Easter is but a mere few days away, and inspired by last year’s Scalloped Sweet Potatoes recipe, I continue to think that sweet potatoes are a MUST to serve alongside a ham or lamb roast for Easter.
I played with this recipe yesterday and I think it’s a huge success.
Partly crispy, partly tender, this combination of Yukon Gold potatoes, mixed with sweet orange potatoes, not only tastes fantastic with its coating of garlic and thyme infused olive oil, but it is rather beautiful don’t you think?
Start out by chopping up 3 garlic cloves into bits, and while you’re at it, go ahead and measure out 2 heaping tablespoons of fresh thyme. Just pull the leaves backward off the stem and they’ll pop right off! If you don’t have fresh thyme, substitute a teaspoon of dried as it will be much stronger.
Add ½ cup of extra virgin olive oil into a small sauce pan and turn the heat on medium-low (you just barely want this to simmer). Add in your garlic and thyme and simmer about 3 minutes then turn off the heat.
Peel 3 sweet potatoes and 3 Yukon Gold potatoes (you could use Russet too!) that are roughly the same size and shape. Using a mandolin, slice them thin, like a thick potato chip, and put them separately into bowls.
Drizzle half of your garlic and thyme-infused olive oil on top of each, making sure to spoon out the garlic and thyme as evenly as possible.
Now get messy and take your hands and dig deep into the bottom of the bowl and toss the potatoes around to coat them thoroughly with the olive oil, garlic and thyme. You can use a spoon if you are that OCD type like Mr. Wonderful but THINK of the benefits of an olive oil bath on your hands!
Do the same exact thing with your sweet potato bowl.
Then pull out a muffin tin or two. You’ll need to make 12 of these.
Begin by layering in one yellow potato slice on each bottom of each muffin tin.
Try to use the ones that fit almost perfect. Save the larger ones for higher up in the muffin tin as they’ll fit better.
Now lay a sweet potato slice in right on top of the yellow potatoes in each muffin tin.
Every two or three slices, stop and salt and pepper your potato slices lightly. Nothing is as unsatisfying as an unseasoned potato!
Keep layering until your potatoes are gone. If you stack them up over the top of the tin, it’s okay as they will shrink somewhat when they bake. Don’t forget to salt and pepper the tops!
When you’re done, top each stack with a little sprig of thyme just to make it beautiful.
And pop the tray into a 425º oven for about 30 minutes.
You will want to check them at 20-25 as all ovens vary. You want them to be tender but the top to be sizzling and just starting to crisp around the edges.
Wouldn’t these platters just be gorgeous to serve for Easter this year? I just think they are the fanciest and most charming looking little bundles of goodness.
And when you bite into one of them, you get sweet…
And pure deliciousness.
Cottage Pie is an English/Irish dish that is kin to the more well-known Shepherd's Pie, the difference...
|Roast Chicken-N-Sweet Potatoes with Chipotle Glaze
This recipe comes to me courtesty of our daughter Lyndsay. This is Lyndsay, her husband Isaac, and our...
|Easter is Cooking at The Meathouse OKC
(The Meathouse guested on my Rise & Shine segment today. Below is an offering of what you can get...
|Scalloped Sweet Potatoes
My love for all things "sweet potato" keeps growing. Once something we only ate with brown sugar...