First and foremost, I wanted to make a savory sweet potato dish for BF’s family Thanksgiving to contrast with the brown-sugar-marshmallow-sweet-potato-goodness we expect at the holiday table. But I also understood that the odds of my dish being “gobbled” up (I use this turkey pun in order to have an excuse to show the fantastic turkey BF’s nephew made) were low:
So, although finding creative ways to doll up Thanksgiving leftovers isn’t new blog ground, I really wanted to find something that would work. Then, when I checked my blog feed, Eureka (pun! Again!)! In browsing Recipe Doodle, which is a truly well-curated blog by one of the most fabulous home chefs I’ve ever met, I saw this recipe for spicy sweet potato dip. Ceri’s recipe inspired me to go out and buy a loaf of multigrain bread. That’s it, that’s the recipe. Spread the leftovers and delight and dazzle your dining companions with your resourcefulness. That’s what I did tonight when I had my family over for a pre-pre Thanksgiving feast.
You will need:
- Four medium sweet potatoes
- Two medium Yukon gold potatoes
- 1 cube bouillon (chicken or vegetable)
- 3/4 medium yellow onion, diced
- 1 tablespoon minced garlic
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups heavy whipping cream
- 1 stick butter
- 2 teaspoons fresh rosemary (UGH there wasn’t any at the store, so I had to use DRIED)
- 1 teaspoon paprika
- Salt and Pepper, to taste
- 8 slices prosciutto, diced
- 8 ounces crumbled feta
- Place the potatoes (I don’t bother peeling them – the skin is nutrient-rich and tasty) in a large pot and cover with cold water and the bouillon cube. Bring to a simmer over medium heat. Turn down if needed once the potatoes are cooking. You don’t want to boil them (they will fall apart). Cook until the potatoes are very soft when pierced with a sharp knife tip.
- Meanwhile, in a large skilled heat the prosciutto until slightly crispy (just a couple of minutes on medium ought to do the trick). Remove from heat and place on a paper towel.
- In the same skilled, add the olive oil, onion, and garlic. Toast on medium until the onions are slightly transparent (three to four minutes, by my oven’s timing). Reserve in the skilled for the time being.
- Drain the potatoes and place them back in the pan on the burner that you have just turned off (don’t turn it back on, but the warmth is helpful). This will steam off excess moisture.
- Add the whipped cream, butter, feta, rosemary, paprika, and salt and pepper.
- Mash the potatoes with an electric handheld mixer (or an immersion blender) with the whip attachment. When they’re pretty close to thoroughly mixed, stir in the prosciutto and the onion-and-garlic mixture.
- Serve nice and warm, maybe with some feta sprinkled on top. Transfer to an oven-proof dish if going to a party, so you can heat it up before serving.
…And the Encore!
- Drizzle olive oil on sliced French bread. I used a loaf of multigrain bread. Add to a preheated oven (350) for ten minutes, until crunchy.
- Once it’s all toasty, remove from the oven. Spread the sweet potato leftovers on the bread. Serve with a pinot grigio and wait for the compliments on your unique appetizer. They don’t have to know it’s nothin’ but old sweet taters. No, they really don’t.