Sophisticated Savories

Sophisticated Savories

Friday, June 14, 2013

Sweet Potatoes

Sweet Potatoes...

What comes to mind... marshmallows, gooey sweetness, Thanksgiving... more of a savory potato posing to be a dessert

#identity crisis

So how does one enjoy the enormous health benefits of the sweet potato without destroying said benefits with the addition of syrupy sugar?

Sweet potatoes are often referred to as a "beauty food," due to their high amounts of beta-carotine, as well as vitamins C and E. These three components contribute to a glowing complexity, as well as shiny hair. They also contain high amounts of iron and magnesium - both essential to healthy body growth and maintenance in terms of energy levels, reduction of stress, proper immune functioning, etc. Aka- the sweet potato, in it's natural form, is great for one's health.

In order to keep the sweet potato a savory compliment to a dish, few ingredients are needed in order to retain it's health benefits and enhance it's flavor. I will generally peel the sweet potato (although you may leave the skin on - be sure to wash the outside thoroughly), then dice into small pieces (remember - the smaller the pieces, the faster the potato will cook/roast!) Place in a medium bowl... to the diced sweet potato, I will gently sprinkle with lemon juice, a pinch of cayenne pepper, freshly crushed sea salt (may use smoked sea salt to give it a subtle smokey bite), and last but certainly not least... freshly chopped rosemary! I love the rosemary/sweet potato combination... one of my favorite pairings. Sprinkle with extra-virgin olive oil, then toss all ingredients together to coat the sweet potatoes... place on an aluminum-foil lined baking sheet, then allow to roast in a 400-420 degree oven for about 10-15 minutes (again... the smaller the sweet potatoes, the faster they will roast).

I recently paired the rosemary sweet potatoes with sautéd tilapia and scallops. I seasoned the fish with black truffle salt, then sautéd in walnut oil... finished with a drizzle of black truffle oil. In addition, I sautéd mushrooms, shallots and zucchini in a Pino Grigio reduction... the entire meal paired together in a healthy and complimentary fashion. Since truffles have a robust, earthy taste, the truffle oil and truffle salt allowed the savory aspects of the sweet potato to be enhanced, as opposed to the "sweet" flavors to emerge.

Not only that, but healthy too.


"It's so beautifully arranged on the plate - you know someone's fingers have been all over it" - Julia Child

Love y'all dearly!

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