Recipe for Sweet Potato Stacks

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Sweet potato snacks are surprisingly easy to make, so long as you have access to the right tools. Get a recipe for sweet potato snacks with help from a master chef in this free video clip.

Part of the Video Series: Sweet Potato Recipes
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Video Transcript

Hi, guys. This is chef Suzy Singh from the kitchens of Le Cordon Bleu for Today, I'm going to show you the techniques and skills that I learned at Le Cordon Bleu. So today we're going to be working with sweet potatoes and I'm so excited because this is one of the most common root vegetables that is also the most nutritious. And it's great for the holidays. So today we're going to do something that's really fun looks super fancy but really easy to make. They're called sweet potato stacks. So the first thing I'm going to do is teach you how to cut a sweet potato. Looks pretty intimidating, right, because it's totally not even. I'll show you how to do it. First thing we want to do is take a knife, make sure it's sharp, cut one side of it. Then you're going to stand it right on the end right here. Cut it down just like this. Going to make sure it's nice and flat. Once it's flat, we're going to cut it again right here. Just cutting it. Again. Not that we've got these sides done we're just gong to continue to cut. So now that we're cutting these potatoes, we want to make sure that we're cutting them super thing because we're going to layer these. Now that these are cut you want to put them in to a sheet pan. Make sure you put the oven at 400 degrees Fahrenheit. So what we're going to do is take a simple pot pan like this. It's a pie pan. And all we're going to do is add a little bit of butter and garlic to the bottom of this. And the reason why we're not toasting the butter is because it's going to bring out the flavors of the garlic instantly. I'm going to grab this butter. I put on gloves because it's going to get a little messy. What I'm going to do is I'm going to smear this around and then add in the garlic. OK so what we're going to do is we're going to continue to just put in this one tablespoon of butter all the way around then the reason why we're doing this is so that the potatoes don't stick to the side. And it'll be very easy for us to take this out. Plus it'll add a lot of delicious flavor and what I like to say the Umami to the whole dish. So now what we're going to do is we're just going to add some garlic to it and this is going to roast instantly in the oven. So I'm just going to sprinkle that around. Make sure you sprinkle it evenly. And the reason why, again, why I'm wearing these gloves is simple because it's a messy, messy dish but it's a lot of fun and this is actually something that you can do with your kids. It's a great activity. So I'm going to take off these gloves and our next step is we're just going to start stacking everything. So the first thing that we want to do is we want to take these gorgeous sweet potatoes that we cut right here and we're going to add a whole bunch of ingredients to it. Starting with some heavy cream. We're going to add some cheese. We've got two different types of cheese in here. We've got a little bit of Swiss as well as mozzarella cheese. Bring that right in. So now what we're going to do is we're just going to stack these sweet potatoes and add layers of flavor. So what we want to do is we first want to put this in a pan just like this. And all I'm doing is overlapping these sweet potatoes on top of each other. So now that we've stacked these potatoes, what I'm going to do is I'm going to add a little bit of salt, pepper and heavy cream. So we've got some salt and you want to flavor each layer of this potato stack. So little bit of salt, going to show this to you guys, little bit of black pepper. We're going to add a little bit of thyme to this as well. We're also going to add and I'll grab a spoon for you guys. Going to add a little bit of cheese to this. So we've got both Swiss cheese and what's great about the cheese is that it naturally melts so you don't have to cover the whole thing with the cheese, it's going to spread out for you. So I've got this Swiss and we've also got the mozzarella cheese. And what we're going to do is we're just going to add a little bit of heavy cream to that as well. So as you can see I just layered this first round of potato and we're going to do this all over again. So this is what it looks like now and we're going to add a second layer on to it. What I love about sweet potatoes is actually you can do this with any type of potato. You could do russet potatoes, sweet potatoes, you could even do some delicious purple potatoes, Peruvian potatoes. There's actually a really cool Peruvian recipe that's very similar to this. Except you put mayo on there and you also a little bit of shrimp, it's pretty delicious. So now I've got a second layer on and I'm going to do the exact same thing. Just add a little bit of salt, little bit of black pepper, just a touch of thyme depending on how herby you want this to be. Want it super herby. And we're going to add some more Swiss cheese. And then we're going to add the mozzarella. This is really nice. So now what we're going to do is we're going to put this in the oven for 400 degrees just like this. And you want this to bake for 30 minutes. OK so now that it's been in the oven for about half an hour, take it out and let it set for about five minutes. And then you can serve. This has been so much fun guys, thank you for joining me, chef Suzy Singh in the kitchens of Le Cordon Bleu for Bon apetit.


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