Baked, Dressed, and Baked Again
I’ve had issues baking sweet potatoes; it’s the skin—they usually end up ugly and burnt tasting. Not anymore! I tested a New York Times recipe by Sarah Jamel and found the perfect solution for enjoying the whole spud!
I’ve provided three ways to dress up your ladies in orange
- sweet potatoes- 2 medium, about 6-8 oz. each
- sea salt- 1/4 tsp
SAUCE #1 Brown Butter-Sage
- butter- 3 TBS.
- sage- 1 TBS fresh, minced, or 1 tsp. dried
- vinegar- 1 tsp. rice wine, white wine, or apple cider
- Parmesan, feta, or other cheese
- Preheat oven to 425º
- Cut the sweet potato in half through the length and rub all sides with oil and salt
- Bake on parchment paper or silicon matts for 35-40 minutes, until a fork tender
- Remove from oven and turn cut side up, then use a butter knife to cut little squares, or just rough up the interior by twisting a fork into the interior
- Season with pepper and spoon on the sauce, then top with cheese
- Turn on the broiler and crisp up the cheese for a few minutes: DON’T LEAVE THE TASK!
NOTE: If you are taking precooked potatoes out of the fridge, reheat them before baking; to be sure they are hot through-and-through when served.
VEGETARIAN VERSION: Use coconut oil and a 1/4 tsp. of smoked paprika, salt and pepper to replace the butter sauce. Top with toasted sesame seeds (black seeds will add a great color contrast.)
SAUCE #2 – Japanese Miso-Ginger
This is a real go-to sauce to enhance most any dish: plain veggies, light meat/fish dishes
- garlic- 1 clove, chopped
- ginger, fresh- 1-inch knob, peeled and grated
- sugar- 1/2 tsp.
- sweet miso- 1-1/2 TBS.
- rice vinegar- 1 TBS.
- vegetable oil- 1 TBS., neutral
- toasted sesame oil- 1 TBS.
- water- 1 TBS.
- sesame seeds- 2 tsp.
Pound garlic and ginger in a mortar (or puree) until smooth and then stir in remaining ingredients to yield a thin sauce
Simmer the sauce and spoon over the cut potatoes at Step 5
With Beans and Cheddar for an Entree
At Step 5 spoon on some grated cheddar and then a layer of room temperature cooked beans, and then another layer of cheese. Broil a few minutes and serve topped with fresh herb or chives
© 2021, Bill Hettig
One thought on “Twice Cooked Sweet Potatoes”
I just enjoyed the brown butter and sage sauce. The Italians found a triangulation of flavor amongst butter, sage, and sweet potato! Trust me, you are going to be eating a lot more sweet potatoes!