Even when I’m not stocking my pantry for the un-foreseeable future, sweet potatoes occupy a permanent place on my grocery list. I can rely on the humble root vegetable to quietly hang out at the top of my cupboard (my designated “cool, dry place”) for weeks, then use it in any meal that needs extra heft. Seriously: I’ll mash steamed sweet potatoes into oatmeal if I feel like it!
But sweet potatoes aren’t just a versatile addition to soups and grain bowls. Lately, I’ve been bringing them to the center of my plate, deploying a few techniques and toppings to make each dish feel fresh—no mini marshmallows allowed. Here, five ways to transform a sweet potato from the side dish into the main event.
Roast ‘em twice
Like Hannah Montana, twice roasted potatoes get the best of both worlds: Crispy, burnished skins and pillowy insides. Senior food editor Andy Baraghani starts by baking whole sweet potatoes until tender. Then he halves ‘em and roasts in a butter-slicked cast iron, cut side down, until the edges are charred and crisp. It’s a little bit extra, but a lot delicious.
Consider the steamer
I’m not coming for your oven! I’m just here to say that steaming has its merits. The gentle hands-off method is quicker than roasting, and yields perfectly fluffy, moist potatoes. I especially like to do this to Japanese sweet potatoes, which have a pleasing purple skin and extra starchy white interior that becomes soft and pudding-y after a blast of steam. At this point, you can eat them right away, keep them in the fridge for a few days, or split them down the middle to crisp up in a cast iron skillet with a bit of ghee. Top it with a generous dollop of peanut butter, tahini, or any green sauce in the fridge and call it dinner.
Raid the spice cabinet
You don’t have to wait until after cooking to start layering in flavor, and I’m not just talking about salt. If you’re roasting cut sweet potatoes like wedges or fries, toss the pieces with a generous amount of oil (to conduct heat and promote caramelization) and ground spices like coriander, smoked paprika, and cumin.
Upgrade your butter
The only thing better than topping a toasty potato with a pat of butter? Spiking that butter with hot honey, Calabrian chiles, harissa and fresh mint, or perhaps an ultra-savory mashup of lime juice, tahini, soy sauce, and sesame oil. All of these compound butters bring in bold flavors to contrast a sweet potato’s natural, well, sweetness.
Don’t skip a sauce
Serve burnished sweet potato halves atop a swipe of garlicky toum, top them off with a drizzle of salty-tart ponzu sauce, or finish off the bottle of vinaigrette in your fridge door.
Put it over the top(ping)
Nobody craves a plain sweet potato for dinner. Make it a meal by adding some kind of protein—marinated lentils and torn citrus, crisped ground lamb and sautéed mushrooms—then add a savory sprinkle for extra flavor, textural contrast, and fun. I’m talking about what the BA test kitchen affectionately calls “crunchies”: hazelnuts toasted with sesame seeds and whole spices, pepitas sizzled in butter, or even quick-pickled onions and fennel.
Want more sweet potato recipes?
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April 03, 2020 at 10:06PM
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5 Sweet Potato Ideas to Shake Up Your Routine - Bon Appetit
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