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
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.