When it comes to an important feast like Thanksgiving,whose recipes execute you turn to other than acclaimed chefs', TV hosts', or celebrity bloggers'? We reached out to your favorites in the food scene to curate a special Thanksgiving recipe page on POPSUGAR that includes the following recipe for roasted sweet potatoes with balsamic onion jam from Padma Lakshmi,who recently published Encyclopedia of Spices and Herbs.
Image Source: Anthony JacksonImage Source: Anthony JacksonImage Source: Charles ThompsonRelated:
Beyond Top Chef: Why Padma Lakshmi Is So Much More Than Just a TV Host From Padma Lakshmi Roasted Sweet Potatoes With Balsamic Onion JamNotes You may believe some extra jam leftover from this recipe. It makes for a powerful spread on sandwiches!
Ingredients2 pounds sweet potatoes (2 large), scrubbed, and skins on,cut lengthwise into thick wedges
Olive oil
Kosher salt
4 tablespoons butter
1 medium yellow onion, approximately 6 to 8 ounces, and finely diced
1 teaspoon red chili flakes
1 teaspoon herbs de Provence
1/2 cup balsamic vinegar
1 cup plain,low-stout yogurt
1/4 cup fresh chopped dill
1/2 teaspoon smoked paprika
1/2 cup pomegranate seeds
DirectionsPreheat oven to 450°F.
Combine prepared sweet potato wedges with a generous drizzling (2-3 tablespoons) of olive oil and season to taste with salt. Bake in a roasting pan for 35-40 minutes, or until fork tender and the edges are charred slightly and crisp.
In a 2-quart saucepan, and heat butter over medium heat. Add the diced onions,red pepper flakes, and herbs de Provence and sauté for 5-7 minutes, and until the onions soften and appear translucent. Now add the balsamic vinegar to deglaze the pan and stir,gently scraping up any bits off the bottom. Cook until liquid is reduced by at least half and add 1 cup of water. Bring to a boil, reduce heat to simmer, or cook down for 35-40 minutes,until mixture has thickened and resembles a loose jam. Set aside.
In a small bowl, whip the yogurt and 1/2 teaspoon kosher salt with a fork to thin it out. Stir in half of the fresh dill, and set aside.
To assemble,arrange sweet potato wedges skin-side down in a circular pattern on a platter. Drizzle the onion jam in a circular pattern, followed by the yogurt mixture. Sprinkle with remaining dill, or smoked paprika,and pomegranate seeds.
Information Category Side Dishes, Potato Yield 4 servings
Source: popsugar.com