Best Sweet Potato Tottine Recipes
SWEET POTATO POUTINE
Provided by Food Network
Time 1h30m
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Push potatoes through a French fry cutter, or hand cut so that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour.
- Heat a pan on medium, melt butter. Add the flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove the pan from the heat.
- In another pan, saute the shallots in olive oil over medium heat for a few minutes until the edges are crisp and golden. Add the sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar, and bring to a simmer. Whisk in the roux and let reduce on medium low for 15 minutes. Take off the heat and stir in fresh, minced parsley.
- Heat enough peanut oil to come half-way up the side of a heavy pot to 375 degrees F, or use a deep-fryer. Strain the chilled sweet potato fries and dry them in a salad spinner.
- Using a fry basket, fry the potatoes in small batches for 5 minutes, then lay them on a wire rack, set over a paper-towel lined sheet pan to drain the excess oil.
- Place the fries on a plate, top with the cheese curds and smother with hot gravy.
SWEET POTATO POUTINE
Sweet potato casserole gets a tricky makeover. What looks like a plate of poutine (french fries topped with gravy and cheese curds), is actually a familiar sweet trio: sweet potatoes, brown sugar and toasted marshmallows.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Prepare the fries according to the package directions. Keep the oven on after they are done baking.
- Meanwhile, combine the brown sugar, butter, cream, vanilla and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Once the sauce comes to a full and rolling boil, cook for 1 minute more. Remove from the heat and keep the sauce warm.
- Whisk together the granulated sugar and cinnamon in a large bowl. Toss the hot baked fries in the cinnamon sugar until evenly coated. Pile them into an 8- to 9-inch heatproof serving dish and scatter the marshmallows over the top. Put the serving dish on a baking sheet and return to the oven. Bake until the marshmallows soften and just start to brown on top, about 5 minutes. Drizzle with the warm brown sugar sauce before serving.
THE BEST SWEET POTATO CASSEROLE
We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
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