It’s November 1st! Have you started planning the menu, making shopping lists, configuring seating arrangements, finding decor and all of those other items that need to be ready for Thanksgiving? I like to have a deadline and there’s no better deadline than a holiday where you’re having people over to get things checked off the list.
I’ve teamed up with four other bloggers for Project Design, only instead of a decor related post like our Fall Tablescapes, it’s all about Thanksgiving side dishes. Right away, I knew I was going to do my favorite side– sweet potatoes. Not just any sweet potatoes, but sort of a crispy layered dish with lots of butter and a sriracha cream sauce. Yes, it’s loaded with calories, but it’s Thanksgiving!
Crispy Sweet Potato Roast with Sriracha Cream Sauce
Using a 9 x 9 pan, start by choosing four sweet potatoes that are similar in size and shape. This makes it easier to slice and arrange in a pan in rows or in a circle depending on the shape of pan. They will all be a little different, but that’s what creates the layered look. Scrub them and then peel and cut off the ends. Using a Mandoline makes it a lot easier and then they are all the same thickness. I used to have a big fancy one, but this one takes up very little space and it works great! I always use a cut resistant glove when I use a Mandoline. The Mandoline blade is so sharp and it’s easy to have an accident. No one wants that on Thanksgiving morning!
Brush a coating of the oil and butter over the inside of the pan or skillet. Then begin layering the slices of sweet potatoes in the baking pan or skillet, brush the entire pan with the melted butter and olive oil mixture. Just keep brushing until it’s gone. Cover with aluminum foil and bake for approximately 45-55 minutes in 375º oven until they are almost fully cooked. Remove the foil and increase the heat to 425º and bake for another 10-15 minutes until they start to look like they are getting crispy.
In a small sauce pan, mix heavy cream, crème fraîche, sriracha, and maple syrup and whisk over low heat until it is warmed, but make sure not to boil. Pour over the sweet potatoes and sprinkle with fresh cilantro. I save a little of the sauce and serve in a small pitcher along side the sweet potatoes so you can drizzle a little extra.
Crispy Sweet Potato Roast
4-5 sweet potatoes (similar is size and shape)
3 tablespoons melted butter
3 tablespoons olive oil
For the Sauce:
I cup coconut milk
1/2 cup crème fraîche
3-4 teaspoons sriracha
Make sure you head over to see what Mary Ann, Cindy, Janet and Melaine are making as part of their Thanksgiving!