Sweet Potato Mash

From Salty Fig

Serving suggestions

Toasting cumin seeds works best in a dry cast iron skillet on medium heat. Shake the pan until the seeds start to smell fragrant. Be careful not to burn them. I like to make a cup at a time and keep them on my counter to add to salads, other vegetables, and marinades.

If you don't like cumin, just omit it from the recipe!

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Ingredients:

5 lbs Sweet Potatoes, skin on, scrubbed

6 Tablespoons Extra Virgin Olive Oil

2 cups Shredded Parmesan Cheese

8 oz Goat Cheese

8 Garlic Cloves, finely grated on a microplane grater

1 Tablespoons Coriander, Ground

2 teaspoons Cumin Seeds, Toasted

2 teaspoons Smoked Sweet Spanish Paprika

Kosher Salt

Fresh Ground Black Pepper

1/2 cup Cilantro Leaves, Chopped

1/4 cup Pumpkin Seeds

1 red onion

2 teaspoons honey

1 Lemon

Method:

1. Preheat the oven to 425° F, Convection | 450°, Bake

2. Wrap sweet potatoes in tin foil, adding 1/2 Tablespoon of olive oil to each potato and a sprinkle of Kosher salt. Place wrapped potatoes on a foil-lined sheet pan. P in the oven until they are fork tender. 45-50 minutes, depending on the size of the potatoes.

3. Remove from the oven and remove the skins, tear them into strips, and set aside. Transfer the potato flesh to a bowl; set aside.

4. Add the pumpkin seeds to a skillet and drizzle with 1/2 Tablespoon olive oil and a sprinkle of Kosher salt. Heat on medium-low until the pumpkin seeds start to pop; set aside.

5. Place the skins back on the baking sheet and drizzle with 2 Tablespoons of olive oil, a sprinkle of Kosher salt and pepper, and 4 Tablespoons of parmesan cheese. Bake for 10 minutes until crisp. Set aside

6. Julienne, very thin. Mix with 2 Tablespoons of fresh lemon juice, a pinch of salt, and 2 teaspoons of honey; set aside. If using the next day, refrigerate the pickled onion.

6. Mash the potato flesh with the remaining parmesan cheese, 4 Tablespoons olive oil, coriander, toasted cumin seeds, and smoked paprika—season with Kosher salt and fresh black pepper. Place the mash in an oven-proof casserole dish.

7. Slice the goat cheese log into slices using a knife dipped in warm water. Place the goat cheese slices on top of the mash. Drizzle with olive oil. The casserole can be made and stored in the refrigerator overnight.

8. Bake in a preheated oven for 400° F, convection | 425°F, until the goat cheese is golden brown. Remove from the oven and garnish with crispy skins, fresh cilantro, pumpkin seeds, and pickled onion.