15 Hour Sweet Potato
You’ve all had the 15 Hour Potato by now – and if you haven’t yet – what are you doing? But I’ve amped up my viral potato recipe with sweet potatoes especially for Thanksgiving. I couldn’t not give this baby a go.
It’s a twist on the usual, as the softer nature of a sweet potato means I found it best to panné the potato at the end (egg wash and breadcrumbs) giving it an extra layer of crisp and crunch. A fab dish to try for Thanksgiving or really any day of the year! To make this cube of tastyness really stand out, garnish with chopped cranberries and thyme.
This is also my apology to the sweet potato because I often neglect this delicious root veg and don’t give it the love and attention it deserves. Hopefully this recipe will rectify this, and just in time for Thanksgiving. Although I’m not American, I had to get involved but unfortunately my version doesn’t involve the marshmallow element, which I’m still trying to get my head round to be honest. But’s that’s why I love America!
For more sweet potato inspired recipes, give my sweet potato BBQ fries a go for something with a lil spice!
Ingredients
- 2 sweet potatoes, washed and peeled
- 300ml double cream
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 1/2 tbsp of dried chilli flakes
- Salt and pepper, to season
- Handful of chopped thyme and dried cranberries to serve
Method
- Preheat the oven to 180°C.
- Put the cream, thyme, rosemary and chilli flakes into a small saucepan and bring to the boil.
- Thinly mandolin your peeled and washed sweet potatoes lengthways into long strips and place into a large bowl.
- Pour the cream over the potatoes and mix through.
- Stack the slices into a lined loaf tin and pour the remaining cream over. Pop another sheet of baking parchment on the top.
- Bake for 1 hour in the oven, then put into the fridge with a weight on top overnight.
- On the next morning, demould the terrine and slice.
- Pan fry until golden and crispy, or cut into cubes and put through flour, egg and breadcrumbs. The addition of the breadcrumb coating makes the cubes a little sturdier as the sweet potato is softer than your traditional potato.
- If you’re bread-crumbing and frying, deep fry in oil at 180°C until golden.
- Garnish if desired with thyme and chopped dried cranberries. Serve up for Thanksgiving, Christmas or any time of year really!