Sweet potato crisp
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| ½ | pounds | Granny Smith apples, peeled, cored, quartered, and cut into |
| 4 -inch sl | ||
| 1¼ | pounds | Sweet potatoes or yams, peeled and cut into thinly sliced rounds, about 1/8-inch thick |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Freshly ground white pepper |
| ½ | cup | Melted unsalted butter |
Directions
1) Preheat the oven to 350. Butter ten 3-inch nonstick tart pans.
2) In a 10-inch skillet, melt the 2 tablespoons butter. Over medium-high heat, saute the apples until lightly caramelized, 6 to 8 minutes.
3) Place the sweet potatoes in a medium bowl and season with salt, cinnamon, and pepper. Pour ¼ cup melted butter over and mix well. In each tart pan, arrange a layer of potatoes in a circle, one slice overlapping the other. Divide the apples equally, place on top, and cover with the remaining potatoes, again in a circle, one slice overlapping the other.
Pour a little of the remaining ¼ cup melted butter into each pan. For easier handling, set the pans on a baking tray and bake crispy, 30 to 35 minutes. Invert the pans of potatoes onto the baking tray and if the underside has not browned, return to the oven for about 5 minutes longer.
Serve immediately.
NOTE: These can be arranged directly on a baking tray if tart pans are not available.
To prepare ahead: In step 3, bake the crisps for about 20 minutes, finishing the baking at serving time.
*Both recipes taken from: Adventures in the Kitchen, by Wolfgang Puck, Random House, 1991.
Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 09:56:25 -0500 From: "Anne L. Welsh" <Annetastic@...>