Holiday Side Dishes – Roasting Sweet Potatoes

    Published: 06-16-2009
    Views: 13,516
    Chef Arra Lawson from Addie’s Restaurant demonstrates how to roast sweet potatoes.

    Chef Verra: Hi and welcome, I am Chef Verra, Chef of the Addy's restaurant. Today we will be featuring traditional holiday size. Particularly the dish we are featuring right now is Oven Roasted Sweet Potato Ragout with the little something extra, Spicy Chorizo Sausage. Some of ingredients used in dish are sweet potatoes. This is roughly 4 to 5 medium sized sweet potatoes. Some chorizo, here is chorizo crumble, we have are ready pre-sauted this. Spices needed in this dish; cinnamon, nutmeg and a little bit of brown sugar. Well put about a quarter tea spoon of each. You also need about a quarter cup of dark molasses, with about a quarter tea spoon of vanilla extract in it.

    Some of the other additional things youll need, little bit of butter. Salt paper always, and a little bit of oil perhaps for this dish. And that's all youll really need to make this dish very easy. The main thing you keep in your mind is sweet potatoes are two step process. What do we mean when we say two steps? Well, one you going to pot boil them, so they are nice and soft and tender, so they dont take all day in your oven. Because, everyone knows, one of the great things while cooking is how much fun it is, but you don't want to wait forever to have to eat the stuff either. So, we are going to pot boil the sweet potatoes, dice them up, into about 1 inch by 1 inch cubes. Put them in the pot of cold water, this is important, cold water, bring it up to a boil. Let that boil go into this, they are pretty much soft on the outside, but still it is just little bit hard on the inside. Flavor that water with sugar and salt. Taste it, if you like hot taste, you will love how the taste. That's how simply it really is, so, I m going to take these now, ones they are finished cooking in the boiled water, take them off the water, drain it, set them in a casserole dish like this, for fifteen minutes, so they cool off some a little bit and in the mean time while thats happening, you should already go ahead and pre seared your sausage. Get it nice and cooked the all way through, chop it up or crumble it up, have that ready. Get your spices. Get every thing ready now to make your glaze. This is the kicker for this dish. Really mix it rich, decocted, really takes it above any candy yams you have before. So here is what we going to do, you are going to start by placing your molasses and your vanilla right in to your saut pan, on a medium high heat. Let it come to a boil then back it back to just little bit above the simmer. Add about quarter tea spoon of butter, a little salt and pepper to taste. You will use little bit oil for this, you know what happens the all on this dish, now before we use oil, we are trying to get color on other items and add a little bit of, mellowness to the flavor. But when you using olive oil and a sauce, you are actually using it to create a nice sheeny texture in combination with the butter. Now, as you can see here, our molasses has started to really thicken down now. Really concentrated, the flavor is really bolds in its tints. If you are looking here, you go from a medium thick syrup to a really, really thick syrup. That's what you are looking for amber color. You don't want to burn it. So you just want to get the amber color. You notice, if I am scraping all way to the bottom of the pan, its not burnt, its not sticking. That's how far you want to take it. One good rule of thumb with this, we called this a reduction. What you are looking for, a very, very rapid increasing bubbles coming to the surface. Not just only outside but all the way cross entire surface. When you see that, you pretty much know you there. Want other little trick, this is hot and this syrup, so you don't want to do this with your, red lip finger. Let it cool off for a second in the normal air. If you have another spoon or if you are like me, you have this, fingers, you just take it, when you see that and then sauce doesn't break and start running back over that sallow line, that means it is ready and you are done. That's the dish, 1, 2, 3, very easy, turn it off the fire. Take it over to your sweet potatoes now. Very easy this dish is, sprinkle on Chorizo right on top. You are going to reserve a little bit for putting on the top once we take it out of the oven and just spoon on all that nice rich sauce right on the top. Its going to bake down and bake to the bottom. And we have some of the best candy yams ever. If you really, really in the mood for something little different, you can pour a little bit of bourbon right into the sauce or right into the dish, right for goes into the oven. Perhaps give this sprinkle a little herbs, little more meat, we are going to put this right into the oven now, on about 350 degrees for about 15 to 18 minutes, and it should be just fantastic. And, that's it. A nice Sweet Potato Ragout with the little something extra, Spicy Chorizo Sausage.