Sweet Potatoes: How to Coax Out the Best Flavors

Sweet Potatoes: How to Coax Out the Best Flavors
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This tuber has so many cooking applications, and has flavor galore. Anytime I find an ingredient that is so versatile, it will show up on my menu. I thrive on versatile ingredients that I can incorporate into various courses using multiple cooking techniques.

For example, the sweet potato can be roasted and used diced as a garnish for a cous cous dish, mashed as a potato and used as a base for a fish course, served in a natural format with skin on for a very natural side dish or center of the plate component. Deep or pan fried the sweet potato can be used as a crispy French fry served with a variety of dipping sauces, or just a ketchup of your choice.

Both above cooking techniques taste great when combined with a natural maple syrup. The flavor of maple syrup as is or blended in a compound butter make a great synergistic flavor combination. Not that maple flavor is enough to create a flavorful side dish but with the addition of bacon and maple you take this to the next craveable level. By blending sweet and salty taste the combination is even more desirable.

When I use either mashed or roasted potatoes to substitute for mashed potatoes I use several mediums to season. A simple cream works well and adds complexity and creaminess to the texture. A more complex combination may include a Nielsen Massey Vanilla. This will create a more complex savory building block of flavor and drive craveabilitiy. Add a touch of cayenne pepper, sea salt and fresh rosemary and you will have a mashed sweet potato that will rival any potato puree. As you can read from the listed flavor options above there are many options for sweet potatoes. So go out and research the various types of sweet potatoes. Try roasting a young, sweet potato, split down the middle and melt some butter, season with salt and pepper and eat it. Skin on…you wont be disappointed in the natural flavor of a sweet potato.

As you can read from the listed flavor options above there are many options for sweet potatoes. So go out and research the various types of sweet potatoes. Try roasting a young, sweet potato, split down the middle and melt some butter, season with salt and pepper and eat it. Skin on…you won’t be disappointed in the natural flavor of a sweet potato.

What’s your favorite sweet potato treatment? Let’s talk tubers – get in touch with the CBCI team.

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