Thoughts on approaching this week’s box from subscriber Conne Ward Cameron.
Did you recognize that pale sweet potato in yesterday’s box? A little paler skin than an orange sweet potato, just scratch through that pale peel and you’ll find white flesh. Actually, I can’t decide – is it a white sweet potato or just pale orange flesh? I haven’t cut into it yet to be absolutely sure.
In either case, I love white or even pale orange sweet potatoes. They’re usually a little starchier, a little drier than their bright orange kin, and they roast beautifully. Then they can go sweet or savory, depending on how you treat them.
I’ve never had mine around for very long, but I understand they may not keep as well as orange sweet potatoes, so hope you will use yours up this week.
There are about a dozen sweet potato recipes at https://grassfedcow.com/
If you want to push them to the sweet side, try this recipe from Bon Appetit. No mirin? Try sherry or even port instead.
Sweet Potatoes with Mirin and Honey
1 sweet potato
1/4 cup mirin (sweet Japanese rice wine)
1 tablespoon honey
1 1/2 teaspoons distilled white vinegar
1/4 teaspoon kosher salt
1 teaspoon corn oil
1 tablespoon unsalted butter
Coarse sea salt
Preheat oven to 450 degrees. Place a well- seasoned 8″–10″ cast-iron skillet in oven.
Pierce potato in several spots with a fork. Wrap in foil and bake until tender around edges but still hard in center, 30–35 minutes. Transfer potatoto a large bowl and cover with plastic wrap. Let sit for 5 minutes. (Alternatively, you could microwave the potato.)
Whisk mirin, honey, vinegar, and salt in a medium bowl. Peel sweet potato and cut crosswise into 1″–1 1/2″-thick rounds. Add to mirin mixture; toss to coat.
Using oven mitts, carefully remove heated skillet from oven; add oil and swirl pan to coat. Add sweet potatoes and mirin mixture to skillet, arranging potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15–20 minutes. Turn sweet potatoes, rotating them around pan to avoid hot spots, and cook until tender and caramelized, 5–7 minutes longer.
Transfer sweet potatoes to a platter. Add 2 Tbsp. water to skillet, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.