Photography by Renee Comet Photography
Hi Friends,
Roasted with pecan-fig butter or served on a gingersnap breadcrumb crust, these sweet potato recipes stand out on any Thanksgiving table.
At Founding Farmers restaurants in the D.C. area, Thanksgiving dinner isn't just about turkey. It's about sautéed green beans with sea salt and candied lemon, pan-roasted Brussels sprouts and these sweet roasted sweet potatoes with a butter made of pecans, figs, dark brown sugar and ginger.
Roasted Sweet Potatoes with Pecan-Fig Butter
From The Founding Farmers Cookbook: 100 Recipes for True Food & Drink From the Restaurant Owned By American Family Farmers
Serves 8
4 medium sweet potatoes
2 tablespoons canola oil
1 ½ teaspoon Farmers Steak Seasoning
Farmers Steak Seasoning
Makes 3 ½ cups
2 cups kosher salt
½ cup ground black pepper
1 cup granulated garlic
1 tablespoon finely sliced fresh chives
Pecan-fig butter
¾ cup pecan pieces
2 ¼ ounces dried figs, cut into ¼-inch pieces
¼ teaspoon ground ginger
½ cup packed dark brown sugar
¼ teaspoon kosher salt
1 tablespoon maple syrup
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1/8 teaspoon ground cloves
½ cup unsalted butter, softened
Preheat the oven to 350 degrees. Coat the potatoes in canola oil and season all over with the Farmers Steak Seasoning. Roast in the oven until tender, about 40 minutes. Remove from the oven and let cool for a few minutes. (This step can be done ahead of time).
While the potatoes cook, prepare the pecan-fig butter. Combine the pecans, figs, ginger, brown sugar, salt, maple syrup, nutmeg, cinnamon, allspice, cloves and softened butter and mix until well combined. Set aside.
Increase the oven temperature to 400 degrees. Slice each potato in half lengthwise and score the flesh with a paring knife. Place the potatoes on a baking sheet and spread 1 ¼ cups of the pecan-fig butter on each pair of potato halves. Bake for 8-10 minutes, until the topping is caramelized. Serve 1 potato half per person, garnished with the chives.
"This is a signature fall side dish at Porcao Farm To Grill. It has the feel of the holiday season, but it is definitely not the sweet potato casserole you grew up with. Kids love it!" —Chef Jeff O'Neill, Porcao Farm To Grill, Miami, Florida
Barbecue Sweet Potato Gratin
Yields 8 servings
3 ounces maple syrup
1 ounce soy sauce
1 stick butter
1 ½ tablespoon barbecue spice*
1 sprig rosemary
Pinch salt
8 large sweet potatoes, peeled and cut into slices 1-inch thick
1 cup gingersnap breadcrumbs*
1 cup baby marshmallows
Gingersnap Breadcrumbs
Yields 3 cups
1 tablespoon brown sugar
Pinch salt
½ pound gingersnap cookies, crushed fine
1 stick melted butter
Combine sugar, salt and crushed gingersnaps in a bowl. Add the melted butter. Mix well until the consistency of wet sand.
Barbecue Spice
Yields ½ cup
¼ cup chili powder
¼ cup sweet paprika
2 tablespoons dark brown sugar
1 teaspoon garlic salt
1 teaspoon ginger, ground
1 teaspoon star anise, ground
1 teaspoon cumin, ground
1 teaspoon salt
Pinch cayenne
Combine all ingredients in a dry mixing bowl and mix well.
Preheat oven to 375 degrees. Combine the maple and soy in a small bowl. Mix well and reserve.
In a small microwave-safe bowl, add the butter, barbecue spice, rosemary leaves and a good pinch of salt. Microwave for 1 minute until melted. Carefully remove from microwave and mix well with a fork.
Place the sliced sweet potatoes in a large bowl and drizzle with the melted spice butter.
Toss well and spread evenly on a large baking sheet. Bake for 25 minutes at 375 until just tender and let cool completely.
In a shallow casserole pan, place a layer of gingersnaps on the bottom, about ¼-inch thick. Press until firm. Bake the crust for 10 minutes, remove and let cool slightly, then fill the casserole with the sweet potato chunks. Drizzle the sweet potatoes generously with the maple and soy mixture and cover with a generous portion of gingersnap breadcrumbs.
Top with the baby marshmallows and bake until marshmallows are golden, approximately 30 minutes.
Bon Appétit...
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Live well,
Yvonne
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