Sweet Potatoes, Steamed and Sautéed are Dressed in an Italian or Japanese Sauce
Wow! Here is a fun way to power up orange spuds with an uncommon heft of flavor.
It’s easy to cook the potato while making this quick sauce. You can also add an under dish of braised greens to go orange and green and turn this into an entree.
– Recipe by B. Hettig
- sweet potatoes, 3 medium, about 6 oz. each
- sea salt, 1 tsp. [to taste]
- pepper, [to taste]
SAUCE #1 Brown Butter-Sage
- butter, 2 TBS.
- sage, fresh, 1 TBS., minced [or 2 tsp. dried]
- vinegar, 1 tsp. rice, white wine, or apple cider
- Parmesan cheese, 2 TBS.
Bake or steam the sweet potatoes. To steam, figure 40-50 minutes until a knife easily pierces. To bake, preheat to 325º and use foil as underlayment. Cook 45 minutes or more until it easily pierces. I prefer to steam as it keeps the skins soft and without brown splotches.
Meanwhile, make the butter-sage sauce:
In a small pan or skillet add the butter and under medium-low heat begin to cook. Keep an eye on it and stir occasionally until it turns a caramel color. Don’t use high heat. It should begin to smell nutty and is done in a few minutes. Add the sage; it will foam up briefly, then add the vinegar and pepper. Taste and adjust.
NOTE: I don’t use a non-stick skillet on this sauce because I can’t watch the butter brown.
Back to the cooked sweet potatoes:
Preheat a large skillet. You may have to cook in two batches.
After potatoes come out of the oven*, halve them long-wise and turn all cut side up. Using a knife, etch hatch marks about an 1/8 inch across each half.
On a pre-heated griddle or large skillet add a little butter or oil, then brown the potatoes cut sides down for about 3-4 minutes until darkened in spots. Watch carefully.
Remove potatoes, season with salt and pepper on the cut sides.
Spoon the sauce onto each potato half.
Sprinkle with parmesan. Keep warm or serve. For added color, sprinkle with cut chives or parsley.
*NOTE: If you are taking precooked potatoes out of the fridge, reheat them before grilling; to be sure they are hot through-and-through when served.
VEGETARIAN OPTION: 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. This is a real winner when stored in the fridge in quantity and used on 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.