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I thought up this recipe while stuck in a meeting at work and thinking about what I was going to make as my first fall meal. This is an elegant revision to the classic sweet potatoes with brown sugar and fall spices. The addition of the sage compound butter takes it to another level. It helps to seek out smaller sweet potatoes of mostly uniform shape and size.
- 1Slice the sweet potatoes into discs (lengthwise) 1-2 inches thick, trimming off the ends. Boil discs until just barely softened through. Remove and let cool slightly. Peel the discs once cool enough to handle.
- 2Mix together the sugar and spices. Place the potato discs on a non-stick baking sheet and top with some of the sugar / spice mixture. Place under a broiler to melt the sugar slightly and create a crust on top of each disc.
- 3Meanwhile, make a compound butter of the chopped sage and butter. Once the sugar has formed a crust on the potato discs, remove and place some of the compound butter on top of each disc.
- 4Stack three of the discs on a plate and finish the top disc with a whole sage leaf. Press down slightly on the discs to encourage the compound butter to drip down the sides of the discs. Serve.
Member recipes are not tested by the CHOW food team.