Sweet potatoes in autumn seem obvious, the brick color being the cement of the season! Potimarron, pumpkin, butternut squash, but also butternut, orange is everywhere on the plate and in nature, even in front of our doors with the famous Jack-O’Lantern tealight holders, stars of the Halloween party. Less headliner but just as famous, the sweet potato, with orange flesh – the most common – or white, lends itself to many uses.
Things to know about sweet potatoes
Champion of nutrients, it is rich in vitamins and contains magnesium, potassium, iron and zinc.
Choose it wisely
Preferably organic, with dark pink skin tending towards purple. Its texture should be firm, without wrinkles. Although it is native to South America, it also grows very well in our latitudes. Store it in a cool place for 4 to 5 days in the vegetable drawer, away from light.
Prepare it well
Creamy in puree, delicious in fries, it can also be used in dessert, in a spice cake, for example.
Mashed, fried, or in pieces, sweet potatoes are always popular. The proof by 3.
Recipe no. 1: Duck parmentier with sweet potato gratin with parmesan
© Emanuela Cino
For a change from the classic potato – ground beef duo.
How to do it? We peel 450 g of bintje potatoes and 650 g of sweet potatoes, we cut them into small cubes. Steam the potatoes for 25 minutes. After 10 minutes, add the sweet potato cubes and continue cooking for 15 minutes. Using a potato masher, mash the potatoes and sweet potatoes. Add 25g of butter and 50g of parmesan. Add salt and pepper to the mill.
Preheat the oven to 150°C. Place 3 confit duck legs in the oven for 15 minutes on a rack placed above a drip pan to catch the fat that drips out. We take them out, we increase the temperature to 200°C. Let the meat cool for 5 minutes. Remove the skin and shred the flesh. Mix it with 4 branches of chopped parsley.
Place the duck in a buttered gratin dish. Cover with puree, sprinkle with 50 g of parmesan and bake for 25 minutes until golden brown.
Discover the recipe for Duck Parmentier with sweet potato gratin with parmesan
Recipe #2: Baked Sweet Potato Fries
© Christl Exelmans
For fries lovers who want to do without a fryer.
How to do it? Cut 2 washed orange-fleshed sweet potatoes into sticks lengthwise. Soak the fries in a bowl of cold water for 1 hour to allow the starch to drain, so they will be crispier. Drain and dry the fries well using a clean cloth.
Roughly chop 4 sprigs of rosemary. We put the fries, 1 tbsp. tablespoons of olive oil, rosemary, 1 pinch of Espelette pepper, salt and pepper in a freezer bag and shake until all the fries are evenly oiled.
Spread them out on a baking tray lined with parchment paper and bake for around 30 minutes in an oven preheated to 200°C set to fan-forced heat, or until they are golden brown. For crispier fries, extend the cooking for 5 minutes in the grill position.
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Recipe #3: Mushroom Frittata
© Christophe Roué
A perfectly seasonal dish that highlights mushrooms and sweet potatoes.
How to do it? Peel 1 medium sweet potato and cut it into small pieces. Brown them with a drizzle of olive oil and a pinch of fleur de sel for 7-8 minutes over low heat.
Slice 1 yellow onion and 1 peeled garlic clove. We cut 500 g of washed mushrooms (girolles, shitake, porcini mushrooms, etc.) into pieces. Brown the onion, garlic and a pinch of fleur de sel in the same pan with olive oil. As soon as the onion is soft (5-6 minutes), add the mushrooms, and the potato once the water from the mushrooms has evaporated. Let it cook over low heat then set aside.
We whisk 6 eggs in a salad bowl, with 15 cl of whole liquid cream, 1 sprig of thyme and salt. Pour this mixture into the pan.
Spread the sweet potato, mushrooms and onion on the frittata.
Chop 2 large leaves of washed kale, then add to the pan. Leave to cook gently for 6-7 minutes. Sprinkle with 100 g of fresh goat’s cheese, 2 sprigs of thyme and continue cooking for 5 minutes. Sprinkle 5 berries with pepper and serve immediately.
For 5 people
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