If you haven’t had Mexican white sweet potatoes–they’re available at almost every Mexican market and at many well-stocked groceries–you’re missing one of my favorite things on our planet. The flavor is lighter, more gently aromatic, more lilting than orange sweet potatoes, which is why I return to them over and over.
This recipe was developed by Javauneeka Jacobs, chef of Frontera Grill, and it involves several steps, including beautifully cutting the sweet potatoes “hassleback style.” Think of this as a show-stopping side dish for a special dinner. Folks will talk about it for months to come.
INGREDIENTS
- 4 medium (about 14 ounces each) Mexican white sweet potatoes (camotes blancos)
- About 1 3/4 cups vegetable or olive oil, plus a little for sauteing the onions (divided use)
- Salt
- 2 egg yolks plus 1 whole egg
- 2 tablespoons lime juice
- 5 canned chipotle chiles en adobo (divided use)
- 1/4 cup Mexican crema
- 1/4 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan , plus more for garnishing
- A small handful of chopped cilantro
- About 1/4 cup agave syrup or honey
- 1 bunch (about 5) knob onions (1-inch knobs are perfect), cut crosswise into ¼-inch slices
INSTRUCTIONS
Cut and bake the sweet potatoes. Heat the oven to 400°F. Scrub the potatoes to remove any residual dirt. One by one, cut the sweet potatoes hassleback-style: Lay a wooden spoon close along the length of the potato, then use a sharp knife to cut down through the potato in ⅛-inch intervals, stopping when you reach the spoon. (This ensures you don’t cut completely through the potato.) Lay the potatoes in a baking dish and heavily brush with oil, making sure some of the oil gets down between the slices. Sprinkle generously with salt–again, making sure some gets down between the slices. Cover with foil and bake for 45 minutes. Remove the foil and bake 10 to 15 more minutes, until tender and slightly crispy. While the potatoes are baking, prepare the crema, glaze and knob onions.
Make the chipotle crema. In a food processor or blender, combine the egg yolks,whole egg and lime juice. Turn on to medium speed and, when thoroughly blended, slowly drizzle in 1 ½ cups of oil to create a thick mayonnaise. Add 2 of the chipotle chiles, the crema, añejo cheese and cilantro. Process until smooth, then taste and season with salt, usually a generous ½ teaspoon.
Make the glaze. Rinse out the food processor, then add to the 3 remaining chipotle chiles, the agave syrup or honey and a pinch salt. Blend until smooth.
Cook the knob onions. Lightly skim a large (10-inch) skillet with oil and set over medium. Scoop in the knob onions and cook, stirring regularly, until soft, 4 to 5 minutes.
Serve. Once the potatoes are tender, brush them generously with the glaze and put back into the oven for 5 minutes. Spread the crema liberally on a serving platter (you may have extra to use on sandwiches or in dressings), then use a spatula to transfer the sweet potatoes to the platter, nestling them into the crema. Scatter the knob onions over the top, then sprinkle everything with more añejo cheese.
