Sweet Potato Tian With Spiced Shrimp And Prosciutto Recipes

SPICY SHRIMP AND SWEET POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
• Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.

SPICED SWEET POTATO AND PARSNIP TIAN

Steps:

• Position rack in middle of oven and preheat to 325°F. Bring cider to a boil in a large saucepan over medium-high heat. Reduce heat to low, add butter, thyme, Aleppo, and 2 tsp. salt, and cook, stirring, until butter is melted. Let cool slightly.
• Place potatoes and parsnips in a large bowl. Pour cider mixture over and toss to coat. Stack a handful of slices about 3" high, then place vertically in casserole dish. Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles. Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 tsp. salt and cover tightly with foil.
• Bake, covered, 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35-40 minutes more.
• Do Ahead
• After first round of baking at 325°F, let cool, then chill for up to 2 days. Bring to room temperature, then bake, uncovered, at 425°F for 40-50 minutes.

THAI SWEET POTATO SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
• Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

SWEET POTATO AND VEGETABLE TIAN

Steps:

• Preheat the oven to 375 degrees. Combine all the vegetables, garlic, and rosemary in a large mixing bowl. Sprinkle on the salt, pepper, and 1/3 cup olive oil and toss to coat thoroughly. (The vegetables may be prepared to this point up to 4 hours in advance.)
• Drop the vegetables into a shallow 2 1/2 quart ovenproof casserole and press them down evenly. Bake 45 minutes.
• To make the topping, break up the bread and make coarse crumbs in a food processor. Scrape them into a small bowl and drizzle on the 1 tablespoon olive oil. Use your fingers to rub the oil evenly into the crumbs.
• Remove the tian from the oven. Sprinkle the crumbs all over the top. Return the dish to the oven and bake 15 more minutes, or until the vegetables are very tender. Let sit 10 minutes before serving.

SWEET POTATO SHRIMP CAKES

Steps:

• In a large bowl, combine the soy sauce and the fish sauce, then add in the shrimp. Cover the bowl and allow to marinate, in the refrigerator, while preparing sweet potatoes.
• Peel and grate sweet potatoes. With hands, squeeze excess moisture from potato if necessary. In a large bowl, combine the sweet potatoes and the remaining ingredients, except the flour, mixing well. Stir in the flour and mix to combine.
• Remove the shrimp from the marinade to a cutting board, then chop and fold into the sweet potato mixture.
• In a large heavy bottomed skillet, over medium-high heat, add 2 tablespoons of the peanut oil. Form cakes, as flat as possible and carefully add first batch to pan. Fry for 1 1/2 to 2 minutes on the first side and 1 minute on the second side. Remove to a serving platter and season with salt. Add remaining oil to the pan and cook the second batch. Serve immediately.

SWEET-POTATO TIAN WITH SPICED SHRIMP AND PROSCIUTTO

Steps:

• Preheat the oven to 350 degrees. Brush 1 tablespoon of olive oil over the bottom of a 12-by-3 1/2-inch round clay casserole dish. Layer 1/3 of the sweet potatoes in the dish, overlapping the slices slightly. Season with 3/4 teaspoon of salt and pepper. Scatter 1/3 of the onions over the sweet potatoes.
• Repeat with the remaining sweet potatoes and onions, seasoning each layer of potatoes with 3/4 teaspoon of salt and pepper. Combine the wine and Sherry and pour over the top. Cover with aluminum foil and bake until the potatoes are tender, about 1 hour.
• Meanwhile, in a bowl, combine the lemon juice, 1/4 cup of olive oil, 1/2 teaspoons of salt, pepper, pepper flakes and cayenne. Add the shrimp and toss to coat. Refrigerate until ready to use.
• Scatter the prosciutto strips over the sweet-potato mixture. Top with the shrimp. Bake, uncovered, until the shrimp is just cooked through, about 16 minutes. Combine the bread crumbs with the parsley, 1/2 teaspoon of salt and pepper. Sprinkle the crumbs over the shrimp and place under the broiler until lightly browned, about 2 minutes. Serve immediately.

POTATO AND SWEET POTATO TIAN

Steps:

• Preheat oven to 350 degrees. Toss together potatoes, sweet potatoes, apple, leeks, oil, and 1 teaspoon salt. Season with pepper. Transfer to a 9-by-12-inch oval baking dish, spread into a thin layer, and cover with parchment-lined foil. Bake for 15 minutes. Raise oven temperature to 400. Remove, uncover, and top with Gruyere. Bake until bubbling and top is browned, about 30 minutes.