This idea for sweet potatoes comes from closer to home. Lisa Rochon is a New Orleans-born chef and caterer who has a booth at the Peachtree Road Farmers Market. This recipe is one she demonstrated in November as an alternative to the traditional “sweet” sweet potato side dish. Lisa sells her fine herbes mixture at the market. You can find similar mixes at the store, or you can substitute something else. Fine herbes are traditionally a mixture of parsley, chives, chervil and tarragon.
Ingredients:
3 – 4 sweet potatoes, peeled, sliced 1/4-inch thick Olive oil 1 medium onion, cut in1/2-inch dice 2 cloves garlic, finely chopped 1 tablespoon brown sugar 1 teaspoon fine herbes 1/2 teaspoon Creole seasoning 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1 pinch ground ginger 1 – 2 pinches cayenne 4 tablespoons unsalted butter
Preparation:
Serves 6 – 8
In a large skillet, heat 1/8-inch olive oil until very hot. Add sweet potatoes and cover skillet with lid. Let potatoes sear and steam for 5 minutes. Remove lid, turn slices, cover and sear and steam for 5 more minutes. Add onions, garlic, sugar, fine herbes, Creole seasoning, salt, pepper, nutmeg, cinnamon, ginger and cayenne. Gently stir. Cover and cook 5 more minutes or until potatoes are fork tender. Remove cover, add butter and stir gently. Taste for seasoning. Serve warm or hot.