Savory Sweet Potatoes

I realized that in my last post, I never talked about my amazing vacation in Las Vegas! Kramer and I had a fabulous time. We got to spend lots of time with my parents, eat at incredible restaurants, and show off our Dharma Initiative costumes! We didn’t loose any money, either, so I consider it a very successful trip, indeed. Our first night there, we ate at the lovely L’atelier de Joel Robuchon, where we were lucky enough to enjoy the tasting menu. I cannot stress enough how much I loved everything on the menu. I had never had fois grais straight up, and it was a match made in heaven, I can tell you that much. We had Alba madonna truffles shaved over a few courses as well, and they were stunning. The taste was unlike anything I had ever had before; earthy, but rich, and thin enough so that each bit melted every so slowly on your tongue. My favorite dishes were a toss-up between the crab with turnip and dill (please excuse my camera phone pictures); it was so fresh I honestly couldn’t believe it. I definitely savored each and every bite. My other favorite course was the scallop with chives and what I believe was a miso sauce of some sort with the Alba madonna truffles shaved over the top. We were here on my father’s birthday, but he was kind enough to foot the bill for dinner, so thank you so much, Dad! It was an unforgettable meal. The next day, for lunch, we went to RM Seafood, which I had been wanting to try out for a long time. It was, without a doubt, the most delicious seafood I had ever tasted. It was so fresh, you could taste the salt water, I swear! We had Alaskan king crab legs that were so rich that you didn’t even need the generous serving of melted butter that came with them. The sushi and sashimi were my favorite, though. Each slice of fish was large, clean, and crisp. As much fun as the tasting menu at Robuchon was, I would much rather go back to RM Seafood again and just enjoy the beautiful simplicity of perfectly prepared seafood. Thank you again, Dad, for the lovely lunch! Of course, Kramer and I made sure to put aside some time to enjoy the pool at our hotel, as it was a wonderfully sunny weekend with highs in the upper 70s. It was quite a shock to return home to New York on Sunday night, where the temperatures had dropped into the 30s!

Alright, I’m sure you’re tired of hearing about our little weekend getaway. I made these sweet potatoes on the same night that I made my sugar pumpkin lasagna. Kramer really enjoyed them, and as someone who has shown a less than enthusiastic appreciation for sweet potatoes in the past, I think that I can claim this recipe as a victorious one. I wanted to take a step back away from the recipes that play up the sweeter side of sweet potatoes and head toward a more savory preparation. I used shallots, because they are so buttery and pack a real punch of flavor, while still being much more subtle than a traditional onion. If you don’t usually have shallots in your kitchen, I really recommend picking some up for your holiday meals this winter and using them in place of onions. Your family and friends will definitely notice a difference and be begging for your new secret ingredient! The savoriness of the shallots and the natural sweetness of the potatoes play well against each other, so I didn’t feel the need to add much more other than salt, pepper, thyme, and olive oil. I love that this is a one-dish meal, too! It requires minimal prep time, which helps to make your meal planning a little less stressful. All together, this is a side dish that everyone can enjoy, no matter what their tastes. Feel free to add to it – I think that dried fruit or walnuts would be a welcome addition!


Savory Sweet Potatoes
Your ingredients.

Savory Sweet Potatoes
Cube your sweet potatoes, then toss with the shallots, garlic, olive oil, salt, pepper, and thyme. Roast in a 400 degree F oven for 35-45 minutes, until the potatoes are tender.

Savory Sweet Potatoes
You can see the fork on the side, checking for tender perfection! Be sure to serve these nice and hot!

Savory Sweet Potatoes

Savory Sweet Potatoes
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 medium-sized sweet potatoes (I used 2 orange and 2 white), peeled and diced
  • 4 shallots, peeled and diced
  • 3 cloves of garlic, minced
  • 3-4 tablespoons olive oil (more or less, depending on how much you like to use)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 4-5 sprigs fresh thyme (you can definitely use dry, if you don't have fresh - use ½ teaspoon dried)
Instructions
  1. Preheat your oven to 400 degrees F. Place your sweet potatoes, cut into bite-sized pieces, into a baking dish (I used an oddly shaped, but beautiful, oval one that my aunt had given me last year, so don't worry if they aren't spread out in one single, even layer) and toss with the diced shallots, the minced garlic, the olive oil, salt, pepper, and thyme. You can take the leaves off of the thyme sprigs, or you can just throw the sprigs right in there, which is what I did, as I find that the leave wilt and fall off the stem as it cooks anyway.
  2. Place in the oven and roast for 35-45 minutes, until the potatoes are tender. Remove from the oven and serve alongside a roast, a turkey, or enjoy on their own! Serves 4 as a side dish.

 

22 Responses

  1. Tina from PA says:

    I love sweet potatoes! I always make them in a orange ,apricot glaze ,and everyone loves them! I have got to try this recipe. I picked up some shallots at the farmers market,so I have quite a few ,you would not believe how cheap they are there ! Our farmers market is open until Wed. before Thanksgiving,so I’ll go and stock up on all that good stuff that keeps over the winter! I’m so happy you all had a great time in Vegas!!

    • Sydney says:

      Tina: That’s fantastic that you can get shallots for such a bargain! They are really fabulous and hearty – they remind me of a cheeseburger, mostly because of how buttery they are and how satisfying they smell and taste! I’m sure that my mom and dad will appreciate the compliments! :)

  2. Tina from PA says:

    Sorry to comment again, but, I wanted to say your mom looks sooo young ,she looks more like your sister than your mom! ( Oh , and Dad looks like your older brother than your dad, don’t want Dad to feel left out ! LOL! )

  3. Wei-Wei says:

    Oh, that sounds amazing! I love sweet potatoes in ALL forms 😀

  4. Megan says:

    Ooh these look so good. Just last week I experimented with sweet potatoes again. I find that, I too like them in the savory way but not really in the sweet way. Unless, they’re in a cupcake or something. :)

  5. Chelsea says:

    Yummm! I love sweet potatoes, but usually just bake them with kosher salt. This sounds like a great twist!

  6. Mary says:

    I’ve never tried shallots- I love love love sweet potatoes AND roasting veggies. I’ll be making this soon! :)

  7. I very much like the sound and looks of those sweet potatoes. Lovely

  8. Dana says:

    Now I imagine that sweet potatoes with thyme and garlic would be just great. Sounds like Vegas was lots of fun!

  9. Michelle says:

    I really like dishes that are on the savory side for sweet potatoes. I think adding more sweetness to them just kinda ruins it, so I’m looking forward to giving this a try.

  10. Glad you had a wonderful time visiting my city, Las Vegas. There are so many great places to eat here. The one thing I was hoping to read about your experience at Joel Rubochon is if you had even a taste of the Mashed Potatoes. They are supposed to be absolutely loaded with butter and heavy cream and absolutely to die for.

    As for Sweet Potatoes – even as a kid I always thought there had to be a better way to enjoy them than the typical sticky, sweet casseroles with mini-marshmallows on top. So, way back in my 20s I experimented with ways to cook ’em with a lot less sticky sweet and let their natural good flavors shine. I’ve gone so far beyond the sweet potatoes from my childhood that I’ve even had ’em with sauteed onions and parmesan cheese – and they’re STILL delicious in my book. And sweet potato fries? Don’t even get me started. *wink*

    • Sydney says:

      Denise: Thanks! I had the truffled mashed potatoes and they were insane! So rich and delicious. I just didn’t mention them because everything was so amazing and I could only go into detail about a few. I love sweet potato fries, too!

  11. Anthony says:

    Just thought I’d let you know I made these over the weekend, and they were absolutely fantastic. This recipe goes in the “make again” file. :)

  12. Dave says:

    Made these for Thanksgiving this year — the family was pleased! They were doubly impressed by the web site name.

    I thought I hated sweet potatoes growing up because everyone sweetens them like a dessert. Discovering in my late twenties/early thirties that sweet potatoes were delicious savory food was like getting a present … and I intend to keep sharing that present the best I can :).

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