First Person Singular by Wendy Braitman

filed in Foodstuff, Holiday Cheer

Thanksgiving Recipe: One Potato, Two Potato

November 19, 2010 ⋅  Email This Post ⋅  Print This Post ⋅ Post a comment

This year, I was asked by my Thanksgiving host to contribute a dish with sweet potatoes. Not a glam job, but I’m ready. I’ve got two delicious, well-tested options. One takes a few minutes to prep, the other, more than an hour. Check out these recipes, and tell me which you’d prefer.

ROASTED SWEET POTATOES
serves 6

4 pounds sweet potatoes
¼ cup oil
Salt and pepper, to taste

Scrub potatoes. Cut into ¾” chunks. Toss with olive oil, salt and pepper to taste. Cook in 425 °F oven for 35-45 minutes, until tender and caramelized.

SWEET POTATO AND CARROT PUREE (from Silver Palate Cookbook)
serves 6

4 large sweet potatoes (about 2 pounds)
1 pound carrots
2½ cups water
1 tablespoon sugar
12 tablespoons (1½ sticks) unsalted butter
½ cup Crème Fraiche
½ teaspoon freshly grated nutmeg
Dash of cayenne pepper (optional)
Salt and pepper, to taste

1. Scrub potatoes and cut a small, deep slit in top of each. Set on centered rack of 375°F  preheated oven. Bake 1 hour or until tender.
2. Peel and trim carrots and cut them into 1-inch lengths. Put them in a saucepan with water, sugar, 2 tablespoons butter, and salt and pepper to taste. Set over medium heat, bring to a boil, and cook uncovered until water has evaporated and carrots begin to sizzle in the butter (about 30 minutes). The carrots should be tender. If not, add additional water and cook until carrots are done and water has evaporated.
3. Scrape out the flesh of the sweet potatoes and combine with the carrots in the bowl of a food processor. Add remaining butter and crème fraiche and process until smooth.
4. Add nutmeg, cayenne, if desired and salt and pepper to taste.
5. Transfer to an ovenproof serving dish and cover with foil. Cook in a preheated 350°F oven for 25 minutes, until steaming hot.

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