Sweet Potato Slice

by jilldahan on November 26, 2013

Post image for Sweet Potato Slice

This is the time of year for sweet potatoes!  Sweet potatoes are incredibly good for you containing beta carotene which is a boon to your skin, 65% of your daily dose of vitamin C, and potassium which is often depleted during stress.  Among root vegetables they offer the lowest glycemic index so they keep your blood sugar stable.

In the school garden I am involved in, the harvest is happening right now.  I didn’t know but to improve the flavor and storage of sweet potatoes they need to be properly cured. What does curing them mean?  Well for those of you that have never cured a sweet potato or even thought there was such a thing, it means putting them ideally in a newspaper lined box, in a warm 85-90F room with 85% humidity, for 8-10 days, and then moving them into cool dark storage.  Wow amazing!  Who would have thought all that happened between harvest and cooking?

Now cooking sweet potatoes can happen in a variety of ways from the usual marshmallow concoction that is more like a dessert, to a roasted caramelized bite, or a savory slice. This sweet potato slice is what I am going to be making this thanksgiving as it serves as a side dish, an alternative to turkey for my vegetarian friends, and it looks as gorgeous on my buffet as it tastes.  Another big plus is that it can all be cooked ahead and then just rewarmed before serving which can be important on the day when juggling oven space!

May some of your turkeys be chocolate and a big gobble, gobble, and a happy thanksgiving to everyone!!!!

Thanksgiving Slice

Sweet Potato Slice

Makes 1- 9 inch round

3 sweet potatoes
4 cups fresh baby spinach
2 large garlic cloves crushed
1 small onion sliced thinly
Parmesan shavings and thickened reduced balsamic vinegar to garnish


Sauté in a covered pan the onion slices on low until softened, about 5 minutes. Remove from the heat and add in the garlic and spinach to wilt. Slice the sweet potatoes with their skins on very thinly with a mandolin or sharp knife 1/8 inch thick. Layer half the potatoes over the bottom of a round or square removable bottom pan. Top this with the wilted spinach mixture and finish it off with the rest of the thinly sliced sweet potatoes. Cover the pan with foil and bake at 375F for 30 minutes until potatoes are tender when pierced. Remove the foil and top with parmesan and balsamic if desired. Cut into slices and serve warm or room temperature.

With thanks to Elke Talbot for the beautiful photography.


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