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Crispy Potato Stacks
- Nonstick cooking spray
- 1 pound russet potatoes
- 1 pound sweet potatoes
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 clove garlic, grated
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan
Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
Let cool 5 minutes, then run a butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.
Sweet Potato Poutine
- 4 large sweet potatoes, sliced into 1/4-inch French fries
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1/2 tablespoons extra-virgin olive oil
- 2 to 3 shallots, thinly sliced
- Pinch sea salt and freshly ground black pepper
- 2 cups organic beef stock
- Pinch fresh thyme leaves
- Pinch brown sugar
- Handful minced fresh parsley
- Peanut oil or canola oil, for deep frying
- 2 cups cheese curds*
Push potatoes through a French fry cutter, or hand cut so that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour.
Heat a pan on medium, melt butter. Add the flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove the pan from the heat.
In another pan, saute the shallots in olive oil over medium heat for a few minutes until the edges are crisp and golden. Add the sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar, and bring to a simmer. Whisk in the roux and let reduce on medium low for 15 minutes. Take off the heat and stir in fresh, minced parsley.
Heat enough peanut oil to come half-way up the side of a heavy pot to 375 degrees F, or use a deep-fryer. Strain the chilled sweet potato fries and dry them in a salad spinner.
Using a fry basket, fry the potatoes in small batches for 5 minutes, then lay them on a wire rack, set over a paper-towel lined sheet pan to drain the excess oil.
Place the fries on a plate, top with the cheese curds and smother with hot gravy.
*May be found online or in specialty cheese stores. It is important the fries be thoroughly dried before cooking.
Hasselback Sweet Potatoes
- 4 medium sweet potatoes
- 6 tablespoons unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup pecan halves, finely chopped
Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Shave a thin sliver from one side of each potato to give it a flat surface to stand on while you slice it. Make thin slices into the potato about 1/16-inch thick, stopping before you cut all the way through. (Placing a chopstick on either side of the potato while you slice it can help stop the blade before it cuts all the way through.) Put each potato on a separate sheet of foil. Shape the foil around the potatoes to wrap them, but leave the tops open and exposed. Put the potatoes on a rimmed baking sheet.
Melt the butter in a small skillet over medium-high heat, swirling occasionally, until browned and nutty, 2 to 3 minutes. Stir in the brown sugar, vanilla, cinnamon and salt. Drizzle the butter mixture over the potatoes and pinch the foil together on top to seal the potato inside. Bake for 45 minutes, then let cool for a few moments. Remove the potatoes from the foil, put them on a serving platter and drizzle with the sauce leftover in each foil packet. Sprinkle with the pecans before serving.
For the Gnocchi:
- 2 pounds sweet potatoes
- 2/3 cup whole milk ricotta cheese
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
For the Maple Cinnamon Sage Brown Butter:
- 1/2 cup unsalted butter (1 stick)
- 20 fresh sage leaves
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Gnocchi: Preheat the oven to 425 degrees F.
Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.
Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel
- 12 large sweet potatoes
- 3/4 cup (11/2 sticks) unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup toasted pecan pieces
- 1 cup miniature marshmallows
Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the butter, brown sugar, and flour together until it’s crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.