Gluten-Free Sweet Potato Latkes

Special equipment: 8-inch cast iron skillet

Ingredients

serves Serves 4, active time 45 minutes, total time 45 minutes

• 1 medium onion, peeled
• 1 pound sweet potatoes, peeled (about two large sweet potatoes)
• 1/2 cup white rice flour
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 large eggs, beaten
• Vegetable oil, for frying
• Sour cream and applesauce for serving

Procedures

1. Preheat the oven to 200 °F. Grate onion and sweet potatoes using a food processor fitted with a medium grate, or on the large holes of a box grater. Combine in a medium bowl.
   
2. Place half of the onion and potato mixture on a clean kitchen towel. Roll the towel around the mixture and wring the towel to draw out excess moisture. Unroll the towel and transfer the mixture to a large bowl. Repeat with the remaining onion and potatoes
   
3. In a small bowl, whisk together the white rice flour, salt, and pepper. Add to the potato mixture and stir to combine. Add the eggs and stir to combine. Line a rimmed baking sheet with several layers of paper towels and set it near the stove but safely away from the burner. Heat 1/4 inch of oil in an 8-inch cast-iron skillet over medium-high heat until shimmering.
   
4. Working in batches, drop the potato mixture into the hot oil by scant 1/4-cups. (The mixture should sizzle when it hits the oil.) Using two forks, flatten each latke a little in the pan. (You almost “pull” the latkes apart to flatten.)
   
5. Fry until deep golden brown, 2 to 3 minutes. Flip with a pancake flipper or spatula and fry an additional 2 to 3 minutes. Transfer to a paper towel–lined baking sheet and keep warm in oven while you cook remaining latkes. Serve with sour cream and apple sauce.

Roasted Sweet Potato and Poblano Nachos with Guacamole

Ingredients

serves Serves 4, active time 20 minutes, total time 40 minutes

• 2 pounds sweet potatoes, peeled, cut into 1-inch cubes
• 2 poblano chilies
• 2 serrano chilies
• 2 medium garlic cloves, unpeeled
• 2 tablespoons canola oil
• Kosher salt
• 1 (16-ounce) can refried black beans
• 1/4 cup chicken stock
• 3 avocados
• 1 tablespoon fresh juice from about 1 lime
• Handful fresh cilantro, stems removed, leaves chopped
• 1 bag of tortilla chips
• 8 ounces Oaxacan cheese, or other string cheese (Monterrey Jack will only do in a pinch)

Procedures

1. Adjust oven rack to middle position and preheat to 450°F. Combine cubed sweet potatoes, poblanos, serranos, and garlic cloves in a large roasting pan, and toss with oil. Season with a big pinch of salt. Transfer to the oven and cook, stirring every 5 minutes, until sweet potatoes are tender and lightly browned and the chilies are blackened in spots, 15 to 20 minutes total. Set pan aside to cool for a few minutes.
   
2. Meanwhile, heat refried black beans in a medium-sized saucepan over medium-low heat. Pour in half the chicken stock, and stir until smooth. You want the beans to be a spreadable consistency, not thick, so that they are easy to spoon on the chips. If still thick, add the rest of the chicken stock. Reduce the heat if necessary to maintain a very gentle simmer, and cook until beans are warm. Then reduce heat to low.
   
3. Cut the avocados in half, remove the pits, and scoop out the flesh. Transfer to a large mixing bowl, along with the lime juice, cilantro, and a big pinch of salt. Use the back of your knife to mash the roasted garlic cloves and add those to the bowl. Remove the stems and seeds from the roasted serrano chilies, chop the flesh and add to the bowl. Stir guacamole with a spoon until creamy. Taste and, if necessary, season with more salt.
   
4. When poblanos are ready to handle, peel their blackened skins, and then remove the stems and seeds. Cut the flesh into 1/4-inch thick strips. If using Oaxcan or another string cheese, pull cheese into long thin strands. If using Monterey Jack, shred on a box grater.
   
5. Preheat broiler to high. Place a couple handfuls of chips on four oven-safe plates, and arrange the chips so that they are mostly in one layer, even if many of their corners overlap. Top each plate with a quarter of the beans, roasted sweet potatoes, and poblanos, and then add a generous handful of the cheese. One at a time, place under the broiler until cheese just starts to melt, 15 to 30 seconds. Top each with a big scoop of the guacamole. Serve immediately.

Five-Ingredient Smoked Salmon and Potato Salad

Note: For the smoked salmon, any smoked salmon will due, including scraps and ends.

Ingredients

serves Serves 4 to 6, active time 15 minutes, total time 25 minutes

• 2 pounds fingerling or new potatoes, preferably a red or yellow waxy variety, sliced into 1/2-inch coins
• Kosher salt
• 3/4 cup sour cream or crème fraîche
• 1 tablespoon juice from 1 lemon
• 3 ounces smoked salmon (see note above), finely chopped
• 1/4 cup finely chopped fresh herbs such as parsley, chives, tarragon, or scallions
• Freshly ground black pepper

Procedures

1. In a large pot, cover potatoes with water by 1 inch and season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are easily pierced with a wooden skewer or the tip of a paring knife, about 15 minutes. Drain and let cool slightly.
   
2. Meanwhile, in a large bowl, combine sour cream lemon juice, chopped salmon, and herbs. Season to taste with salt and pepper.
   
3. When potatoes have cooled slightly but are still warm, add to bowl and toss to combine and coat with dressing. Serve. Salad can be kept in a sealed container in the refrigerator for up to 3 days. Serve cold or allow to come to room temperature.

Potato Pancakes With Oven-Roasted Thyme Applesauce, Sour Cream, and Poached Eggs

Lacey, crispy potato pancakes pair with oven-roasted thyme applesauce, sour cream and a yolky poached egg in a breakfast-for-dinner twist.

Special equipment: Small, fine mesh strainer.

Ingredients

serves Serves 4, active time 30 minutes, total time 40 minutes

• For the Applesauce:
• 2 pounds apples, peeled, cored and cut into rough slices
• 2 teaspoons sugar
• 1/4 teaspoon cinnamon
• 2 sprigs thyme, plus extra for garnish
• Kosher salt
• 2 tablespoons water
•  
• For the Potato Pancakes:
• 1 large egg white plus 4 whole eggs
• 3 cups peeled and coarsely grated Idaho potatoes, squeezed of excess liquid
• 1 small white onion, grated and squeezed of excess liquid
• Freshly ground black pepper
• 2 tablespoons matzo meal
• 1/2 cup vegetable oil
• 1 cup sour cream

Procedures

1. For the Apple Sauce: Adjust oven rack to lower-middle position and preheat oven to 350°F. Combine apples, sugar, cinnamon, thyme, a pinch of salt, and water in a large, ovenproof baking dish. Toss to combine and transfer to oven to cook until apples are tender, about 45 minutes. Remove from oven, discard thyme and roughly mash with the back of a fork, leaving some texture. Refrigerate and reduce oven to 200°F.
   
2. For the Potato Pancakes: In a large mixing bowl, lightly beat egg white. Add potatoes, onion, 1 teaspoon of salt, 1/2 teaspoon pepper, and matzo meal.
   
3. Heat 2 tablespoons oil in a large frying pan until shimmering. Working in batches, drop in a heaping 2 tablespoons for each potato pancake, flattening them to make thin pancakes. Cook until bottoms are browned, 2 to 3 minutes. Flip and brown second side, adding additional oil as needed. Drain on paper towels and sprinkle with additional salt while they’re still hot.
   
4. Place drained pancakes on a baking sheet and transfer to the oven to keep warm. Continue working in batches until all pancakes are cooked.
   
5. Bring a medium saucepan of salted water to a boil and reduce to a sub-simmer. Crack eggs into individual bowls. Working one egg at a time, tip egg into a fine mesh strainer and gently swirl over sink or bowl to remove watery whites. Lower into water and gently roll the egg out. Repeat until all the eggs are in the pot. Cook, gently swirling and flipping the eggs for even cooking until the whites are set but the centers are still runny, 3 1/2 to 4 minutes. Carefully lift with a slotted spoon and transfer to a paper towel-lined plate.
   
6. To serve, plate potato pancakes with a generous dollop each of sour cream and applesauce. Add an egg to each plate, season egg with salt and pepper, sprinkle with fresh thyme leaves, and serve.

Sweet Potato Galettes

Ingredients

serves Serves 4, active time 30 minutes, total time 1 1/2 hours

• 3 sweet potatoes, about ?12 ounces (350 g) each
• 9 ounces (250 g) puff pastry
• 1 free-range egg, lightly beaten
• 6 1/2 tablespoons (100 ml) sour cream
• 3 1/2 tablespoons (100 g) aged goat cheese
• 2 tablespoons pumpkin seeds
• 1 medium-hot chile, finely ?chopped
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 2 teaspoons chopped flat-leaf parsley
• Coarse sea salt and freshly ?ground black pepper

Procedures

1. Preheat the oven to 400°F / 200°C. Bake the sweet potatoes in their skins for 35 to 45 minutes, until they soften up but are still slightly raw in the center (check by inserting a small knife). Leave until cool enough to handle, then peel and cut into slices 1/8 inch (3 mm) thick.
   
2. While the sweet potatoes are in the oven, roll out the puff pastry ?to about 1/16 inch (2 mm) thick on a lightly floured work surface. Cut ?out four 2 3/4 by 5 1/2-inch (7 by 14-cm) rectangles and prick them all over with a fork. Line a small baking sheet with parchment paper, place the pastry rectangles on it, well spaced apart, and leave to rest in the fridge for at least half an hour.
   
3. Remove the pastry from the fridge and brush lightly with the beaten egg. Using an icing spatula, spread a thin layer of sour cream on the pastries, leaving a 1/4-inch (5-mm) border all round. Arrange the potato slices on the pastry, slightly overlapping, keeping the border clear. Season with salt and pepper, crumble the goat cheese on top, and sprinkle with the pumpkin seeds and chile. Bake for 20 to 25 minutes, until the pastry is cooked through. Check underneath; it should be ?golden brown.
   
4. While the galettes are cooking, stir together the olive oil, garlic, parsley, and a pinch of salt. As soon as the pastries come out of ?the oven, brush them with this mixture. Serve warm or at room temperature.

Spiced Sweet Potato Cookies

Special equipment

stand mixer, baking sheet, parchment paper

Ingredients

serves makes 2 dozen cookies, active time 15 minutes, total time 2 hours

• 1 1/2 cups plus 4 tablespoons all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 8 tablespoons unsalted butter, at room temperature
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 tablespoon blackstrap molasses
• 1/2 cup mashed sweet potato (see note)

Procedures

1. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
   
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, and light brown sugar until fluffy, about 3 minutes. Add egg, vanilla, and molasses, and beat to combine. Add sweet potato puree and beat until well incorporated. Add dry ingredients to the bowl and mix until it just comes together. Wrap dough in plastic wrap (it will be soft) and chill in refrigerator for 1-2 hours.
   
3. Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
   
4. Drop dough by rounded tablespoons onto prepared baking sheets. Bake until browned and darkened at the edges, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Cooled cookies can be kept in a airtight container for up to 3 days.

Sweet Potato Brioche French Toast

Special equipment

food processor or mesh strainer, stand mixer, rolling pin, 2 loaf pans, rack

Ingredients

serves Makes 2 loaves, 16 pieces of French toast, active time 2 hours, total time 2-3 days

• For the Brioche
• 1 cup sweet potato puree, from about 3 medium or 2 large sweet potatoes (see instructions)
• 1/2 cup warm water
• 2 1/2 tablespoons active dry yeast
• 4 eggs, divided
• 5 1/8 cups all purpose flour, divided
• 1/3 cup sugar
• 2 teaspoons salt
• 1 cup unsalted butter, cut into 1/2 inch cubes
•  
• For the Filling
• 1 cup sweet potato puree
• 2 egg yolks
•  
• For the Soak
• 1 1/2 cup milk
• 2 tablespoons butter
• 1/4 cup dark brown sugar
• Pinch salt
• 2 teaspoons vanilla extract
• 1 tablespoon Allspice Dram
• 3 egg yolks
•  
• For the Syrup
• 1/4 cup sweet potato puree
• 1/2 cup maple syrup
• 2 tablespoons orange juice
• 1/2 teaspoon ground allspice
• Pinch salt

Procedures

1. For the Brioche: Place rack in center of oven. Preheat oven to 400°F. Gently scrub and pat dry sweet potatoes, then pierce all over with paring knife and place on lined sheet pan. Bake until juices caramelize and potatoes are baked through, 40-60 minutes. Allow to cool slightly, then peel off skin and cut into chunks, removing any blemished or overly stringy spots. Cut into large chunks and puree completely in a food processor. Measure out one cup, then another 3/4 cup for the filling, which can be refrigerated.
   Note: If you don't have a food processor, the best way to puree the sweet potato is by forcing the warm baked potato chunks through a strainer. Press and scrape the puree with a plastic bowl scraper or sturdy spatula; you'll find that the tougher fibrous bits stay on the inside of the strainer and you can easily scrape the smooth puree from the bottom.
   
2. Combine warm water and yeast in bowl of stand mixer and set aside to dissolve, about 2 minutes. Add 1 egg and 1 1/8 cup flour and mix on low speed with paddle until fully combined, then set aside and allow to rise until doubled, about 30 minutes. Add sugar, salt, remaining eggs and flour and sweet potato puree and mix on low until completely combined, scraping bowl and beater as needed. On low speed, gradually add butter until completely combined, scraping as needed. Once all butter is incorporated and dough is uniform, transfer to a clean medium bowl and wrap tightly with plastic. Refrigerate at least 2 hours, up to 24 hours.
   
3. Set rack in center of oven. Preheat oven to 425°F. Brush insides of two loaf pans with butter. Divide dough in half. On a lightly floured surface, roll each piece of dough into an 8x12 inch rectangle. In a small mixing bowl, whisk together the sweet potato puree and egg yolks for the filling. Spread half the filling evenly onto each rectangle, then roll the rectangles tightly as you would for a jelly roll cake, creating two 8 inch rolled logs. Place each seam-side down into prepared pans and allow to rise until doubled in size, about 30 minutes. Once risen, melt a couple of pats of unsalted butter and brush gently onto each loaf. Bake for 15 minutes, then turn, brush with butter again and lower temperature to 350°F. Bake for 20-25 minutes. Allow loaves to cool fully before turning out. Wrap cooled loaves tightly in plastic and refrigerate or freeze until ready to use.
   
4. To Make French Toast: Set rack in center of oven and preheat oven to 375°F. Combine milk and butter in small saucepan and place over medium heat. Once butter is fully melted, add sugar, salt, vanilla and Allspice dram and whisk to dissolve sugar. Remove from heat. Place egg yolks in small mixing bowl and gradually pour in hot liquid, whisking constantly. Pour soak into shallow pan (a pie pan is great for this) and slice brioche into inch-thick pieces. Soak each slice of bread in liquid for 30 seconds on each size, then set on a rack over a baking sheet. Melt a couple pats of butter in a large frying pan, once foamy add two pieces of soaked bread and cook until golden, 2-3 minutes. Flip and repeat with other side, then transfer to rack and bake 5 minutes. Repeat to cook as many pieces as desired.
   Note: Soak will hold for up to 3 days in the refrigerator if you want to make it ahead or if you have leftovers. Whisk before using to break up any lumps of butter.
   
5. To Make Syrup: Combine sweet potato puree, syrup, orange juice, allspice and salt in small mixing bowl and whisk to combine. Pour generously over warm French toast.

Steamed Fish with Chard and Potato Hash

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 2 1/2 tablespoons olive oil
• 4 medium russet potatoes, cut into 1/2-inch cubes (about 3 cups)
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, roughly chopped (about 1 cup)
• 1 bunch rainbow or swiss chard, stems removed and roughly chopped, leaves cut into 1-inch ribbons (about 4 cups, leaves and stems kept separate)
• Pinch of dried red chile flakes
• 3/4 cup homemade or store-bought low sodium chicken stock
• 4 cod fillets
• 2 tablespoons fresh juice from 1 lemon
• ½ cup roughly chopped parsley

Procedures

1. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the potatoes, season with salt and pepper, and stir, making sure nothing sticks to the bottom of the pan, until they begin to color, 3 to 4 minutes. Add the onions, chard stems, and red chile flakes, and season with salt and pepper. If onions or chard begin to stick, add two tablespoons of chicken stock and continue cooking. Cook until the onions have softened, about 3 minutes longer. Add the remaining stock and fold in the chard leaves until slightly wilted, stirring to combine.
   
2. Season fish with salt and pepper. Lower the heat to medium and carefully place the fish fillets on top of the hash, cover, and cook until the fish has cooked through and flakes with pulled with a fork, 3 to 5 minutes. Sprinkle with lemon juice and parsley. Transfer to serving plates and serve immediately.

German Potato Salad

Ingredients

serves serves 6 as a side dish, active time 35 minutes, total time 35 minutes

• 2 pounds red potatoes, scrubbed and cut into 1-inch cubes
• 1 tablespoon plus 2 teaspoons kosher salt, divided
• 1/2 pound bacon, cut into 1/2-inch dice
• 3/4 cup finely minced yellow onion (about 1 small)
• 1/3 cup white vinegar
• 2 tablespoons white sugar
• 1 tablespoon whole grain Dijon mustard
• 1 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley leaves
• 1 tablespoon finely chopped fresh chives

Procedures

1. Place potatoes and 1 tablespoon salt in large pot and cover with cold water until water level is 1 inch above potatoes. Set over medium-high heat until boiling. Reduce heat to medium and simmer until a paring knife can be inserted into potatoes with no resistance, 10-15 minutes. Strain potatoes and set aside.
   
2. While potatoes are cooking, place bacon in a large skillet and cook over medium-high heat until crisp. Remove bacon to a paper towel lined plate, leaving as much rendered fat in the pan as possible. Pour out all but about 3 tablespoons of fat from pan.
   
3. Add onions to pan with bacon fat and cook over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.
   
4. In a small bowl, whisk together vinegar, sugar, mustard, 2 teaspoons of salt, and pepper to make the dressing.
   
5. Place potatoes, bacon, onions, parsley, and chives in a large bowl. Add dressing and toss gently to combine. Let sit for 10 to 15 minutes to allow flavors to meld, then serve immediately while still warm.

Easy Sweet Potato and Pepper Hash with Eggs

Special equipment

Cast iron or non-stick skillet

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 1 large sweet potato (about 12 ounces), cut into 1/2-inch dice
• Kosher salt
• 2 tablespoons vegetable oil
• 1 green bell pepper, cored and seeded, thinly sliced
• 1 red bell pepper, cored and seeded, thinly sliced
• 1 small onion, thinly sliced
• 1 tablespoon fresh thyme leaves
• 2 teaspoons hot sauce, such as Frank's or Cholula
• Freshy ground black pepper
• 4 eggs
• 1 tablespoon chopped fresh parsley leaves (optional)

Procedures

1. Adjust oven rack to middle position and preheat oven to 400°F. Place sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat and simmer until potatoes are tender, about 5 minutes. Drain in the sink.
   
2. Heat oil in a large cast iron or non-stick skillet over high heat until lightly smoking. Add drained potatoes and spread into an even layer. Cook until well browned on first side, about 5 minutes. Add peppers and onions and toss with a wooden spoon to combine. Continue to cook, allowing bottom of vegetables to brown. Flip vegetables and toss them with a wooden spoon to expose new sections to the bottom of the pan until well browned all over, about 10 minutes total. Stir in thyme leaves and hot sauce, cook until fragrant (about 30 seconds), and season to taste with salt and pepper. Remove from heat.
   
3. Make four shallow wells in the surface of the hash and break an egg into each. Sprinkle with salt and pepper. Transfer pan to oven and cook until eggs are barely set but still runny, about 5 minutes. Serve immediately.