Sweet Potato Confit With Chorizo And Crème Fraîche Recipes

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CHORIZO-STUFFED SWEET POTATOES



Chorizo-Stuffed Sweet Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 medium sweet potatoes
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon pickling spice
1 cup plain fat-free Greek yogurt
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/4 cup golden raisins
8 ounces fresh chorizo, casings removed
2 tablespoons pine nuts
Chopped fresh mint, for topping

Steps:

  • Preheat the oven to 450 degrees F. Pierce the sweet potatoes all over with a fork and microwave on a microwave-safe plate until tender, 20 to 25 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, until toasted, about 1 minute. Transfer the spiced oil to a mini food processor and pulse until the pickling spice is finely ground, about 1 minute. Transfer the spiced oil to a medium bowl and stir in the yogurt, garlic, 1 teaspoon salt and a few grinds of pepper; set aside.
  • Soak the raisins in 1/2 cup warm water in a small bowl, 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up the meat with a wooden spoon, until browned and crisp, 5 to 6 minutes. Stir in the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the chorizo mixture to a bowl. Drain the raisins and stir into the chorizo mixture.
  • Arrange the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper; rub to coat evenly. Roast until the potato skins are crisp, about 10 minutes. Split open the sweet potatoes and fluff the flesh with a fork; season with salt and pepper. Top with the chorizo, yogurt sauce and mint.

Nutrition Facts : Calories 620, Fat 43 grams, SaturatedFat 11 grams, Cholesterol 53 milligrams, Sodium 1236 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 22 grams, Sugar 14 grams

SWEET POTATO CONFIT WITH CHORIZO AND CRèME FRAîCHE



Sweet Potato Confit With Chorizo and Crème Fraîche image

Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes. The trick is to confit thick slices slow in fat, which transforms the texture into silk. They use pork fat at their restaurants, but home cooks can get a similar effect with olive oil seasoned with some bacon fat. It works well with olive oil alone, too. The chefs also make their own chorizo, and mix up their own crème fraîche with heavy cream and buttermilk, then spike it with yuzu. Home cooks can make things more reasonable using pre-made chorizo and store-bought crème fraîche with a hit of lemon juice (though yuzu is better if you can find it). The confit itself can be done a day or two ahead of time. Just lift the sweet potato slices from the oil and chill them. (To save a few minutes, you can toast the pecans in the oven as you bake the sweet potatoes.) A last note: It does seem like a daunting amount of olive oil, so a reasonably inexpensive brand will do. The leftover oil can be saved in the refrigerator to slick the bottom of the sauté pan or round out a pasta sauce for future meals.

Provided by Kim Severson

Categories     vegetables, side dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 11

1 (8-ounce) container crème fraîche
2 tablespoons lemon or yuzu juice
2 pounds sweet potatoes (about 2 or 3)
Kosher salt
Ground black pepper
About 3 cups olive oil, depending on the size of the baking dish
1/2 cup bacon fat (optional)
2 tablespoons unsalted butter
1/2 pound spicy fresh chorizo
1/2 cup toasted pecans, roughly chopped
1/4 cup mint leaves, torn

Steps:

  • In a small bowl, mix together crème fraîche and citrus juice and refrigerate until you are ready to assemble the dish. Heat oven to 350 degrees.
  • Scrub but do not peel the sweet potatoes, then slice into 1/2-inch-thick disks. Place in a single layer in one large baking dish, or in 2 smaller baking dishes if all the slices won't fit. (A few slices can overlap, but keep this to a minimum.) Season well with salt and black pepper. Pour in enough olive oil to just cover slices. If a few edges are exposed, don't worry. If also using bacon fat, pour or spoon it over the slices.
  • Bake for 1 hour or until fork tender. Remove the baking dish from the oven, let the oil cool slightly, then carefully remove the slices with a slotted spatula, letting most of the oil drip back into the baking dish before placing the slices on a plate or sheet pan. Reserve 4 tablespoons oil and set aside. (At this point the slices can be refrigerated for up to 5 days.)
  • In a large, heavy skillet, place 2 tablespoons of the reserved oil, the butter and the chorizo over medium heat. Cook, breaking up the sausage into the smallest bits you can and stirring occasionally to render the fat, about 5 to 10 minutes.
  • Heat another large sauté pan, or a griddle over medium-high heat, and add the sweet potato slices in batches, frying a couple of minutes on each side until they start to crisp and caramelize. (The sweet potatoes can cook in the pan without additional fat, but if they are sticking, you can use a bit more of the reserved oil.) Add sweet potatoes and pecans to the pan with the chorizo and gently turn the slices a few times until they are well coated, being careful not to break them.
  • Remove sweet potatoes to a serving plate, spoon remaining chorizo-pecan mixture evenly over the slices, then add small dollops of creme fraîche. Sprinkle with torn mint leaves. Serve immediately, with any remaining crème fraîche on the side.

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