Tasting Table Cooking with Friends by Bartakovics Geoff & Coleman Todd

Author:Bartakovics, Geoff & Coleman, Todd [Bartakovics, Geoff]
Language: eng
Format: azw3
Publisher: Flatiron Books
Published: 2019-05-06T16:00:00+00:00

MICROWAVED SWEET POTATOES WITH SPICY GINGER-SOY HERB SALAD

Pretentious dweebs look down their nose at microwaves. Julia Child loved hers and so does every entertainer who knows that the ends trump the means when there are hungry mouths to feed but limited cooking surfaces. Save yourself some time to savor this dish’s spicy, tangy flavors.

SERVES 10

SKILL LEVEL 2

4 large or 6 medium sweet potatoes, scrubbed clean

1 teaspoon grated lime zest

3 tablespoons fresh lime juice

1 cup packed fresh cilantro leaves, coarsely chopped

3 scallions, sliced

1 or 2 serrano or Fresno chiles, seeded and thinly sliced lengthwise

1 (2-inch) piece fresh ginger, peeled and julienned

1 garlic clove, grated

2 tablespoons olive oil

1 teaspoon soy sauce

1

Using a fork, prick the sweet potatoes all over. Place up to 4 potatoes in the microwave and microwave on high until fork-tender, about 10 minutes for medium potatoes and 15 minutes for large ones. Remove and repeat with the remaining potatoes as needed. (Alternatively, bake the potatoes on a foil-lined sheet pan in a preheated 425°F oven for 1 to 1½ hours.)

2

In a medium bowl, combine the lime zest and juice, cilantro, scallions, serranos, ginger, garlic, oil, and soy sauce and toss to combine.

3

Halve the potatoes lengthwise down the center. Cut each half lengthwise into 3 pieces. Top the potatoes with the cilantro mixture and serve.

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