Meet your new favourite sweet potato recipe!
Heres an excellent, special occasion-worthy side dish thats still easy enough for dinner tonight!
A sweet potato side dish to impress!
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I actually dont have that many sweet potato side dishes in my repertoire.
So sweet potatoes are never my natural choice.
Secondly, sweet potato just doesnt properly bake up to be crispy like regular potatoes do.
So I decided it was time to expand my sweet potato collection.
Rosemary I often pair rosemary with sweet potato.
Not many savoury dishes happen around here without garlic!
Butter and oil Butter for flavour, oil to promote some nice crispy edges.
Did you know?Butter is ~20% water and dairy solids.
This is enough to stops things from baking up to be crispy.
Oil on the other hand is 100% fat and makes things truly crispy.
We love butter for flavour, though.
So to get the best of both worlds, I use a combination of both!
Its best to use your hands.
Separate the slices as you do this because they tend to stick together.
We want each slice nicely coated!
(Yep, you got me, its not a true spiral!
But rings actually make more sense here to fill the skillet properly.)
Continue placing end to end until youre three quarters of the way around the skillet.
Then push them over so they overlap each other.
As they spread out, they should fill the perimeter of the skillet.
Other shapes: It doesnt have to be round and it doesnt have to be a skillet.
you’re able to use a baking dish round, oval or a 25cm/10 square one.
Crispy facts:Sweet potato just doesnt go truly crispy, unlike regular potato.
Its just a plain fact of life, sadly.
We will get some nice edges, but actually theyre morechewycaramelised edges rather than crispy.
Now serve your dazzling sweet potato side dish with anything and everything!
The only catch is that those edges do soften over time so its not the best to keep.
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As sweet potato already struggles to get real crispiness, its at its peak fresh out of the oven.
As it cools, the crispy edges soften and they cant be resurrected.
After leaving it in the fridge overnight, youll find its completely soft.
But thats not to say its not tasty!
It still is, with the lovely rosemary-garlic-butter flavour.
Ive been known to give it a freshening by pan-frying slabs of it until golden and crispy.
(Thats Dozers big face at the front there, shoving his way to the front of the pack!
