Saturday, November 29, 2008

Twice Cooked Not-Sweet Sweet Potatoes

I made 10 pounds of sweet potatoes into my Mashed Sweet Potatoes with Pepper and Thyme for other people; for my own dinner, because one person reflected that the mashed version was too mushy for his tastes, I did them a little differently while keeping the same flavors.

Sliced thinly, sweet potatoes cook tender in almost no time in boiling water; I spread the cooked slices in a baking pan and topped them with a savory shallot-laced butter and baked for about 20 minutes. Wow. (and yes, I do have a serious affinity for shallots. Looking into a support group soon.)

  • 2 pounds sweet potatoes
  • 1/4 cup butter or margarine
  • 1 large shallot, minced
  • 2 tablespoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons dried thyme
Scrub sweet potato very well and slice 1/4 inch thick. Cover with cold water and add 1 1/2 tablespoons kosher salt. Bring to a boil and cook five minutes.

Drain and rinse in ice water to stop cooking. Remove any peels that come off easily; don't worry about the rest.

Melt butter in a small pan and add shallots, thyme, pepper and remaining salt. Cook five minutes over medium heat or until shallots are tender. Place sweet potato slices in a single layer in a buttered baking dish. Drizzle with the butter and shallot mixture. Bake at 375 for 20 minutes. Serve warm.

1 comment:

Tracy the Blogger said...

OK. That sounds delicious.