a month in photos :: october

November 1, 2011

garlic roasted sweet potato stacks with curry ketchup

Pretty and simple.  Key words with today's out-of-this-world side dish.   Roasted in muffin tins, these thinly-sliced sweet potatoes infused in a garlic oil have crunchy edges and a perfectly done center.
These carby-towers of sweet potato doused in a curry-spiced ketchup are fiercely flavorful and ideal for a fall, weeknight dinner side.  As it is not humanly possible to slice so thinly and perfectly, the use of the magic (yet dangerous) kitchen tool is much needed.  Please just promise me that you'll use that mandoline carefully.  Let's vow to keep all extremities intact today.


Garlic Roasted Sweet Potato Stacks with Curry Ketchup
vegan, gluten-free
3 tablespoons olive oil
2 cloves garlic, minced
1 lb. sweet potatoes
Salt and pepper, to taste

1. Preheat the oven to 350 F.
2. To prepare the garlic oil, combine the olive oil and garlic in a small saucepan and gently warm over low heat until fragrant but the garlic is not brown. Remove from the heat and set aside.
3. Peel the potatoes and thinly (and carefully!!) slice them with a mandolin.
4. Soak slices in ice-cold water for a while, then dry them off, one by one.
5. Brush 8 muffin tins with garlic oil with a pastry brush. Layer a potato slice in the bottom of a muffin tin and brush it with a thin layer of garlic oil. Repeat until it stacks up to the top of the muffin tin.
6. Continue until you have a total of 8 potato stacks.
7. Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cook through.
8. Serve immediately with alongside *curry ketchup.

*To prepare curry ketchup, simply mix (reduced-sugar, all-natural) ketchup with a mixture of garam masala, ground cumin and turmeric to taste.