the little cakes on both sides until golden brown. Drain on paper towels, and serve with a dollop of the yogurt sauce on top. You can keep the fritters in a low-oven for a while if needed.

ENJOY!

to print the recipe, click here

Comments: You can make the little patties way in advance and keep them in the fridge. In fact, I recommend you do that because they will keep their shape better as you cook them. I did not want to make them too thin, because they would get too soaked in oil, so after sauteeing both sides, I placed them in a 350F oven for about 10 minutes.

When I make them again, I will go Pollock on the sauce, I think it will look pretty cool that way. And yes, this will undoubtedly be one of those recipes to show up regularly in our kitchen. We both loved it!

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ROASTED SWEET POTATO WITH CORN AND SUNFLOWER SEEDS

A few things make this recipe a bit unusual. First, the sweet potato is roasted at a low temperature, 300F. Second, it is served either barely warm or at room temperature over fridge-cold lemony yogurt. And finally, it gets crowned with a hot and spicy mixture of sauteed sunflower seeds and corn. I know it all sounds a bit crazy, but when the husband praised this side dish more than he did the bison chili that went with it, I knew I had hit gold.

ROASTED SWEET POTATO WITH CORN AND SUNFLOWER SEEDS
(adapted from Start Simple)

3 medium sweet potatoes
olive oil and salt to season potatoes
1/2 cup yogurt
1 tablespoon lemon juice
1 tsp harissa paste
Urfa pepper (or another ground chile pepper you like)
salt to taste
2 tablespoons grape seed oil
kernels of 1 ear of corn (raw or cooked)
1/4 cup sunflowers seeds, raw
drizzle of toasted sesame oil

Turn the oven to 300F. Rub the sweet potatoes with a little olive oil, season with salt. Roast for 60 to 75 minutes, until soft (it depends on the size of the potatoes). Let the potatoes cool to room temperature, the flesh will sink and the skin will peel off super easily.  Cube the flesh in the size you like. Reserve.

Mix the yogurt with lemon juice and harissa, season lightly with salt. Place in the dish you will use to serve the potatoes.  Add the cubed potatoes on top. Just before your meal, add grape seed oil to a non-stick skillet, when it gets nice and hot add the corn kernels, season with Urfa pepper and salt. Sautee until fragrant, add the sunflower seeds and cook until they start to get golden.  Immediately add the hot mixture over the sweet potatoes, and take to the table.

ENJOY!

to print the recipe, click here

Comments: There are two ways to make sweet potatoes truly special, sous-vide and low-temperature roasting. The latter is the easiest, and if you’ve never tried them prepared this way, you are in for a treat. It is really a lot better than the more common method of blasting it at higher temperatures, either whole or cut in pieces. Roasted, they can sit in the fridge waiting for you, perfect texture, to be used in all sorts of preparations.

We enjoyed it over bison chili (made with this recipe, but using ground bison instead of ground turkey). The yogurt tames that heat from the chili, acts as a refreshing breeze on a warm summer night. A delicious dinner, that will be on our menu for sure in the near future.  The husband already requested it…

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SWEET POTATOES WITH TAHINI SAUCE

As some of you might know, I don’t like to apply the word “healthy” to a recipe. Just a pet peeve of mine. But it is hard to resist using it in this case. Sweet potatoes are full of nutrients that are good for you, and in this preparation they get the right amount of luscious that makes them almost festive. Cutting them into wedges makes them cook faster, so no problem considering this side dish for a weeknight meal.

SWEET POTATOES WITH TAHINI SAUCE
(from the Bewitching Kitchen)

2 large sweet potatoes, peeled, cut in wedges
olive oil to coat potatoes
salt and pepper to taste
4 tablespoons tahini
1 tablespoon honey
juice of 1 lemon
1 tsp sesame oil
water to thin sauce (adjust to your liking)
toasted sesame seeds to sprinkle over sauce

Heat oven to 400 F.

Coat the potatoes with olive oil, season lightly with salt and pepper. Try to massage the oil around them, so they are well coated. Spread them in a single layer over a baking dish covered with aluminum foil. Roast them for 15 minutes, move them around and roast for 10 to 15 minutes more, until fully cooked and starting to get golden brown at the edges.

Prepare the sauce by mixing all ingredients together and whisking very well.  The sauce will thicken as it sits, so don’t make it too thick to start with.

Place the potatoes on a serving dish, spoon the sauce over, and finish with toasted sesame seeds.

ENJOY!

to print the recipe, click here

Comments: I think tahini and sweet potatoes are another example of a match made in Nirvana. Save any sauce leftover and use it over other veggies like broccoli, or drizzled over roasted salmon (yes, another a bit unusual but nice move for tahini).

I visualize this recipe again, with some pomegranate seeds added to this party. Color and freshness never hurt.

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