Friday, December 16, 2011

Sweet Potatoes Steal the Meal

I love sweet potatoes and usually prepare them baked with a bit of butter and salt but when I went looking for something to serve alongside Trader Joe's apple/chicken brats I came across this recipe from Fine Cooking magazine for sautéed sweet potatoes and I knew I had a winner! The sautéed sweet potatoes are tossed with gremolata; a garnish of chopped herbs, garlic and, in this case, citrus. The gremolata adds an amazing depth of flavor!

Sautéed Sweet Potatoes with Orange-Mint Gremolata
adapted from Fine Cooking Magazine

3 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2lb. sweet potatoes, peeled and cut into
   1/2" dice (about 5 cups)
Kosher salt and freshly ground black pepper
2 Tbs. coarsely chopped toasted pecans
3 Tbs. lightly packed, coarsely chopped fresh mint
1 small clove garlic, coarsely chopped
2 tsp. lightly packed, finely grated orange zest

Heat oil and butter in 12-inch skillet over med.-low heat.
When butter stops foaming, add potatoes in an even layer, season
generously with salt and pepper and cook, shaking the pan occasionally,
until the just start to brown, about 10 minutes. Carefully toss the potatoes
with a spoon, reduce the heat to low and continue cooking, tossing
occasionally, until the potatoes are soft and easily pierced with fork, about
10 minutes. Add the pecans and toss until fragrant, Transfer to a serving bowl.
Meanwhile, mince the mint and garlic together on a cutting board; add to the
sweet potatoes along with the orange zest and toss. Season with a generous
pinch of salt and serve immediately. Easy! Delicious!
Cut into 1/2" dice

 Mince garlic, mint and zest one orange, then mix it all together with your knife.
Carefully toss the potatoes while don't want to mash 'em!
At the end of the sautée add 2-3Tbs of toasted pecans, mix together

 Add the gremolata, mix and serve!!

Dinner in 30 minutes: Grilled Sweet Apple Chicken Sausage with Sautéed Sweet Potatoes with Orange-Mint Gremolata and a side salad of Mache with pomegranate seeds and a drizzle of olive oil.

The orange zest, garlic, and mint balanced the caramelized sweetness of the sweet potatoes perfectly. This is a very easy dish to prep, AND cooking time is fast! Great for holiday meals of course, but this side dish is going into my regular line-up as my new favorite way to eat sweet potatoes!! Enjoy!
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