Sweet Potatoes With White Truffle Oil Recipes

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SWEET POTATOES WITH WHITE TRUFFLE OIL



SWEET POTATOES WITH WHITE TRUFFLE OIL image

Categories     Vegetable     Bake     Dinner

Yield 4 servings

Number Of Ingredients 7

3 large red skinned sweet potatoes, often called yams or sweet yams in U.S. stores (about 6 cups sweet potato cut into cubes about 1 inch square)
2 T olive oil (or slightly less, see recipe)
fresh ground black pepper
3/4 - 1 tsp. truffle oil
1/2 tsp. truffle salt
2 T fresh grated parmesan cheese
sea salt for extra seasoning if desired

Steps:

  • Preheat oven to 425 F (convection) or 450F (regular oven). Peel sweet potatoes if desired, then cut into cubes about 1 inch square. (I prefer to have the sweet potatoes vary slightly in size for a more rustic look, but they should be close to the same size for even cooking.) Toss sweet potatoes with enough olive oil to make a glistening coating on each piece of sweet potato, and fresh ground black pepper to taste. Put foil on roasting pan and mist with olive oil or non-stick spray. Arrange sweet potatoes in a single layer and roast until starting to brown, about 25-30 minutes. Turn every 10 minutes while they cook (some of mine got a little too brown on one side, so watch them carefully.) Wipe out the bowl you used to toss the sweet potatoes with olive oil and put hot sweet potatoes into bowl. Toss with truffle oil and truffle salt. Arrange on serving platter and sprinkle parmesan cheese over. (Next time I would probably use a peeler to make parmesan curls.) Serve hot, with additional sea salt to season if desired.

SWEET POTATO PURéE WITH GOAT CHEESE AND TRUFFLE OIL



Sweet Potato Purée with Goat Cheese and Truffle Oil image

Categories     Cheese     Dairy     Vegetable     Side     Christmas     Thanksgiving     Vegetarian     Goat Cheese     Root Vegetable     Sweet Potato/Yam     Fall     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 4

2 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
4 ounces soft fresh goat cheese (such as Montrachet), crumbled
2 tablespoons (1/4 stick) butter
1 teaspoon white truffle oil*

Steps:

  • Cook sweet potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Transfer sweet potatoes to processor. Add cheese and process just until mixture is smooth. Add butter and truffle oil. Process just until blended. Season puree with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir puree in large saucepan over medium heat until heated through. Transfer puree to bowl and serve.
  • *Available at Italian markets, specialty foods stores and some supermarkets nationwide.

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