SWEET POTATO STEAKS
Makes 10-12 slices
1 large Sweet Potato
1/2 cup Ricotta
1/2 cup Arugula
1/2 cup Cilantro
1 Green Chile
1/2 teaspoon Kosher Salt
Freshly ground Black Pepper
1/4 cup Olive oil plus more for brushing slices
Heat oven to 375F.
Slice sweet potato on the bias into 1/2 inch thick discs. Place sweet potato on a oiled baking sheet or a baking sheet lined with Silpat.
Brush slices with a little olive oil. Turn them over and brush with oil again.
Roast sweet potato uncovered for 25 minutes or till done. Pierce slices with the tip of a knife to test. Keep slices warm till you are ready to serve.
Make pesto while slices roast.
Place arugula and cilantro in a blender.
Chop green chile and add to greens along with the olive oil.
Season with salt and pepper.
Blend for a few minutes till you have a thick purée.
Whisk ricotta till smooth. Season with salt.
Just before serving, top warm sweet potato slices with a teaspoon of ricotta. Season with salt and pepper. Dot ricotta with a dollop of pesto and the steaks are ready to eat. Save remaining pesto for another use.
Dinner does have something sweet, albeit with a twist. The thick slices look and taste delectable, sharp and sweet in one bite. They pair well with the tenderloin and cauliflower. A convenient all-in-the oven dinner, full of sugar and spice....the stuff romance is made off!
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