I wanted to do something with sweet potatoes that wasn’t all mashed up or sweet. I got a recipe sent to me from Milk Street Magazine that sounded good but when I clicked the recipe they wanted a $1.00 from me. I buy all their magazines so I don’t want to spend the dollar. Anyways- I could see the first three ingredients so I got started that way and winged the rest. Somehow I came up with something FORKING DELICIOUS! If you want to find the Milk Street Recipe it is called Spiced Sweet Potato Tian (fancy French word for casserole). I am guesstamating the size of the sweet potato I used. I was one extra large potato that looked like a small baby. I’m guessing that it was over two pounds. This recipe makes around 4 smaller servings.

Ingredients for around 4 servings

2 1/2 lbs sweet potato – peeled – sliced thin on mandolin ( If you got a really fat potato you might need to half or quarter it. You want small lemon or big lime sized slices)

4 Tablespoons sweet butter

2 Tablespoons canola oil

1 Tablespoon apple cider vinegar

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 cup sherry vinegar

1 orange – just the fresh squeezed juice (before you squeeze you can save the zest and use it at the end for finishing))

1 + 1/2 teaspoon Aleppo pepper ( or 1/2 or less the amount any red pepper flakes)

3 small shallots sliced thin

1/4 cup fresh rosemary

2 Tablespoons fresh thyme

1/4 cup pickled baby bells – thin slices (I marinate them in my home made jalapeño brine but for this recipe it would be easier to just marinate them in around 1/2 cup apple cider vinegar.)

1/2 cup apple cider vinegar

crushed sea salt to taste

ground black pepper to taste

Non stick spray

Directions

In a small bowl or dish marinate the pepper rings. Leave them on the counter at least one hour or make them the day before and refrigerate.

An hour later or the next day.

Set the oven to 350 degrees F.

Melt the butter in a pan or in a dish in the microwave. Add the oil, cider vinegar (1 Tablespoon), coriander, cumin, Aleppo pepper, shallots, rosemary, thyme, sherry vinegar, orange juice, and pickled peppers. Mix well. Add potato slices and mix carefully. Add salt and pepper to taste.

Spray a shallow dish with non stick spray and cover dish with foil.

Leave in oven 60 minutes.

Turn oven up to 425 degrees F.

Remove foil and let brown (around 25-30 minutes)

ENJOY!