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Issue 386: Sweet Potato Duo Bake

Rivky Kleiman

Some recipes take an ingredient and turn ordinary into extraordinary. Try this one for sweet potatoes

Wednesday, March 22, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman, Food and Prop Styling by Amit Farber, Photography by Daniel Lailah

Turn ordinary into extraordinary.

INGREDIENTS

SERVES 12

  • 6 large sweet potatoes
  • ¼ cup extra-light olive oil 
  • 1 Tbsp chicken consommé
  •  1 Tbsp paprika 
  • 2 tsp garlic powder 
  • ¾ tsp kosher salt dash of black pepper
  • ¼ cup tightly packed dark brown sugar
  •  1 tsp vanilla extract
  • 1 tsp kosher l’Pesach pancake syrup
  • 1 tsp lemon juice


PREPARATION

Preheat oven to 375°F (190°C).

Peel sweet potatoes and slice diagonally into 12 nice-sized ovals. Set aside the pieces that are too small to slice into ovals. In a medium bowl, combine olive oil, chicken consommé, and spices. Toss sweet potato ovals in the oil and spice mixture until well coated. Arrange each oval individually on a parchment-lined baking sheet. Cover with foil and bake for 30 minutes.

Meanwhile, cut the remaining sweet potatoes pieces into chunks. Place in a small saucepan, cover with water, and bring to a boil. Boil for 20 minutes until sweet potatoes are soft and tender. Drain and mash. Add brown sugar, vanilla, pancake syrup, and lemon juice and mix well.

Remove sweet potato ovals from the oven. Place a medium-sized scoop of mashed sweet potato mixture in the center of each oval. Return to the oven and bake 15 additional minutes, uncovered.

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