Alright so for this weeks post we bring you some awesome sweet potatoes! There is always a sweet potato dish at every table in America. The most common being a mash casserole of types. We wanted to be a little different but still be familiar. We’ve tried a few other ways to change up the sweet potatoes but this one is our current favorite. Instead of a mash, we decided to dice them as well as give them a topping of almonds. Doing it this way allowed for some texture in the potatoes themselves and in the topping so that way it’s not just mush.
I think the classic move is to put marshmallows on top and then broil it for some caramelized flavors. Good, but we think a topping of candied nuts provides little extra to the game. With this topping, you’ll be providing an extra crunch to help add texture to the soft sweet potatoes. It’s a very good textural contrast that the classic tends to lack. It also added a nice earthy tone to deepen the flavors. We found that ginger really paired well with the sweet potatoes. It was a nice surprise we threw in there to make it more…holidayish. With the natural sweetness of the potatoes, we needed some sort of heavy spice to offset that. Ginger works well because it’s in season and its damn tasty. It’s also a spice that is rarely seen in savory dishes here in America at this time. It’s always finding its way into my favorite cookies such as gingerbread or snaps. So if anything the sweetness from the sweet potatoes plays homage to these delectable sweets.
We also added some tangerine – a key component that can help with all the richness of the other dishes. Generally speaking, the only acidic dish that is seen on this holiday is the cranberry sauce. That’s why you’ll see people loading up on this because it’s the only acidic component on the table. I implore you to use more acid in your cooking during the holidays to give your guests a little help and not rely on those cranberries. The tangerine adds great flavor as well as the bit of sweet acid. We originally were going to use an orange but the grocery store was out so we were left with a tangerine. This substitute worked out so much better than we thought and so we included it in the recipe.
Sweet Potato with Almond CrunchPrint This
- 5 Sweet Potatoes, Small Dice
- 5 TBS Brown Butter
- 1 TBS Grated Fresh Ginger (or 1 tsp Ground Ginger)
- Zest of 2 Tangerines
- Juice of 3 Tangerines
- 1 Tsp Salt
- 3 TBS Brown Sugar
- 1 TBS Butter
- 1 TBS Chopped Parsley
- 2/3 Cup Almonds, Chopped
Preheat oven to 375 degrees. In a large bowl, mix diced sweet potatoes, brown butter, ginger, tangerine zest & juice, and salt. Pour into a casserole dish, cover with foil and place in oven for 30 minutes or until the potatoes are tender.
Meanwhile, mix brown sugar, butter, almonds, and parsley. Set aside.
Once potatoes are tender, remove from oven, given them a good stir and sprinkle almond mixture over top. Place back into the oven, uncovered. Bake until the potatoes thicken up and the almonds are toasty.
If you all have any other ways of doing your sweet potatoes let us know. We hope that you get all of your shopping done quickly this weekend in preparation for the big day. We will have one last post for you guys before the big day and then we will be entering high gear.
Have a happy holiday,