RECIPE BY: CASEY SHIRLEY

SOURCE: CASEY SHIRLEY

casey6

Ingredients

  • 4 lbs (1.8 kg) sweet potatoes
  • 3 Tbsp olive oil
  • 1 Tbsp red pepper flakes
  • 3 Tbsp (40 g) butter
  • 2 shallots, peeled and sliced thin
  • 2 tsp salt
  • Chimichurri sauce (see recipe below)
  • 180 g goat cheese (crumbled)

Ingredients (Chimichurri Sauce)

  • 1 bunch flat leaf parsley
  • ½ bunch cilantro
  • 6 cloves garlic
  • 1 Tbsp red pepper flakes
  • ¼ cup red wine vinegar
  • ¼ cup lemon juice
  • 1 tsp dried oregano
  • ¼ red onion
  • ½ cup olive oil
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • Peel the sweet potatoes. Slice them with mandolin (see photo). If you don’t have a mandolin, slice as thin and evenly as you can with a knife.
  • Prepare Chimichurri sauce: Remove stems of parsley. Blend all Chimichurri sauce ingredients in a food processor until still chunky (do not blend smooth).

Preheat oven to 190 C (375 F)

  • Peel and slice the shallots.
  • Melt butter with olive oil and red pepper flakes. Set aside.
  • Brush cast iron skillet with a dab of the butter/red pepper mixture. Sprinkle with salt.
  • Arrange the potatoes in a spiral formation (upright), see photo.
  • Brush on the remaining butter mixture. Lightly salt.
  • Roast for 45 mins covered with foil, and a futhter 10 minutes uncovered.
  • Remove from oven and let rest for 10 minutes.
  • Cover with chimichurri sauce and sprinkled goat cheese.
  • Serve.

Download PDF here: American Crispy Sweet Potato Skillet Casey Shirley

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