Sweet potatoes are related to the morning glory family and not the potato, which is a common misconception. This versatile root vegetable may be used in a variety of ways, including boiling, steaming, grilling, deep-frying, baking, mashing and sautéing, but they are more nutritious if cooked in their skins. Store them for months at a time in a cool, dark cabinet or pantry.
Sweet potatoes are packed with antioxidants, anti-inflammatory nutrients and blood sugar-regulating nutrients. The orange-fleshed variety are also rich in beta-carotene, which helps strengthen our eyesight and boost our immune system. Sweet potatoes don’t have to take a long time to prepare—simply cut them into 1/2-inch slices and steam for just 7 minutes to bring out their great flavour and maximize their nutritional value.
See how three executive chefs create three different dishes with this one ingredient.
1. Sweet Potato Crisps
2. Curry Sweet Potato Mash
3. Sweet Potato Pudding
1. Sweet Potato Crisps
By Executive Chef Sanjay Makoona of Four Seasons Resort Mauritius
Ingredients:
- 18 oz (500 g) sweet potatoes
- Paprika, to taste
- Salt and pepper, to taste
- Oil for cooking
Method:
1. Peel the sweet potatoes and slice thinly into 1/16-inch-thick (2-millimetres) pieces.
2. Wash the cut potato slices and strain.
3. Deep fry until golden brown in 355 degree F (140 degree C) oil.
4. Remove from the oil and season with salt, pepper and paprika.
2. Curry Sweet Potato Mash
By Executive Chef Sanjay Makoona of Four Seasons Resort Mauritius
Ingredients:
- 2.2 lb (1 kg) sweet potatoes
- 3.5 oz (100 g) butter
- 2 garlic cloves, chopped
- 1/2 cup (120 ml) milk
- 14 oz (4 g) curry leaves
- Salt and pepper, to taste
Method:
1. In a large pot, boil the sweet potatoes in salted water until tender; drain and peel.
2. Meanwhile, melt the butter and sauté the chopped garlic and curry leaves before adding the mixture to the boiled potatoes.
3. Add milk; mash until smooth and creamy.
4. Add salt and pepper to taste.
3. Sweet Potato Pudding
By Executive Chef Sanjay Makoona of Four Seasons Resort Mauritius
Ingredients:
- 14 oz (400 g) sweet potatoes
- ¾ cup (150 g) sugar
- 4 egg yolks
- 13.5 oz (400 ml) cream
- 3.5 oz (100 ml) milk
- 1 tsp (5 ml) vanilla essence
Method:
1. Boil the sweet potatoes in water until tender; drain, peel and mash until smooth and creamy.
2. In a large bowl, whisk together the sugar, egg yolks and vanilla essence.
3. Add the cream, milk and finally, the sweet potato.
4. Pour the mixture into a mould or ramekin.
5. Bake in the oven for 1 hour at 300 degrees F (150 degrees C).
6. Serve cold, topped with caramel sauce or honey.
This article was originally published on taste.fourseasons.com. Read the original here.
