Japanese sweet potatoes have a dark red or purple skin and a sweet white flesh. They are similar to American yams, but taste sweeter. They were the Chef's featured ingredient at a Sonoma restaurant that Mark and I went to. We tried the soup which I re-created below and we loved it so much, we went back the next night for the Japanese sweet potato ravioli. Here in the United States they are a fleeting Fall crop, so get them while you can.
Ingredients
1 T olive oil
1 T rendered bacon fat
1 lg sweet onion, halved and thinly sliced
4 Japanese sweet potatoes peeled & chopped
4 C chicken stock
1 envelope Trader Joe's chicken soup base
1 tsp dried oregano
Maldon sea salt
Fresh ground pepper
2 T good quality sherry
Place oils in a 5 qt French Oven. Add onions and saute until onions are soft and golden. Add sweet potatoes, stock, soup base & oregano. Brin to a boil and then turn down and simmer for 25 minutes or until potatoes are soft. Cool slightly, then puree in batches in a blender. Return to pot. Season with salt, pepper and sherry. Serve.
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