Who says sweet potatoes are just for Thanksgiving? I say bring them to the table all year long. This simple sweet potato summer salad is served chilled and is a great side dish to warm weather entertaining.
Ingredients
- 3 pound medium sweet potatoes peeled and cut into 3/4‑inch pieces
- 3 tablespoon rice vinegar
- 1 teaspoon finely grated lime zest
- 3 tablespoon fresh lime juice
- 1 scallion trimmed, thinly sliced diagonally
- coarse salt and freshly ground pepper, to taste
- ½ teaspoon chili oil
- ¼ cup grapeseed oil
- ½ scallion (dark-green part only), thinly sliced diagonally for garnish
Directions
Bring a large pot of salted water to a boil. Add sweet potatoes, and return to a boil. Reduce heat, and simmer until tender, about 5 minutes. Drain. Whisk vinegar, lime zest and juice, 1 scallion sliced, 1 teaspoon salt and chili oil in a small bowl. Add grapeseed oil in a slow, steady stream, whisking until emulsified. Season with pepper. Toss dressing with warm sweet potatoes in a large bowl, and garnish with remaining ½ scallion. Let come to room temperature, then refrigerate until chilled. Serve cold.
Look at how beautiful this food. It completely looks like a sweet potato pizza. Thanks for sharing this recipe. I may need to add lots of parmesan or mozzarella cheese on top. Yum! Perfect snack at night.
I would love to make this but I don’t understand the directions at all. Do you make the syrup and then add the potato slices to coat, and then put them in a layer on the crust?
Thanks much,
Brenda
The syrup is straight from the bottle. Pour that onto the bottom of the skillet and dollop a few pieces of butter here and there. same with the thyme leaves. Now you have a skillet with maple syrup, butter pieces and thyme leaves in front of you.
Arrange very thinly sliced sweet potato rounds in a couple of layers of overlapping concentric circles right on top of the syrup, butter and thyme.
Get the cold raw pastry dough that you pre-cut to fit your pan out of the fridge and lay it ON TOP of the potato slices, tuck the edges in a bit to keep as much steam inside as possible. Brush the top of the pastry with egg wash. Then put the skillet into the oven.
Bake until golden and puffed. Remove from oven and let rest a few minutes. Then place a serving tray over the skillet. Serving side of the tray facing the puff pastry. Quickly invert both the tray and the skillet. Be careful as the syrup will be hot. Get someone to help if it worries you. The tray will now be on the bottom and the skillet will be upside down on top. Carefully remove the skillet allowing the tart to settle in one piece onto the serving plate.
The end result will be like a traditional tart with the crust on the bottom and the potatoes on the top. Kind of like upside down cake.
I hope this helps, if not email me and I will try to be more clear. GREG
I’m making this for Thanksgiving…sorta. With various root veggies and topped with fried sage leaves. Thanks for the method!
“Well, but you can’t expect to wield supreme executive power just ’cause some watery tart threw a sword at you!”
Sorry, I couldn’t resist a quote from one of my favorite movies.
You nailed this just in time for the holidays. It makes such a beautiful presentation and would be at home on that formal dinner table, just eye catching.
I want this to by my Thanksgiving dinner contribution! Real milk and butter and all!
Lovin this savory series but this one takes the cake 😉 This is my favorite pie of the season, I usually see it pureed but I love the set up here.
I still think you’re a genius 😉
I wish I were there to sample this lovely thing. Very nicely done Greg, and a beauty to behold!
This rocks. But you already knew that.
LL
You had a great idea to flip that gratin over on it’s head.
Greg, you’re killing me with the puff pastry. Love. This is beautiful and I’m actually considering putting it on the menu for Thanksgiving — would be a nice change of pace from the usual baked yams.