SWEET POTATO CONFIT WITH CHORIZO AND CRèME FRAîCHE
Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes. The trick is to confit thick slices slow in fat, which transforms the texture into silk. They use pork fat at their restaurants, but home cooks can get a similar effect with olive oil seasoned with some bacon fat. It works well with olive oil alone, too. The chefs also make their own chorizo, and mix up their own crème fraîche with heavy cream and buttermilk, then spike it with yuzu. Home cooks can make things more reasonable using pre-made chorizo and store-bought crème fraîche with a hit of lemon juice (though yuzu is better if you can find it). The confit itself can be done a day or two ahead of time. Just lift the sweet potato slices from the oil and chill them. (To save a few minutes, you can toast the pecans in the oven as you bake the sweet potatoes.) A last note: It does seem like a daunting amount of olive oil, so a reasonably inexpensive brand will do. The leftover oil can be saved in the refrigerator to slick the bottom of the sauté pan or round out a pasta sauce for future meals.
Provided by Kim Severson
Categories vegetables, side dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together crème fraîche and citrus juice and refrigerate until you are ready to assemble the dish. Heat oven to 350 degrees.
- Scrub but do not peel the sweet potatoes, then slice into 1/2-inch-thick disks. Place in a single layer in one large baking dish, or in 2 smaller baking dishes if all the slices won't fit. (A few slices can overlap, but keep this to a minimum.) Season well with salt and black pepper. Pour in enough olive oil to just cover slices. If a few edges are exposed, don't worry. If also using bacon fat, pour or spoon it over the slices.
- Bake for 1 hour or until fork tender. Remove the baking dish from the oven, let the oil cool slightly, then carefully remove the slices with a slotted spatula, letting most of the oil drip back into the baking dish before placing the slices on a plate or sheet pan. Reserve 4 tablespoons oil and set aside. (At this point the slices can be refrigerated for up to 5 days.)
- In a large, heavy skillet, place 2 tablespoons of the reserved oil, the butter and the chorizo over medium heat. Cook, breaking up the sausage into the smallest bits you can and stirring occasionally to render the fat, about 5 to 10 minutes.
- Heat another large sauté pan, or a griddle over medium-high heat, and add the sweet potato slices in batches, frying a couple of minutes on each side until they start to crisp and caramelize. (The sweet potatoes can cook in the pan without additional fat, but if they are sticking, you can use a bit more of the reserved oil.) Add sweet potatoes and pecans to the pan with the chorizo and gently turn the slices a few times until they are well coated, being careful not to break them.
- Remove sweet potatoes to a serving plate, spoon remaining chorizo-pecan mixture evenly over the slices, then add small dollops of creme fraîche. Sprinkle with torn mint leaves. Serve immediately, with any remaining crème fraîche on the side.
SWEET POTATO AND CHORIZO HASH
A traditional breakfast hash with a few twists. Some extra herbs, a sweet potato instead of an eastern or Yukon potato, and chorizo instead of corned beef, bacon, or sausage.
Provided by dtreglia
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
- Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 28.9 g, Cholesterol 21 mg, Fat 22.4 g, Fiber 4.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 328.7 mg, Sugar 7.1 g
EASY SWEET POTATO CONFIT RECIPE
If you're looking for a savory sweet potato recipe for the holidays, look no further than this easy and creative sweet potato confit recipe.
Provided by Kylie Perrotti
Categories Side Dish
Time 1h40m
Number Of Ingredients 11
Steps:
- Arrange sweet potatoes, shallots, thyme, and sage in a baking dish (I used 11x7). Avoid overlapping the sweet potatoes too much. Sprinkle with salt and pour oil over top until mostly submerged. It's ok if some sweet potatoes are exposed but they should be mostly covered.
- Bake uncovered for 1 hour 15 minutes or until the potatoes are very soft. Remove from the oven and set aside.
- Remove the sweet potatoes and shallots from the dish and transfer to a paper towel lined plate. Pick the sage leaves from the oil and add them to the plate with the sweet potatoes. Note: Discard any remaining herbs in the oil. The oil can be transferred to an airtight container and kept in the refrigerator for up to 4 weeks.
- Place the Greek yogurt in a bowl and use a hand mixer until smooth and creamy. Season lightly with salt. Transfer to refrigerator for 5 minutes. Whisk again right before serving.
- Combine pomegranate juice and maple syrup in a small saucepan. Bring to a boil and the reduce heat and add agar-agar. Stir regularly until completely dissolved. Turn off the heat and let stand for 5 minutes to thicken.
- Spoon the yogurt into a serving platter and pile the sweet potatoes, shallot, and sage on top. drizzle with the thickened pomegranate sauce and fresh minced parsley. If desired, drizzle a teaspoon of the confit oil on top. Enjoy!
Nutrition Facts : Calories 254 kcal, Carbohydrate 56 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 2 mg, Sodium 141 mg, Fiber 7 g, Sugar 19 g, UnsaturatedFat 2 g, ServingSize 1 serving
SAVORY SWEET POTATO GRATINS WITH CREME FRAICHE, ONIONS, AND BACO
Can't go wrong with this one.....Thinly sliced sweet potatoes are layered in the baking dish (you can use one dish big enough for two rather than individual ones) with bechamel, crisped bacon, and raw onions and garlic, which infuse the gratin with their fragrance. A sprinkling of parmesan on top helps with browning, but if you want a little more color, pop the gratin under the broiler for a few minutes at the end. 20-25 minutes baking time is perfect for a two-person baking dish.
Provided by Raquel Grinnell
Categories Winter
Time 45m
Yield 2 gratins, 2 serving(s)
Number Of Ingredients 12
Steps:
- Lightly grease 2 individual baking dishes (that hold roughly 1 1/2 cups) or an 8 x 8 baking pan. Preheat the oven to 350 degrees.
- In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic.
- In a small pot, melt the butter over medium heat. Stir in the flour, and cook until the mixture is well combined but still pale. Stir in the milk and the creme fraiche.
- Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper.
- Layer 4-6 slices of potato at the base of each of the prepared baking dishes. Top with a few tablespoons of bechamel, and a few spoonfuls of the bacon mixture. Repeat with another layer of potatoes, another layer of bechamel, and more bacon. Top with one last layer of potatoes, and spoon remaining bechamel over the top. Finish with a sprinkling of grated parmesan cheese.
- Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes. Let cool slightly before serving.
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