Posted on March 11, 2014 by Lori Zachary | 0 comments
Photo courtesy Lori Zachary over at Little White Apron
This dish scores very high on two scales: ease and deliciousness. The Blood Orange Avocado Oil pairs perfectly with the rich sweet potatoes. and the Vanilla Salt is a nice surprise at the end.
4 lbs. sweet potatoes (try to get some that are all the same size in diameter, about 2.5 inches)
2 Tbl butter, divided
2 Tbl Blood Orange Avocado Oil
Freshly cracked black pepper
1/2 tsp kosher salt
1 tsp Vanilla Bean Sea Salt
Preheat oven to 350˚. Spread 1 Tbl butter in the bottom and sides of a cast-iron skillet. Microwave the remaining butter with Blood Orange Avocado Oil in a microwave-safe bowl until the butter is melted.
Peel sweet potatoes. Slice using a mandoline or using a very sharp knife to about a 1/8” or 1/16” thickness. Arrange slices in the bottom of the skillet in concentric circles. Brush butter/avocado oil mixture over potatoes and season with kosher salt and pepper.
Bake potatoes uncovered on the middle rack in the center of the oven for 45 minutes to 1 hour or until potatoes are fully cooked and give easily when pierced with a knife. This may take longer depending on how thinly they’re sliced.
When potatoes are fully cooked and browned around the edges, remove from oven and finish with Vanilla Bean Sea Salt. Let rest 5 minutes before serving.
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