Martha Stewart Living (December 2015/January 2016)
We probably came off a little Scrooge-y with last week's Holiday Cookie Challenge posts, what with our toppled tree and our 0-for-3 cookie attempts.
But things are looking much brighter this week. Our second attempt at a tree looks lovely (and, more importantly, is still vertical). We've gotten to go to some really nice holiday parties at friends' houses. And today is our last workday of 2015!
Also making us happy today: these Smashed Salt-and-Vinegar Sweet Potatoes.
We make sweet potatoes ALL. THE. TIME. Usually we'll either just roast them or microwave them in the skin, then scoop out the orange flesh and have it as a mashed sweet potato. If we're feeling a tad more industrious, we'll peel and dice them and then roast them with some spices, like our all-time go-to recipe for Fajita Sweet Potatoes.
All of those are fine ways to prepare a sweet potato. But this recipe is on another planet.
Here, you use a two-part process to cook the potatoes, steaming them first so they're tender and then oven-roasting them for a nice caramelized crispness.
The result is phenomenal! The skins, which you leave on, take on this addictive crunchy-chewy texture, and the vinegar and salt play off the potatoes' natural sweetness, making for a delicious treat.
Seriously, these eat like candy. (You won't believe there's no added sugar in these when you taste them.) We couldn't stop popping them in our mouths, hot out of the oven.
We're taking off tomorrow to go spend Christmas with family, then off to visit some friends for New Year's. This is most likely our last recipe post of the year. And we couldn't be happier to end 2015 on such a high note. So, over the next 10 days, do us a few favors:
- Hug your family.
- Think about the best thing that happened to you in 2015, and be thankful.
- Think about the worst thing that happened to you in 2015, and take a moment to think about how you can make it better in 2016.
- Eat good food.
- Make these sweet potatoes.
Happy holidays, Bittens!
Smashed Salt-and-Vinegar Sweet Potatoes
Martha Stewart Living (December 2015/January 2016)
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(This photo: Linda Xiao/Martha Stewart Living)
Prep: 40 mins | Total time: 1 hour
Servings: 4
INGREDIENTS
2 pounds sweet potatoes (4 to 5), scrubbed and cut crosswise into 1-inch slices
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
1 teaspoon champagne vinegar
Flaky sea salt, such as Maldon, for serving (optional)
DIRECTIONS
Fill a large pot fitted with a steamer basket with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until fork-tender, about 20 minutes.
Preheat oven to 425 degrees. Divide potatoes between 2 rimmed baking sheets; lightly mash using a metal spatula. Drizzle with oil. Season with 1/2 teaspoon coarse salt, pepper to taste, and thyme. Slide potatoes around on sheet to coat bottoms with oil.
Roast, rotating sheets once, until skins are golden and crisp, about 25 minutes. Transfer to a platter. Drizzle with vinegar, sprinkle with flaky salt, and serve.
