By Creekside Cook. The author says, “this post on my old blog was responsible for over 1 million hits.” And I can see why! It sounds amazing. “Spicy, sweet, crunchy outside.” But also a little time consuming. I probably won’t try to pull these off for Thanksgiving, but they may get a chance on a less hectic day.
Here’s an easier option…
by Chez Us — The description on this one won me over: “After I baked the potatoes, I scooped out their flesh and mixed it with some fried pancetta, sauteed green onions, a little butter and sour cream and a handful of freshly grated Gouda. After re-baking the stuffed potato skins until warm, I topped each one with a slight dollop of chipotle sour cream.”
And here it is: this year’s winner of the annual “Most Beautiful Sweet Potato Dish Award”! (Okay, that’s not a thing, but when you see this, shouldn’t it be?)
You thinly slice a whole lot of sweet potatoes [you can use a mandolin or food processor] and arrange them in a butter and olive oil-brushed dish, and brush them with even more. …slide slivers of shallots between… shower the whole thing with salt and black pepper… bake it covered long enough that the insides get tender, and uncovered long enough to get the tops brown and crispy.
Reader tips and variations:
Add fresh rosemary and a splash of pure maple syrup towards the end.
I sprinkled feta and toasted pine nuts on top, instead of the salsa verde. It was amazing!
I crumbled feta cheese in the gaps and added some chili and lemon juice to the salsa verde and the result was great.
Very delicious. Sprinkled za’atar on top and made a sauce of yogurt, tahini, lemon, and a bit of salt.
I’ll be making this – with the addition of crisp pancetta and fresh thyme!
I am going to [replace] the scallions with poblanos and make a little chimichurri sauce to drizzle on top.
I usually do my holiday sweet potatoes with maple, chipotle, ancho, smoked paprika — and fresh italian parsley on top after roasting.
The way I’ve been making them for years is in a gratin with a ton of garlic and salty butter and parmesan and breadcrumbs, the thinner the layer the better, b/c the top gets all crispy, crunchy with the parmesan and buttery breadcrumbs.
Have you ever tried chipotle chili powder with sweet potatoes? Life changing!
I made this tonight and topped with some leftover creme fraiche, it was great! The texture turned out perfectly. I used only 2 lbs of sweet potatoes and scaled everything down accordingly, but used all the same cooking times, 45 mins covered, 10 uncovered.
This was EXCEPTIONALLY GOOD! And reheated the next day in the toaster oven? Nom nom nom!
I made this tonight and it was GREAT. I added a bit of fresh thyme both underneath and on top! I halved the recipe and put it in a 1-quart oval dish. I also found that with really large potatoes I halved the slices and put the curved side up and they fit really well in the dish. At the end my oven didn’t brown it very well so I tossed it under the broiler and watched it like a hawk!
I made this with a mélange of sweet potatoes and russet, and added a teaspoon or so of dried sage, salt and pepper to the remaining butter/olive oil mixture… divine!
I topped it with thinned Mexican crema mixed with minced chipotle in adobo. It was a hit!
I have used a food processor to slice potatoes, and it works very well. You just have to buy potatoes whose diameter will fit in the tube, and then guide them / stabilise them with the pusher.