Best Sweet Potato Confit With Chorizo And Crème Fraîche Recipes

CHORIZO-STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 450 degrees F. Pierce the sweet potatoes all over with a fork and microwave on a microwave-safe plate until tender, 20 to 25 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, until toasted, about 1 minute. Transfer the spiced oil to a mini food processor and pulse until the pickling spice is finely ground, about 1 minute. Transfer the spiced oil to a medium bowl and stir in the yogurt, garlic, 1 teaspoon salt and a few grinds of pepper; set aside.
• Soak the raisins in 1/2 cup warm water in a small bowl, 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up the meat with a wooden spoon, until browned and crisp, 5 to 6 minutes. Stir in the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the chorizo mixture to a bowl. Drain the raisins and stir into the chorizo mixture.
• Arrange the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper; rub to coat evenly. Roast until the potato skins are crisp, about 10 minutes. Split open the sweet potatoes and fluff the flesh with a fork; season with salt and pepper. Top with the chorizo, yogurt sauce and mint.

SWEET POTATO AND CHORIZO HASH

Steps:

• Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
• Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.

SWEET POTATO AND CHORIZO FRITTATA

Steps:

• Heat oven to 350°F.
• Cook chorizo in large nonstick skillet over medium heat, stirring frequently, until done. Drain, reserving 1 Tbsp. drippings in skillet. Spoon chorizo into 9-inch pie plate sprayed with cooking spray.
• Add potatoes to reserved drippings; cook, stirring frequently, 4 min. Add peppers and onions; cook, stirring constantly, 2 min. or until peppers are crisp-tender. Add water; cover. Cook 3 min. (Do not stir.)
• Spoon potato mixture evenly over chorizo.
• Whisk eggs and sour cream until blended; pour over potato mixture. Top with cheese.
• Bake 35 to 40 min. or until knife inserted in center comes out clean.

EASY SWEET POTATO CONFIT RECIPE

Steps:

• Arrange sweet potatoes, shallots, thyme, and sage in a baking dish (I used 11x7). Avoid overlapping the sweet potatoes too much. Sprinkle with salt and pour oil over top until mostly submerged. It's ok if some sweet potatoes are exposed but they should be mostly covered.
• Bake uncovered for 1 hour 15 minutes or until the potatoes are very soft. Remove from the oven and set aside.
• Remove the sweet potatoes and shallots from the dish and transfer to a paper towel lined plate. Pick the sage leaves from the oil and add them to the plate with the sweet potatoes. Note: Discard any remaining herbs in the oil. The oil can be transferred to an airtight container and kept in the refrigerator for up to 4 weeks.
• Place the Greek yogurt in a bowl and use a hand mixer until smooth and creamy. Season lightly with salt. Transfer to refrigerator for 5 minutes. Whisk again right before serving.
• Combine pomegranate juice and maple syrup in a small saucepan. Bring to a boil and the reduce heat and add agar-agar. Stir regularly until completely dissolved. Turn off the heat and let stand for 5 minutes to thicken.
• Spoon the yogurt into a serving platter and pile the sweet potatoes, shallot, and sage on top. drizzle with the thickened pomegranate sauce and fresh minced parsley. If desired, drizzle a teaspoon of the confit oil on top. Enjoy!

ERMINE ICING

Steps:

• Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike.
• Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
• Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.