Summary
| Yield | |
|---|---|
| Source | |
| Prep time | 30 minutes |
| Recipe Categories | Savor the Season sweet potato Autumn Traveler |
Description
"Thai influences always show up in our Thanksgiving menus because we love the flavors," says Rossetto Kasper. In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.
Ingredients
- 3lbsweet potatoes (about 4 large), peeled and cut into thick rounds
- sea salt and pepper, to taste
- 6Textra-virgin olive oil
- 16cloves garlic, thinly sliced
- 8shallots, thinly sliced
- 8scallions, cut crosswise into 1" pieces
- 4jalapeños, cored, seeded, and thinly sliced
- 15" piece ginger, peeled and cut into paper-thin matchsticks
- 2cbasil leaves, coarsely chopped
- 6Tfresh lime juice
Instructions
Bring a large pot of salted water to a boil. Add yams and cook until tender, 8–10 minutes. Drain yams in a colander and transfer to a large shallow serving dish. Return pot to the stovetop.
Heat oil in the pot over medium-high heat. Add the garlic, shallots, scallions, jalapeños, ginger, and salt and pepper. Cook, stirring often, until fragrant, 1–2 minutes. Reduce heat to medium-low and cook, covered, stirring occasionally, until ginger has softened, 15–20 minutes.
Stir the basil into the ginger mixture; cook, uncovered, until basil has softened and released its fragrance (but not lost its bright color), about 30 seconds. Spoon the ginger–basil mixture over the yams. Season with salt and pepper. Right before serving, drizzle the lime juice over the top.
Notes
http://www.saveur.com/ has a great eNewsletter suggesting seasonal recipes each week. Click on over and sign-up for weekly inspiration!
Post new comment