Asiago Sweet Potatoes

4 T olive oil
2 T fresh thyme leaves
2 medium sweet potatoes (or 1 1/2 large), sliced thin
2 small onions, sliced thin
2 c grated Asiago cheese

Preheat oven to 400 degrees F. In a casserole dish, drizzle 2 T olive oil, and sprinkle 1 T thyme. Layer sweet potato slices, slightly overlapping, followed by onions. Sprinkle with a handful of Asiago. Repeat, layering sweet potatoes, onion, and Asiago, until no ingredients remain, about 5-7 layers total. Drizzle with 2 T olive oil and sprinkle with 1 T thyme.

Transfer to oven, and bake until potatoes are cooked through, and cheese is brown and bubbling, about 45 minutes.



Prosciutto and Sweet Potato Risotto

2 medium sweet potatoes, scrubbed and cut into 1/2 inch chunks
1/4 cup butter
1 bunch of scallions, finely sliced
1 3/4 cup arborrio rice
2 bay leaves
5 cups hot Chicken stock
1/4 cup olive oil
3 ounces prosciutto, cut into pieces
2 tablespoons chopped, mixed herbs, such as parsley, chervil, tarragon, and chives
salt and pepper

Cook the sweet potato pieces in lightly salted, boiling water for 2-3 minutes to soften.  Drain and set aside.

Melt the butter in a large, heavy saucepan.  Add the scallions and sauté for one minute.  Add the rice and stir well to coat the grains with the butter.

Add the bay leaves to the rice.  Add the hot chicken stock, one large ladleful at a time, stirring until each addition is absorbed into the rice.  Continue adding the stock this way, cooking until the rice is creamy, but the grains are still firm.  This, accoring to the book, should take about 20 minutes, but always takes us closer to 40 minutes.

Meanwhile, heat the olive oil in a frying pan and fry the sweet potatoes, stirring frequently, until golden, about 6-8 minutes.

Add the herbs to the risotto and season to taste wiht salt and pepper.  Add the prosciutto and sweet potatoes, folding in gently.  Cover and let the risotto rest for a few minutes before serving.



Sweet Potato Pancetta Gratin

2 medium sweet potatoes
4 ounces Gruyere cheese, shredded
4 ounces pancetta, diced small
3/4 cups heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper

Preheat oven to 400°F.
Peel the sweet potato and slice into 1/8-inch thick rounds.
Generously coat a 12-cup muffin tin with nonstick cooking spray.
Put one slice of the sweet potato into each cup.
Top each with about a teaspoon of the shredded gruyere and diced pancetta; sprinkle with a little salt and white pepper.
Repeat twice, overlapping small sweet potato slices if necessary to make a layer and use all slices.
Add any leftover cheese and pancetta on top.
Spoon a tablespoon of heavy cream on top of each cup.
Spray a sheet of aluminum foil with cooking spray and cover pan loosely with the foil, sprayed side down.
Bake 20 minutes. Remove the foil and bake, uncovered, for an additional 20 to 25 minutes until the sweet potatoes are tender.
Allow to cool 10 minutes before removing from muffin tin and serve as a side dish to your favorite main course.


wow that is the best idea ever


Twice Baked Sweet Potatoes

Mmm… This came in the March issue <33 I can’t wait to try it.

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