Orange and Gold Potato Puree with Sweet Potato Chips
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Description:
Indulge in the comforting flavors of sweet potatoes and Yukon Gold potatoes melded together in a creamy puree, elevated with the delightful crunch of homemade sweet potato chips. This recipe, inspired by the culinary genius of Rozanne Gold, offers a simple yet elegant dish that’s perfect for winter and fall gatherings. Whether served as a side dish or a standalone appetizer, this Orange and Gold Potato Puree with Sweet Potato Chips promises to impress with its savory presentation and irresistible taste.
Recipe Category: Yam/Sweet Potato
Keywords: Potato, Vegetable, Low Protein, Low Cholesterol, Healthy, Winter, Christmas, Thanksgiving, Savory, Mixer, Oven, Beginner Cook, Stove Top, Small Appliance, Easy, Inexpensive
Nutritional Information (per serving):
- Calories: 239.8
- Fat Content: 0.4g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 1.1mg
- Sodium Content: 116.4mg
- Carbohydrate Content: 54.6g
- Fiber Content: 6.6g
- Sugar Content: 8.6g
- Protein Content: 5.4g
Ingredients:
- 2 sweet potatoes
- 1 1/2 Yukon Gold potatoes
- 2/3 cup buttermilk
- Salt and pepper, to taste
Instructions:
-
Sweet Potato Chips:
- Preheat your oven to 225°F (107°C).
- Wash and peel 1/2 pound of sweet potatoes. Using a sharp knife or a mandoline slicer, thinly slice the sweet potatoes into rounds.
- Arrange the sweet potato slices on a baking sheet lined with parchment paper, ensuring they are spread out evenly and not overlapping.
- Bake the sweet potato slices in the preheated oven for 50 minutes, turning them twice during the baking process to ensure even crispiness. Be careful not to let them brown.
- Once the sweet potato slices are crisp, remove them from the oven and sprinkle with a pinch of salt. Set aside to cool while you prepare the puree.
-
Orange and Gold Potato Puree:
- Peel the remaining sweet potatoes and Yukon Gold potatoes, then cut them into large chunks.
- Place the potato chunks in a large pot and cover them with water. Bring the water to a boil over medium-high heat.
- Reduce the heat to medium-low and let the potatoes simmer for about 30 minutes, or until they are very soft and easily pierced with a fork.
- Once the potatoes are cooked, drain them well and transfer them to a large mixing bowl.
- Using a potato masher or a fork, mash the potatoes until smooth and creamy.
- Gradually add the buttermilk to the mashed potatoes, mixing well to incorporate it into the mixture. Continue to mash and mix until the puree reaches your desired consistency.
- Season the puree with salt and pepper to taste, adjusting the seasoning as needed.
-
Assembly:
- Transfer the creamy potato puree to a serving bowl, smoothing the surface with a spatula.
- Arrange the cooled sweet potato chips on top of the puree, partially inserting them into the puree in a decorative fashion.
- Serve the Orange and Gold Potato Puree with Sweet Potato Chips immediately as a delightful side dish or appetizer, and enjoy the harmonious blend of flavors and textures.
Chef’s Tips:
- For a twist on presentation, consider baking the sweet potatoes whole, then scooping out the flesh and mixing it with the Yukon Gold potatoes for the puree. Refill the potato shells with the creamy puree mixture and garnish with the sweet potato chips for a stunning visual effect.
- Experiment with different seasonings and herbs to customize the flavor profile of the potato puree. Fresh thyme, rosemary, or garlic powder can add depth and complexity to the dish.
- If you prefer a smoother texture, you can use a food processor or blender to puree the potatoes instead of mashing them by hand. Just be careful not to over-process, as this can result in a gluey consistency.
- Store any leftover sweet potato chips in an airtight container at room temperature for up to 2 days. Re-crisp them in the oven for a few minutes before serving, if desired.
- This recipe can easily be doubled or tripled to serve a larger crowd. Simply adjust the quantities of ingredients accordingly and prepare multiple batches of sweet potato chips as needed.
Indulge in the comforting flavors of sweet potatoes and Yukon Gold potatoes melded together in a creamy puree, elevated with the delightful crunch of homemade sweet potato chips. This recipe, inspired by the culinary genius of Rozanne Gold, offers a simple yet elegant dish that’s perfect for winter and fall gatherings. Whether served as a side dish or a standalone appetizer, this Orange and Gold Potato Puree with Sweet Potato Chips promises to impress with its savory presentation and irresistible taste.
