WILSON, WY — You may be wondering why I haven’t mentioned anything about turkeys so far. This is because time has proven that everyone has their own favorite way to prepare their Thanksgiving bird. Some swear by the brine, others by a good smoke. There are the hard-core deep-fried fiends, and the delicate sous-vid believers. You can confit the legs (an undoubtedly delicious rendition) and make a roulade with the breast. The options are seemingly endless, and I believe it’s one part of Thanksgiving that should be left up to the host and/or hostess.  Therefore, I’m sticking to sides, deserts, and other such goodies.

One root that should not be left off the table is the sweet potato. Despite its defining flavor, it is surprisingly versatile. As there can be no Thanksgiving without mashed potatoes, I prefer to steer away from other mushy side dishes like sweet potato purees. In fact, I opt for something that lends the root a little bit of crunch, the roasted tips and nutty, crispy cheese perfect compliment to its sweetness. My adaption of the Smitten Kitchen’s crispy sweet potato roast may resemble hassle-back potatoes, but it’s goes above and beyond the classic dish. I add herbs (you cant have a roast without herbs!) and gruyere cheese because…cheese.

Note: This can be prepared a day ahead of time. Bake off day of and add the cheese to finish before serving.

 

Herbed, Cheesy and Crispy Sweet Potatoes

Ingredients:

4-5 lbs sweet potatoes, peeled

2-3 shallots depending on size 

2 cloves garlic

3 tbsp melted, unsalted butter

3 tbsp EVOO (extra virgin olive oil)

3 tbsp fresh thyme

2 tbsp fresh sage, chiffonade

1 cup shredded gruyere cheese

salt and pepper to taste

 

Preheat the oven to 375. Choose a casserole dish to roast off the potatoes. Beware, you may need to adjust the amount of potatoes according to the size of your dish. Melt the butter with the oil. Spoon 2 tspb of the combination into your dish and spread it around evenly. Sprinkle the bottom of the dish with salt, pepper, 1 tbsp thyme and 1 tbsp chopped sage. Peel and cut the sweet potatoes into 1/8th inch thick rounds (this is another place where a mandolin will be your friend). Arrange into the dish vertically. Shave the shallots and garlic and stuff them between every 3 to 4 shingled potatoes. Brush the remaining oil and butter mixture over the roast and sprinkle the rest of the herbs overtop. Salt and pepper liberally. Cover in aluminum foil and roast for 40-50 minutes, until the potatoes have softened. Remove the foil and cover the potatoes with cheese. Roast for another 10-20 minutes until crispy. Serve hot.