Candied Lime Sweet Potatoes
I know a lot of you have probably already planned your Thanksgiving menu, but I thought I’d put up this easy side dish just in case. It’s just a simple candied sweet potato dish, but the addition of lime really makes it special for me. You can throw fresh parsley on the top, or if you’re feeling a bit less traditional, fresh coriander (cilantro).
I think sometimes people forget that the cut of the vegetable you choose is really important for the overall texture and flavor of a dish. This dish will almost definitely work without slicing the sweet potatoes so thinly, but the delicate candied rounds give it an elegant appearance and uniform texture. Every bite becomes infused with the sweet lime syrup. I used a Japanese mandoline that allowed me to quickly slice the sweet potatoes evenly and efficiently. If I was working with only a knife, I wouldn’t attempt to get slices this thin and accurate. Thicker coins or chunks will work just as well, but if you have a mandoline, this is the perfect dish to use it for. The slicing disc of your food processor will also work.
Candied Lime Sweet Potatoes
Serves Four
2 Sweet Potatoes, peeled
1/2 Cup Sugar
1 tsp Molasses
1/2 tsp Salt
1 Tbs Fresh Lime Juice (no bottled stuff!)
Zest from 1 Small Lime
1/2 tsp Minced Ginger or 1/4 tsp Ginger Powder, optional
Black Pepper, to taste
Earth Balance, for dotting
Parsley or Cilantro, for garnish
Preheat oven to 400º F.
Slice sweet potatoes thinly, about 1/8″, with a mandoline or a food processor. Mix remaining ingredients (except pepper, earth balance and garnish) together to form a paste. Coat the sliced sweet potatoes well with the lime sugar mixture.
Arrange the coated slices in overlapping rows in one layer in an oiled casserole dish. Dot with earth balance, sprinkle with pepper, and wrap tightly with two layers of aluminum foil.
Bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes. It’s okay if it looks a little watery when you remove the foil, it’ll reduce and form a nice glaze during the rest of the baking. Finish under the broiler to brown the top. Sprinkle with parsley/cilantro and serve immediately.
Happy Thanksgiving, everyone!
31 comments November 20th, 2007
