15 Hour Sweet Potato
A 15 hour potato…but make it FESTIVE
You’ve all had the 15 Hour Potato by now, and if you haven’t yet…what are you doing? Go make one immediately, but also be prepared to wait 15 hours before you get to try it. Anyway, this recipe is the amped up version of my viral 15 hour potato, only this time we’re giving it a Thanksgiving spin by using sweet potatoes.
Why sweet potato?
I’ve recently experienced the wonder of a sweet potato casserole and pie, so I kinda now get the obsession with having something sweet potato based on a Thanksgiving dinner. I’m still not over the fact that you throw marshmallows on top, but that’s a conversation for another day.
With the softer nature of a sweet potato, 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 super tasty dish to add to your Thanksgiving plate or really any plate, any time of the year! To make this cube of tastyness really stand out, garnish with chopped cranberries and thyme.
Apologies to the neglected potato
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. I’ve recently been trying out some classic American recipes over on my YouTube channel, and guys…you are wild! Roast beef sundaes, deep-fried butter balls, I’m honestly obsessed. So if you want to watch me make garbage plates and other delicacies, head over and check it out.
For more sweet potato inspired recipes, give my sweet potato BBQ fries a go for something with a lil spice!
15 Hour Sweet Potato
By Poppy Cooks
https://www.poppycooks.com/recipes/15-hour-sweet-potato/
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
Metric
Imperial
Instructions
- 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!