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  • Monica started the topic Holiday Dishes in the forum Group logo of Thinkr's Food & SpiritsThinkr's Food & Spirits 3 years ago

    I just watched a webinar from Forks over Knives all about Vegan Holiday meals. But I am still going to post this sweet potato recipe I tasted over the weekend at a cooking presentation. It has crispy prosciutto in it and it was unbelievably delicious.

    You will need:

    1/3 cup pecan halves
    4 Thin slices prosciutto, about 2 oz. (cut into 1/2 inch strips)
    4 Sweet Potatoes 2 lbs total peeled and cut into chunks
    2 Tbs unsalted butter
    1/4 cup creme fraiche
    1/2 tsp salt
    1/2 tsp freshly ground pepper

    Preheat oven to 350′

    Spread pecan halves in single layer in pie dish. Toast for 10-12 minutes until fragrant and barely golden. Remove from oven and turn oven up to 400′

    Fry prosciutto over medium high heat for 2 to 3 minutes until crispy.

    Bring large pot of water to a boil over high heat. Add sweet potatoes. Reduce heat and let simmer until potatoes are tender when pierced with a knife. Approx 15 minutes. Drain and transfer to a large bowl.

    Using a potato masher mash sweet potatoes until nearly smooth. Add 1 tbs butter the creme fraiche, salt and pepper and stir to blend. Stir in the prosciutto. spread sweet potato mixture in a 1 to 1 1/2 quart gratin dish.

    Coursely chop the toasted pecans. Sprinkle the chopped pecan over the sweet potato mixture . Cut the remaining 1 tbs butter into bits and dot the top.

    Bake until the butter has melted, the top has formed a lightly golden crust and the sweet potatoes are hot throughout, about 20 minutes.

    Serves 6

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    I got this recipe from the William Sonoma hand out they gave us which I just loaded a picture. (full of wrinkles)

    Believe me…..the chef Said everyone expects “sweet” sweet potatoes and are shocked when they taste this. There is a little heat from the black pepper at the end….very subtle. But you will love this.

    Try it.