purple sweet potato mini roasts recipe
Author: 
Recipe type: vegetable
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • One and a half to 2 pounds of purple sweet potatoes, peeled and sliced thinly. I used the 2.0 setting on my mandolin.
  • 5 tablespoons salted butter (or coconut oil, if vegan is preferred)
  • 5 tablespoons olive oil (I used my basil oil.)
  • salt and pepper
  • One large clove of garlic chopped finely
  • A few sprigs of fresh thyme
  • Sour cream, to serve
  • Special equipment: 4 individual oven-safe mini casserole dishes with covers. Mine were ~12 oz / 300ml / 1½ cups, though I bet 10 oz containers would work too. The lids are also not absolutely needed, but it helps.
Instructions
  1. Once the sweet potatoes are peeled and sliced thinly, set them aside in a bowl.
  2. Melt the butter and olive oil in a small sauce pan. Add the garlic and gently cook until fragrant. Set aside.
  3. Meanwhile, do a dry run for fitting: try to fit the sliced sweet potatoes in your dishes to account for size or needed adjustments. You might need to slice more sweet potato and move some of the larger slices to another casserole for better fit. Remove the slices and set aside.
  4. Put about 1 tablespoon of the garlic butter-oil mixture into each mini casserole dish. Paint the sides with the same butter-oil. Position slices of the purple sweet potato vertically, so that each many casserole dish is packed fairly tightly. Sprinkle with salt and pepper, ensuring that some gets into the cracks between slices. Using half of the fresh thyme, tuck a few leaves of thyme in between sweet potato slices.
  5. Drizzle the remaining butter liberally over each many casserole dish to cover all the slices well.
  6. At this step, you can place the casserole dishes covered in the refrigerator until ready to bake. You can keep them well wrapped in the refrigerator for a day if needed.
  7. Preheat the oven to 375 degrees F.
  8. Cover each mini casserole with foil then put on each dish's ceramic lid. If you do not have mini casserole dishes with covers, crimping the foil cover tightly works fine.
  9. Bake for 30 minutes then increase temperature to 450 degrees F and remove ceramic covers and foil. Roast for 15 minutes more to crisp.
  10. Garnish with remaining fresh thyme, sprinkle with a finishing salt, and serve with sour cream.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/purple-sweet-potato-mini-roasts-recipe/