One Sweet Side Dish

This sweet potato crisp is different yet traditional enough for everyone to enjoy.  It may become your own holiday classic. It can be made with gluten free oats and almond flour or pecan meal for those of you with grain sensitivities.  Yes you can put mini marshmallows on top if you can't live without them!

 

Savory Sweet Potato Crisp

3     Tbsp.        extra-virgin olive oil (save 1 Tb to sauté onions) 4     pounds  sweet potatoes peeled and cut into medium 1 inch chunks 1                   onion diced ¼    cup        dried cherries 4     Tbsp.      REAL maple syrup 1/4   cup        coarsely chopped fresh flat-leaf parsley 1/2   cup        homemade or organic chicken or vegetable stock Crisp Topping: 3/4   cup        (1 1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces, plus 1 extra tablespoon to grease baking dish

1         cup  flour or almond flour or pecan meal ½        cup  oatmeal or gluten free oats 2         Tbsp.  dark brown sugar 2         Tbsp.  fresh thyme 1         tsp.   sea salt 2                 large egg yolks                    Coarse salt and freshly ground pepper 3 to 4   Tbsp.  ice water ¼        cup  chopped pecans

Procedure

1   Preheat oven to 375 degrees. Generously butter a 10-inch round gratin dish; set aside.

2   Take chunky diced sweet potatoes, toss with olive oil, sea salt and pepper Roast on cookie sheet for about 15 minutes until browned a little and FIRM to touch.

3   In small sauté pan ; sauté onion in a little butter or oil until caramel in color.

4   Combine; potatoes, parsley, sauté onions, dried cranberries, salt and pepper. Place in prepared baking dish, add stock.

5   Place flour, oats, sugar, thyme, and sea salt in a bowl; toss to combine. Add butter and rub into dry ingredients until mixture resembles coarse meal. Whisk together the yolks and 3 tablespoons ice water in a small bowl; add to flour mixture. Rub together until it just comes together. If crumble is too dry, add remaining tablespoon ice water.

6   Arrange the crumble on top of potatoes. Sprinkle nuts on top.  Bake until the topping is golden brown and sweet potatoes are very tender, about 12-15 minutes. Serve warm or at room temperature.

Yield: 12 servings

Oats may be omitted and substitute with coarse ground pecans.

Take it One Prep at a Time,

Chef Jackie

 

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