Andrew Dole, RDN, CEC
Everyday Chef, Fruits & Veggies—More Matters
Working as a dietitian I get to meet lots of wonderful people and build relationships around food. A side benefit of this is an exposure to lots of cultural foods. This month a South American influence is seen in my rendition of an Argentinian sweet potato recipe.
Don’t be intimidated by the steps. This recipe is extremely easy and shows off some useful kitchen skills than can be reused often.
Crispy Honey Batata Cakes
4 medium – Sweet Potato, peeled, quartered lengthwise
2 tbsp – Red Wine Vinegar
1 tsp – Bay Leaf, dried
1 tsp – Coarse Kosher Salt
1 tbsp – Canola Oil
¼ cup – Honey
2 tsp – Crushed Red Pepper
2 tsp – Thyme, fresh
1 tbsp – Butter, regular unsalted
32 fl oz – Water
Combine potatoes, vinegar, salt, and bay leaf in large sauce pot.
Cover potatoes with cold water by about 2 inches.
Bring to simmer, cover with lid.
Cook potatoes until for tender.
Drain and reserve warm.
While potatoes are cooking.
Combine honey, red pepper, thyme, and butter in small bowl.
Microwave in short bursts until butter is just melted.
Stir and let rest.
When potatoes are just done and drained, oil parchment paper lightly.
Place one potato quarter on parchment, fold parchment over, and press gently to flatten potato.
Set aside and continue to press all the cooked potato quarters.
Heat 1 tbsp of oil in large skillet.
Bring oil to a shimmer.
Place flattened potato wedges into hot oil skillet and cook until browned/caramelized.
Reserve and continue to cook all flattened wedges.
Plating & Garnish
Drizzle with infused honey.
Pour remainder of infused honey into dipping bowl.
Optional: Garnish with freshly cut thyme and black pepper on top of honey drizzle.
Note: If infused honey has cooled and thickened too much to drizzle, rewarm in microwave with 10 second bursts.
Calories: 58.77 kcal, Protein: 0.54 g, Carbs: 11.10 g, Total Fat: 1.62 g
Sat Fat: 0.58 g, Cholesterol: 1.88 mg, Sodium: 221.87 mg, Fiber: 0.99 g
Photo Credit: Andrew Dole