Smashed Sweet Potatoes with Curried Onion Jam

Smashed Sweet Potatoes with Curried Onion Jam 1

I’m a sweet potato weirdo.

Oh my guhness, I do not like sweet potatoes with marshmallows and brown sugar and maple syrup.

I know! 

But please don’t send your burly cousins to work me over until I admit that I love-love-love your Nana’s Secret Sweet Dreams Tater and Honey Pillows recipe. Because I’m a super chicken, and I’ll sing it to the stars, the wonders of sweet potatoes drowned in gloppy, sweet toppings, before the first fist ever flies.

But in my heart, I’ll always want my sweet potatoes served just the same as their savory co-horts, the russets and Yukons and Baby Reds: with lots and lots of spicy, herby, salty flavors.

Smashed Sweet Potatoes with Curried Onion Jam 2

Many, many years ago, a friend of mine introduced me to sweet potato fries and saved me from a decades-long boycott of the beautiful orange tuber. I had simply never stopped to consider that sweet potatoes don’t actually grow with marshmallows attached to their hips.

IOW:  marshmallows, optional.

It was a revelation and a cure for a childhood food aversion.

Smashed Sweet Potatoes with Curried Onion Jam 3

Now, I not only grow them myself, but I also prepare them in all sorts of savory ways: baked chips topped with salt and rosemary, stacked and spritzed with smoked paprika. And smashed, with curry sauce and deeply caramelized onions.

Why smashing? Rendered flat and thin, the outsides crisp up beautifully in the pan while retaining tender innards. Plus, the schmooshing creates grooves for curry sauce to hide in. And the more curry sauce the better, is my philosophy.

Smashed Sweet Potatoes with Curried Onion Jam 4

My only problem with this recipe is the onion jam. It’s difficult enough to leave onion jam alone in the pan without stealing bites at frequent intervals via a small, inconspicuously palmed fork. But with curry sauce? Och, it’s hopeless. Outright grazing is called for.

This is a two-serving recipe and barely one serving survived to the plate above to be photographed. You’ve been duly warned.


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Smashed Sweet Potatoes with Curried Onion Jam

inspired by whiteonricecouple.com

Prep Time: 10 minutes
Cook time: 40 minutes
Yield: 2 servings as an entree, 4 servings as a side

Ingredients:
3 tablespoons olive oil, divided usage (plus extra, as needed)
2 large onions (yellow cooking or sweet), thinly sliced into half or quarter moons

2 sweet potatoes, scrubbed, skin on, sliced 1/4” thick

1 cup coconut milk
1 tablespoon curry powder
1 tablespoon honey
1 teaspoon fish sauce (or substitute soy sauce)
1 teaspoon chili garlic sauce
1 tablespoon fresh cilantro, minced
salt

Instructions:
1. For the onion jam: heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Add the onions and cook for 5 minutes, stirring occasionally, until glassy. Reduce heat to medium-low. Continue cooking, stirring occasionally, until a deep golden brown. This could take 30-40 minutes — don’t rush it. If onions stick to the pan, add a small amount of water to loosen.

2. For the curry sauce: heat the coconut milk, curry powder, fish sauce, honey and chili garlic sauce in a small sauce pan over medium-high heat. When the mixture begins to boil, turn heat down to medium-low and simmer until reduced and thick, about 20 minutes. Turn to low or warm.

3. Meanwhile, heat remaining oil in another large skillet over medium until shimmering. Add the potatoes in a single layer (you might have to cook them in batches) and cook until golden on one side, about 7 minutes. Turn the slices over and cook on the remaining side until golden, 7 minutes more. Remove to a cutting board. Add more oil to the skillet, if necessary, and add the remaining potato slices in a single layer.

4. Using a large-tined fork, gently schmoosh the potatoes slices on the cutting board. You want to leave the slices intact, just indented. Sprinkle lightly with salt.

5. When the second batch of potatoes is finished, remove them to the cutting board, and return the first batch to the pan, smashed sides down. Cook for 2 to 3 minutes then move to a plate. Repeat with 2nd batch.

6. When the onions are deeply golden, thick and soft and jammy, add 2 tablespoons of the curry sauce and stir well. Spread the onions on a plate. Layer the potatoes over the onion jam, drizzle the remaining curry sauce and sprinkle the cilantro on top.

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Comments

  1. Oh, I am in love. This would look really good on my dinner table tonight…
    Now, I can chow down on some sweet potato casserole and be very happy. But my favorite way to eat these little sweethearts is to cut them in wedges and toss them in olive oil and sprinkle w/ ancho chili powder, cayenne and some sea salt – then roast them up. Heaven. Pure heaven.
    Don’t even get me started on onion jam – swoon. And of course you grow your own SP’s – I wouldn’t expect anything less :-)

  2. I can’t remember ever not liking sweet potatoes, but I have to say, I’m pretty basic in how I usually prepare them. I either slice them into chips, wedges, or little cubes, toss with some oil and various spices, then roast ‘em. I seriously crave them on a weekly basis, prepared just like that.

    Bu this…this recipe; I never would have thought of it. I think this might be the ticket to a whole new world of sweet pertaters.

  3. Your sweet potatoes look tasty and delicious!

  4. Oh wow, what an interesting recipe. I’ve never seen anything quite like it. I too am addicted to sweet potatoes….I could eat them every single day. My favorite way is simply roasted with butter and salt….but something tells me that I’ll have to try this out soon :)

  5. I don’t think I have ever seen such a beautiful picture of sweet potatoes. Ever! You aren’t a sweet potato weirdo, but a genius! This is definitely one of my favourites!

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