Vegetable Sweet Potato Crisp

posted by Sue Freeman 08-12-98 8:06 PM

Sweet Potato Crisp

(serves 10)
2 tablespoons unsalted butter
1/2 pound Granny Smith apples, peeled, cored, quartered, and cut
into 1/4-inch slices
1 1/4 pounds sweet potatoes or yams, peeled and cut into thinly
sliced rounds, about 1/8-inch thick
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground white pepper
1/2 cup melted unsalted butter

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 aramelized, 6 to 8 minutes.

3) Place the sweet potatoes in a medium bowl and season with salt, cinnamon, and pepper. Pour 1/4 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 1/4 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.

Yields 4 servings.

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