Rethinking Holiday Foods Part II: Sweet Potato Pie Two Ways

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By Debra Kaplan and Stephanie Mandel

Every family seems to have their own version of a sweet potato casserole and it usually involves brown sugar and a cloyingly sweet topping of marshmallows. Here we present two versions, both very much geared to the adult palate, but with flavors so yummy kids will go for them too. Both feature a spiral arrangement of thinly sliced sweet potatoes and turnips which looks pretty, and the addition of the turnips cuts some of the overwhelming sweetness. To this ribbon of festive color we add two distinctly different, but equally delicious flavor profiles.

Sweet Potato Turnip Skillet Spiral with Lime Cilantro Salsa Verde 

Lime cilantro salsa verde provides a vibrant counterpoint to the mellowness of the sweet potatoes and turnips.

Rethinking Holiday Foods Part II: Sweet Potato Pie Two Ways

 

Spiral Ingredients

  • 2 sweet potatoes, sliced thin on mandolin
  • 1 turnip, sliced thin on mandolin
  • 2 T olive oil
  • Pinch sea salt
  • Ground pepper to taste

Lime Cilantro Salsa Verde Ingredients 

  • Zest and juice of 1 lime
  • 1/2 cup chopped cilantro, packed
  • 3/4 cup olive oil
  • 1 tsp. white balsamic vinegar or apple cider vinegar
  • Pinch sea salt

For the Salsa Verde:

Place all the ingredients into a blender and blend until they are emulsified. Taste and adjust to your liking by adding more vinegar, oil or salt.

For the Spiral:

Heat olive oil in an iron skillet and on medium. Coat the entire pan with the heated oil, sprinkle with sea salt and ground pepper. Turn off heat.

Starting from the outside rim of the skillet, arrange the sliced sweet potato and turnip alternating 2 slices of sweet potato with one slice of turnip. Continue the circular pattern to fill in the center of the pan. The arrangement should be tight so the vegetables reach halfway up the rim of the pan. (If yours is too shallow, gently push them to overlap tighter and add more to fill in the empty space.)

Turn the burner to medium heat and cover the pan. Cook on the stovetop until the vegetables look wilted and you can hear them bubble and hiss. Once they look soft around the edges, place them into a 400℉ oven for 25 to 30 minutes, checking often with a toothpick to see when they are cooked through.

Finally, move the pan to your broiler set on High and broil for 5 minutes or until the edges are slightly browned.

Remove from the oven and allow it to cool for 10 minutes. Then pour the salsa verde over the vegetables. (If your pan has remained very hot the salsa verde may simmer vigorously and unleash juice from the vegetables. This is okay, just tip the pan over the sink to remove the juice so you spiral doesn’t get soggy!)

Sweet Potato Turnip Spiral with Warm Middle Eastern Spice

Traditional sweet potato pie gets a flavorful, super nutrient makeover with Ras el hanout (Middle Eastern spice blend), cinnamon and coconut oil.

Rethinking Holiday Foods Part II: Sweet Potato Pie Two Ways

Ingredients:

  • 2 sweet potatoes, sliced thin on mandolin
  • 1 turnip, sliced thin on mandolin
  • 1/4 cup coconut oil
  • 2 T coconut cream
  • 2 tsp. cinnamon
  • 2 tsp ras el hanout (North African spice blend)
  • 1 tsp. applewood smoked salt (optional)

Melt coconut oil and coconut cream in a small saucepan, whisking to blend. Coat a small casserole or round tart pan with half the mixture. Then sprinkle on the surface half the cinnamon, ras el hanout and applewood salt (if using).

Starting from the outside rim of the round dish, arrange the sliced sweet potato and turnip alternating 2 slices of sweet potato with one slice of turnip. Continue the circular pattern to fill in the center of the dish. The arrangement should be tight so the vegetables reach halfway up the rim of the pan. (If yours is too shallow, gently push them to overlap tighter and add more to fill in the empty space.)

Pour the coconut oil/coconut cream mixture over the vegetables, reserving one teaspoon, and sprinkle with the rest of the cinnamon, ras el hanout and applewood salt.

Place the dish into a 400℉ oven for 25 to 35 minutes, checking often with a toothpick to see when they are cooked through.

Once cooked through, move the dish to your broiler set on High and broil for 5 minutes or until the edges are slightly browned.

Remove from the oven. Using a pastry brush, brush the remaining coconut oil/coconut cream on the spiral and serve.