Monday, November 18, 2013

Sweet Potatoes With Crispy Skins and Browned Butter Vinaigrette

These sweet potatoes are peeled after roasting, sliced and topped with a deep and nutty browned butter vinaigrette. The skins are fried to crispy perfection and scattered on top for a delicious finish.
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Boy do I have the perfect Thanksgiving side dish for you.
These sweet potato's are a refreshing diversion from the mashed, sweetened, and streusel topped version. Not that there's anything wrong with those (at all!), but sometimes it's nice to do something a little different.
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You start by roasting your sweet potatoes in the oven. After they've cooled a bit, you remove the skin in one piece, then slice it up and fry it to a crisp. These crispy skins make an amazing topping for the finished dish, if they make it that long without being grabbed up!
The dressing for these potatoes is a browned butter vinaigrette with garlic and red wine vinegar. The flavors are deep and nutty, but so lively at the same time. 
These potatoes taste so good and are even better left over, because we all know the best part of Thanksgiving dinner is the leftovers!

Sweet Potatoes With Crispy Skins and Browned Butter Vinaigrette
Serves 6 as a side

3 large sweet potatoes (appx. 2 1/2 lbs)
1/2 cup unsalted butter (1 stick)
1 shallot, peeled
2 garlic cloves, peeled
1 tsp Kosher salt
Freshly ground pepper
2 tsp Dijon mustard
1 Tbsp red wine vinegar
Vegetable oil for frying

Preheat oven to 400 degrees F. Pierce each potato several times with a fork. Place directly on oven rack and roast until just tender, 45-50 minutes. Allow to cool slightly.
Using a paring knife, slice the skin of the potato down the length of the potato and carefully peel the skin off in one piece. Repeat with remaining potatoes. Slice potatoes into 1/2 inch rounds and cover with foil to keep warm.
Flatten the skins on a cutting board and slice into 1 inch strips. Set aside.
While potatoes are roasting, make the dressing. Melt the butter in a skillet over medium heat. Once the butter is melted, stir occasionally until butter begins to brown. Once butter is browned and smells nutty, remove from heat.
In a food processor, add shallot and garlic and pulse to chop. Add salt, pepper, mustard, and vinegar and pulse to combine. With processor running, drizzle in browned butter. Adjust seasonings to taste.
Pour enough oil in the bottom of a cast iron skillet to reach one inch on the sides. Heat the oil to 350 degrees. Working in batches, add strips of skin individually to hot oil, frying only about 30 seconds until crisp. Remove to drain on paper towels and immediately sprinkle with Kosher salt. Repeat with remaining strips.
To serve, transfer potatoes to a platter and drizzle with dressing. Top with crispy skins.

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